Sugar-Free Coconut Icebox Cookies with Low-Sugar Cookie Dip

Splenda Recipe Contest 10/5/22 at State Fair of Texas

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Sugar-Free Coconut Icebox Cookies BEST COOKIE

These Sugar-Free Coconut Icebox Cookies are buttery, delicious and made with just a handful of ingredients. They are easy to make and pair perfectly with a low-sugar cream cheese cookie dip

Sugar-Free Coconut Icebox Cookies dip closeup

Icebox cookies simply means you chill the dough after making it and before baking. We shaped ours into a long rectangle but you could do round or oval instead. Then you just “slice and bake” when you’re ready for some fresh-baked cookies. You can even freeze the dough to have on hand whenever a craving hits. 

A Short Ingredient List

For these sugar-free coconut icebox cookies, the short ingredient list includes flour, baking soda, salt, butter, and egg. Instead of sugar, you use a Splenda sweetener, like brown sugar or the new Magic Baker zero sugar baking blend (now available on Amazon and at Walmart or other stores). Then you can flavor the cookies like we did, with a coconut extract, or opt for your favorite flavoring. Personally, we are working our way through our favorite extracts, ranging from coconut and pumpkin spice, to cotton candy and citrus blends.

The cookie dip is such a fun idea, with the best part being you get to choose your cookie to frosting ratio. Or  you can frost each cookie instead. A tip with the dip/frosting is to make confectioners type sugar out of Splenda granulated sugar and cornstarch. And just like with the cookie dough, you can flavor the dip/frosting with your favorite flavoring.

“Low-To-No Sugar Showdown” Recipe Contest

We created this cookie to celebrate the first year of our Splenda Magic Baker “Low-To-No Sugar Showdown” and the upcoming contest at the State Fair of Texas. The fair runs Sep 30 to Oct 23 (2022), with the contest landing on Wednesday, October 5, 2022. The fair’s Creative Arts Building is where all their cooking contests happen and they have a terrific line-up. Hats off to all the aspiring blue ribbon bakers and amateur chefs there. We’re rooting for you! 

Whether or not you are competing, we invite you to bake these sugar-free coconut icebox cookies. Be sure to share and tag @BlueRibbonFoodies on Instagram and/or Facebook if you do! You never know when a giveaway will pop up.

And if you are at the State Fair of Texas please join us for all the ”Low-To-No Sugar Showdown” events. 

Splenda “Low-to-No Sugar Showdown” 10/5/2022

@ Contest Kitchen (Creative Arts Building)

  • 9am Entry Drop Off + Free Product Giveaway
  • 10:30am Judging
  • 12pm-ish Awards

@ Celebrity Chef Stage (Creative Arts Building)

  • 4:30pm Sponsor Showcase + Free Product Giveaway
  • Diabetes-Friendly Baking & Cooking
  • Featuring Andrea Luongo; Dieticians of Dallas



Sugar-Free Coconut Icebox Cookies + Low-Sugar Cookie Dip

4 cups flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cup butter, at room temperature

1 cup brown sugar Splenda or Splenda Magic Baker

1 egg

1 1/2 teaspoons coconut extract


Low-Sugar Cream Cheese Cookie Dip:

1 cup granulated Splenda granulated sweetener

2 tablespoons cornstarch

1 (8 ounce) package cream cheese, at room temperature

1/2 cup unsalted butter, at room temperature

1/2 teaspoon vanilla extract

1/2 teaspoon coconut extract

Sprinkles, if desired


Cookies: Combine dry ingredients (flour, baking soda and salt); set aside. Cream butter and Splenda brown sugar (or Magic Baker blend) together. Add egg and coconut extract. Beat until light and fluffy. Add dry mixture and mix until combined. Shape into rectangle-shaped log (1” x 2” dimensions). Wrap in plastic. Refrigerate at least 2 hours. Preheat oven to 350 degrees F. Slice into 3/8 – 1/4” thick cookies (about 60). Place on parchment-lined baking sheet. Bake 8 to 10 minutes, until lightly browned on bottom. Makes 5 dozen.

Cookie Dip: Grind Splenda granulated sugar and cornstarch to a fine powder (in a spice/coffee grinder, food processor or blender). Place in bowl. Add cream cheese, butter, vanilla and coconut extract. Mix until smooth. Serve (with sprinkles on top if desired) as cookie dip (or frost cookies, if desired). Makes 40 – 60 cookies (depending how thickness).


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