Cookie baking question

teresa_nc7February 28, 2012

It's been years since I made cookies regularly, but I'd like to make some now if I can successfully make them less sweet. Does any know how much you can reduce the sugar in cookie recipes without risking a complete failure?

Here is a sample recipe:

Nutmeg Refrigerator Cookies

1/2cup butter

1 t. vanilla

2/3 cup packed brown sugar

1/3 cup white sugar

1 1/2cups a-p flour

1 egg

1/4t. cream of tartar

1/4t. salt

1/2t. ground nutmeg

Cream butter and vanilla. Mix in sugars and egg. Mix in dry ingredients. Stir well. Divide into two 2-inch rolls. Wrap in foil. Refrigerate 2 hours up to 1 week. Preheat oven to 400F. Slice 1/8 to 1/4-inch rounds. Bake 8 minutes.

Thanks for any help,

Teresa

Thank you for reporting this comment. Undo
cloudy_christine

I'd reduce the sugar by 1/4 cup, which would take it from 1 cup to 3/4 of a cup. The recipe has a 1:1.5 ratio of sugar to flour. I think you can safely go to 1:2.
If you want to experiment more gradually, just cut out 2 tablesooons and see if that's enough. I guess it depends on how much less sweet you want the cookies to be.

    Bookmark   February 28, 2012 at 3:18PM
Sign Up to comment
More Discussions
BISCUITS
Just made these biscuits, but felt they weren't worth...
Robert Givens
What happened? Scientifically speaking...
Well, I'm hoping there may be someone here to give...
christinmk z5b eastern WA
Once it was so easy..............................
To find whatever one wanted quickly. Now everything...
Robert Givens
Waterlogue app
Photo of vegetables for tonight's dinner run through...
bbstx
Need Recipe Help
Need Recipe Help Our church hosts a Lenten Luncheon...
blueheron
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™