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Cookie baking question

Posted by teresa_nc7 (My Page) on
Tue, Feb 28, 12 at 15:11

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


Follow-Up Postings:

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RE: Cookie baking question

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.


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