Reduced-Sugar Cookies

Hi, all,

My usual recipe calls for 100 g of white sugar per 180 g of white flour. This comes out to a baker's percentage of 55. Today I reduced the sugar by 1/4, resulting in a baker's percentage of 42. I could already feel the difference when cutting the cookies - they were so buttery to the touch.

Do any of you use this sugar/flour ratio for your iced cookies?  What has the response been from your "taste-testers"? Also, have you had any issues with butter bleed?

Thanks so much!

Original Post

It’s rather funny that last weekend I made a double batch of roll out chocolate sugar cookies and I accidentally added one cup of sugar rather than two.  The dough felt wrong, but I continued.  It baked and was okay, but the flavor and texture were off. I wasn’t feeling good so I moved forward, but I should have thrown out the baked cookies and started over.  I believe know that the ratio is important and the next time the dough feels wrong I have stop and check.  Since I have to give up chocolate (it’s making me extremely sick) I didn’t taste the dough.

Econlady posted:

It’s rather funny that last weekend I made a double batch of roll out chocolate sugar cookies and I accidentally added one cup of sugar rather than two.  The dough felt wrong, but I continued.  It baked and was okay, but the flavor and texture were off. I wasn’t feeling good so I moved forward, but I should have thrown out the baked cookies and started over.  I believe know that the ratio is important and the next time the dough feels wrong I have stop and check.  Since I have to give up chocolate (it’s making me extremely sick) I didn’t taste the dough.

Thanks for weighing in! 

Add Reply

Likes (2)
Carol-AnneWindshere1
×
×
×
×