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!