Low Sugar Cookies Recipe | The Bewitchin' Kitchen (2024)

FAQs

What does less sugar do to a cookie? ›

When you decrease the sugar in a cookie recipe, you won't just get a result that's less sweet. You'll get cookies that are harder, drier, crumblier, and spread far less. It was also interesting to note that decreasing the sugar also yielded 1 less cookie dough ball.

Which One Should I Use in Cookies? Basically, cookies made with butter spread more and are flatter and crisper if baked long enough. However, they are more flavorful than cookies made with shortening. Cookies made with shortening bake up taller and are more tender, but aren't as flavorful.

Using all light brown sugar will yield cookies with a lighter flavor (that's not a bad thing!). They'll be buttery with accents of vanilla and a soft interior, but a lighter molasses flavor. Opting for all dark brown sugar will give you a richer flavor and ever-so-slightly softer centers.

Up to 1/3 of the sugar in most recipes can be taken out without a noticeable difference. You should not reduce all the sugar in a recipe, as it is still needed for taste and texture.

Crisco® all-vegetable shortening will make your cakes moist, pie crusts flaky, and cookies soft and fluffy, with 0g of trans fat per serving*.

Can I substitute Crisco shortening for butter or margarine? In general, you can substitute Crisco shortening for butter or margarine in equal amounts (1 cup Crisco shortening = 1 cup butter or margarine).

White sugar, conversely, would fail to react with the baking soda, but after being properly creamed, it'd still aerate the dough well enough to provide some lift. The cookies made with 100% brown sugar would be weirdly porous and take a while to crisp, but they'd be extra malty and delicious.

Regarding the extra acidity of dark brown sugar, acid activates baking soda, so if you use dark brown sugar to make, say, cookies, your cookies will rise higher, but only slightly.

What is the best flour for cookies? ›

Pastry Flour: An unbleached flour made from soft wheat, with protein levels somewhere between cake flour and all-purpose flour (8 to 9 percent). Pastry flour strikes the ideal balance between flakiness and tenderness, making it perfect for pies, tarts and many cookies.

Cutting added sugars can help to keep your blood glucose levels within healthy parameters and makes it easier to control weight, both of which lower your diabetes risk. Added sugars contribute to excess calories, and excess calorie intake leads to weight gain.

Sugar-free recipes can be a healthier alternative to regular recipes, but it depends on the specific ingredients and overall nutritional composition of the recipe.

This is a common baking mistake, and it's easily fixable. Adding too much sugar to cookie dough can result in a number of issues, such as making the dough too sticky, causing it to spread too much during baking, and making the final product overly sweet.

Key Takeaways. Most sugar-free cookies will contain fewer carbohydrates than regular cookies. Because of their lower carbohydrate content, sugar-free cookies are less likely to raise blood sugar levels in people with diabetes.