Level: Sous Chef

Hi Gloria de, I asked Scooly and this is what she told me;

In American cookie recipes, it is common to use two types of sugar to achieve a balance in texture and flavor: white sugar to make them crispy on the outside and brown or whole sugar to make them soft on the inside, in addition to providing that characteristic toasted color.

If you want to reduce the amount of sugar, a good practice is to reduce it gradually, for example, reducing 20-30% of the total sugar without altering the texture too much. This is because sugar not only adds sweetness, but also influences the texture and color of the cookies.

An important tip is to maintain the proportion between the types of sugar to preserve the texture contrast: if you use less white sugar, also reduce the brown sugar in similar proportion. For example, if the recipe calls for 160 g of white sugar and 155 g of demerara sugar, you could try about 120-130 g of each to start with.

Also, in noisette butter cookie dough recipes, a mixture of demerara sugar and white sugar is used that you can adjust by keeping this ratio so that the dough retains its characteristics.

If you want a healthier or less sweet result, you can also consider substituting part of the sugar for ingredients such as natural applesauce or honey, but this changes the texture and flavor, so it is advisable to try and adjust according to your preference.

I hope you find it useful

Thanks for the reply Mercedes . I’ll play a bit with the sugar and see the results . I ll keep you posted