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

FAQs

What happens if you don't add enough sugar to cookies? ›

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.

→ Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer. Once the dry ingredients are added, less mixing equals more tender cookies.

It's so easy to over add on flour which will make a dry cookie. Not enough flour though won't allow the cookie to hold its super crisp shape. The dough will be ready when it pulls away from the side of the bowl when mixing, is a cohesive dough (not super crumbly), and is soft and squishy.

The lower the amount of sugar, the drier and more crumbly the cookie will be. An exception to this is cutout cookies, which exhibit good texture throughout a range of sugar levels. Refrigerating cookie dough for as short a time as 30 minutes before baking will help increase spread and enhance crispiness.

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.

The #1 Reason Why You Should Chill Your Cookie Dough is simple: it vastly improves your cookies in both taste and texture. If you're like most, you don't want to take the time to chill your cookie dough.

3. Now chill the dough. The dough is still too soft to stamp out, so place it in the fridge for at least 30 minutes, or the freezer for 15.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

1. Cookies. Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.

What happens if I don't put baking powder in sugar cookies? ›

Even without baking powder, a well-aerated dough will still puff with steam. If that supply cuts off before the cookies set, a soft dough will collapse in on itself. If it continues until the end, the air pockets are preserved as the cookie's crumb.

Under-creamed butter and sugar looks darker in color, with a visible heavy and gritty texture from the unincorporated sugar. It doesn't allow enough air to become incorporated into your batter or dough. This can lead to a heavy cake that doesn't properly rise or dense cookies.

Honey Or Syrup

General recommended substitution ratios are as follows: For every cup of sugar, you can replace it with a 1/2 cup to 2/3 cup of honey or 2/3 cup agave. If using maple syrup or molasses, 3/4 cup to 1 cup will do the trick.

Adjust the other ingredients: You can try adding a bit more of the other ingredients to balance out the sweetness. For example, you can add a little more flour, butter, or any other dry ingredients called for in the recipe. This can help dilute the extra sugar and bring the flavors back into balance [1].

“Thus, sweeter doughs and batters will generally be more tender than doughs and batters with little or no sugar.” Remove too much sugar from your recipe, and you may end up with drier cookies or less plush cake.

Sugar creates texture

Sugar easily binds with water, which accomplishes two main things. 1) It locks in moisture, keeping your baked goods from drying out; and 2) It inhibits the development of gluten which keeps your cookies, cakes and sweet breads softer. Variances in sugar type will create different outcomes here.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

Brown sugar adds a dense chewiness to certain types of baked goods like cookies. When brown sugar is replaced with white sugar, you may end up with a slightly crispier result. Still, this isn't necessarily a bad thing. White sugar can be used to replace brown sugar, producing only slight changes in texture and flavor.