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I want a not too sweet sugar cookie

post #1 of 8
12/1/09 at 8:09am
Thread Starter 
Does anyone have a sugar cookie recipe that is not too sweet. I attended the Wilton cookie bouquet class and was given this recipe on Day 1. I just made a batch and I find them too sweet. I cannot imagine how sweet it will be after the cookie is frosted with RI or topped with fondant.

1 cup unsalted butter
1 tsp vanilla
1 cup sugar
2 tsp baking powder
1 large egg
3 cups sugar

When I compared the above recipe to the NFSC in CC, I find them almost similar just that the recipe in CC uses double of all the ingredients and has 1 tsp salt addeded to it.

Any suggestion or alternative recipe. Does anyone have any idea what would happen if I reduce the sugar to say two cups. Will the cookie still hold it's shape and what would the teture be like?

Thanks
Ginny
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post #2 of 8
12/1/09 at 8:26am
Ginny,

You have sugar listed twice... but no flour. I think the last ingredient on your list should be 3 cups flour (not sugar).

I use that recipe (NFSC), but reduce the baking soda. Oh - there is salt in my recipe (1/4 t., I think for that amount), perhaps that cuts the sweetness some?

I don't find them sweet at all, more "bland" - not bad tasting, but the perfect compliment to the sweet icing on top. If you think it tastes too sweet, the salt might help. I also add almond extract sometimes (as long as I'm sure nuts are safe for the recipients), which may help to cut the sweetness too....
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post #3 of 8
12/1/09 at 8:39am
Thread Starter 
OPPS! Yes you are absolutely right! The last ingredient should be 3 cups flour.

Perhaps I should try another batch with salted butter.

Is there such thing as as 'sugarless sugar cookie'? icon_lol.gif Then it would be perfect with the fondant for me. icon_rolleyes.gif
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post #4 of 8
12/1/09 at 8:45am
Have you tried Penny's Rolled Sugar Cookies? I swear it's the best and tastes great!
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post #5 of 8
12/1/09 at 8:53am
I use a cream cheese cookie recipe that I love. It is sticky to deal with, just make sure you flour your board well and keep doing that and you'll be fine. I don't think they are too sweet, even with RI on them, but that is my personal taste. Anyway, here's the recipe

http://www.recipezaar.com/White-Velvet-Cutout-Cookies-310959
Mary Jo
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Mary Jo
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post #6 of 8
12/1/09 at 9:49am
Quote:
Originally Posted by rustidog

OPPS! Yes you are absolutely right! The last ingredient should be 3 cups flour.

Perhaps I should try another batch with salted butter.

Is there such thing as as 'sugarless sugar cookie'? icon_lol.gif Then it would be perfect with the fondant for me. icon_rolleyes.gif



I use unsalted butter, but do add salt to the recipe. That way I can control the salt.

I don't see why you couldn't reduce the sugar in the recipe, if it's too sweet for you... I wouldn't cut it all out, because I do think the sugar has other functions in the recipe....
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post #7 of 8
12/1/09 at 2:55pm
I made NFSC last night and thought they were wonderful. I used salted butter. Along with the salt in the recipe that probably cut the sweetness a little bit. I found them to taste alot like butter cookies. I usually don't like sugar cookies (not a huge fan of eating sweet) but I couldn't stop eating these!
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post #8 of 8
12/2/09 at 8:01am
Thread Starter 
Yeh Yeh! I just tried another batch this evening.
icon_biggrin.gif
I reduced the sugar to 130g, used salted butter plus another 1/8 tsp of salt.

The cookie baked well and held its shape. Best thing is it is crisp yet not sweet with a slight salty undertone.

I have now stored the cookies in an airtight box and will be decorating them on Saturday when I attend my Wilton Day 2 Cookie Bouquet class.

Thanks so much for all the suggestions.

If all goes well with my bouquet, I will post a picture for your viewing.

Ginny
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