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

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....

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'? Then it would be perfect with the fondant for me.

Have you tried Penny's Rolled Sugar Cookies? I swear it's the best and tastes great!

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

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!

Yeh Yeh! I just tried another batch this evening.

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