With recipes that have a high ratio of sugar (like cookies), it's best to substitute a granulated sugar substitute when making the swap. If you substitute a liquid sugar like honey, your dough will be quite sticky and wet, and the cookies will spread quite a bit. If you're looking to reduce your sugar intake, consider using a granulated sugar alternative (like Splenda for baking) when you make your next batch of cookies. You can swap honey for sugar in recipes like bread, rolls, biscuits, etc: recipes where a small amount of extra liquid won't drastically change the texture. Happy baking! Kye@KAF

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