Hi Catie! We wouldn't recommend using a liquid sugar in place of the confectioner's sugar in this recipe, as it would drastically change the texture of the cookie and make for a very loose, sticky batter rather than a pliable dough. We haven't tested it, but an alternative sugar you could try is coconut sugar, though you'd want to include about a tablespoon of cornstarch for every cup (since confectioners' sugar includes corn starch) and buzz them up together in a food processor or blender to make it as fine and fluffy as possible. Keep in mind that coconut sugar has a lower burning temperature than regular sugar, so we'd recommend lowering the oven temperature by 25°F and keep a close eye on them as they might brown quite quickly. To give a little extra insulation to the bottom of the cookie, you could double up on the sheet pans. If the top is darkening too fast, you can tent them with foil. Happy experimenting! Annabelle@KAF

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