I didn't try reducing baking powder, but I suspect it wouldn't help promote spreading. Baking powder adds air to dough, which actually helps spread it on the baking sheet, so I fear it might have the opposite effect. And if you increased the baking powder to potentially increase spread, you'd begin to taste it. The only thing I tested to increase spread was water; and that didn't make any discernible difference. That said, some of the non-spread cookies, notably chocolate chip, had delightful soft/tender/crumbly texture, so if you manage your expectations, you could find yourself enjoying these lower-sugar, non-spreading cookies quite a bit! PJH

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