Grace, you're asking for the impossible; you can't reduce sugar in cookies by any significant amount and retain their exact texture. If you're looking for soft cookies, using brown sugar will help a tiny bit; and there are other ways to increase moistness (date paste, applesauce), though they all come with a down side, texture-wise. For crisp cookies with nice spread, my best suggestion is to reduce the sugar gradually, assessing as you go; when you reach the level where you no longer care for the texture, increase the sugar a bit and that's your ideal. Good luck — PJH

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