Hi E. This is the only blog we have regarding sugar reduction in cookies, but if you saw the results of the 25% reduced sugar and 50% reduced sugar experiments (the non-baker's percentage ones) that PJ did here looked like they'd create good enough results to suit your needs, you could always just try experimenting with simply reducing the sugar by 25% to start, or if you're feeling a bit more daring, 50%, and skip the more exact measurements of baker's percentages.

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