Annabelle Shippee

June 3, 2020 at 12:06pm

Hi Kay! What I would do is think of both sugars as 1. So reduce each by 12.5% if you wanted to reduce the overall by 25%. But, if you were looking to tweak the recipe, for example, if you wanted your recipes to be chewier, you could just reduce the white sugar by 25% and leave the brown sugar as-is. If you wanted the cookies to be crisper, reduce the brown sugar and leave the white sugar as-is.

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.