A cookie made with low protein flour and granulated sugar on a greased sheet will?

A cookie made with low protein flour and granulated sugar on a greased sheet will likely:

Spread excessively.

Here's why:

* Low protein flour: Low protein flours, like cake flour, have a lower gluten content. Gluten is what gives dough its structure and elasticity. Without much gluten, the dough won't hold its shape well during baking, leading to spreading.

* Granulated sugar: Sugar is a tenderizer, which means it also contributes to the spreading of cookies.

* Greased sheet: Greasing the baking sheet prevents sticking, but also provides a slippery surface for the dough. This allows the cookie to spread even more easily.

To prevent excessive spreading:

* Use a higher protein flour: All-purpose flour has a higher protein content than cake flour.

* Reduce the sugar: Use less sugar in the recipe.

* Chill the dough: Chilling the dough for at least 30 minutes will help the gluten to relax and prevent spreading.

* Use parchment paper: Parchment paper creates a less slippery surface than a greased baking sheet.

By adjusting these factors, you can achieve a cookie with the desired shape and texture.