Why are cookies not as sweet after baking?

* Sugar caramelization: During baking, sugars in the cookie dough caramelize. This process involves the sugars breaking down and reacting with other ingredients, creating complex flavors and a slightly brown color. This reaction also reduces the amount of free sugars available, resulting in a less sweet flavor.

* Moisture evaporation: As cookies bake, they lose moisture through evaporation. This evaporation concentrates the other ingredients, including the sugar, making the overall flavor profile less sweet.

* Chemical reactions: The baking process triggers chemical reactions that change the structure and composition of the sugars, impacting their sweetness.

* Maillard reaction: This reaction, which occurs between sugars and amino acids, also takes place during baking. This browning reaction contributes to the cookie's overall flavor, but also reduces the sweetness.

While the cookies might not be as intensely sweet after baking, the caramelized sugars, toasted flavors, and other changes in the ingredients create a more complex and nuanced flavor profile. This is why many people prefer the taste of freshly baked cookies over raw dough!