If you reduce the sugar in a cookie recipe do increase flour?

You generally do need to increase the flour when reducing sugar in a cookie recipe, but there are a few things to consider:

* Amount of Sugar Reduction: The amount of flour you need to add depends on how much sugar you are removing. A small reduction might not require any flour adjustment, but a significant reduction will likely need some.

* Type of Sugar: Granulated sugar is different from brown sugar in terms of moisture content, so the amount of flour needed will vary depending on the type of sugar being reduced.

* Cookie Type: Different cookie types have different ratios of ingredients. Some recipes are more sensitive to changes than others.

Why increase flour?

* Structure: Sugar helps bind ingredients and provides structure to cookies. Reducing sugar can make the dough too soft and lead to cookies that spread excessively. Adding flour helps to compensate for the loss of structure.

* Moisture: Sugar also helps to retain moisture in cookies. Less sugar means the dough will be drier, so adding flour helps to balance the moisture content.

How to adjust the flour:

* Start small: Add 1-2 tablespoons of flour at a time and test the dough. The dough should be firm but not too dry.

* Consider other ingredients: If you are using a recipe that calls for other ingredients that contribute to moisture, like eggs or butter, you might need to adjust those as well.

Important Note: It's always best to experiment and adjust the recipe based on your own taste and preferences.