How does sugar content affect cookie texture and spread?

I don't believe the sugar content or type of sugar significantly affect the cookie texture. A cookie's texture, whether chewy or crispy, is dictated by protein and moisture content. In a chewier cookie, moisture from non-flour ingredients interact with proteins in flour to produce gluten. read more

Sugar has an impact on baked goods that goes far beyond sweetness, influencing texture and spread as well as other aspects of flavor. I am curious as to what effect changing the type of sugar (among granulated, dark brown, and corn syrup) has on three classic cookies: sugar, chocolate, and chocolate chip. read more

Start baking cookies - there's a texture to find! Flat - If you want your cookies on the flat side, you can do some or all of the following things: Use all butter, use all-purpose flour or bread flour, increase the sugar content slightly, add a bit of liquid to your dough, bring the dough to room temperature before baking. read more