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I recently tried a cookie recipe purely to see what the end product would be. Compared to the cookie recipes I was used to, it was really odd. There were no eggs at all, and instead of regular sugar, I had to use powdered sugar. The cookie came out fine, if a little dry. But I was hoping someone here could give me any reason why. I'll list the recipe down below.

  • 1 3/4 cups of AP flour
  • 3/4 cup of powdered sugar
  • 1/4 cup of unsweetened cocoa powder
  • 1/8 teaspoon of salt
  • 1 cup of butter softened
  • 1 teaspoon of vanilla
  • 1 cup of white chocolate chips (to dip the baked cookies in)
  • 1 cup of chocolate sprinkles (to dip the chocolate-coated cookies in)
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    Did you substitute 3/4 of a cup powdered sugar for 3/4 granulated, or did the original recipe call for a different amount?
    – GdD
    Commented Jan 23 at 9:10
  • More to the point, did the recipe call for powdered or regular sugar? You had to use it because the recipe specified, or you had to because you were out of regular? I read this as "shortbread adjacent" when classifying it into cookie styles in my head. Shortbread certainly does not need eggs, and has flour, sugar and butter as the main ingredients. This obviously went to chocolate, but still "shortbread adjacent" from here.
    – Ecnerwal
    Commented Jan 24 at 0:04
  • @Ecnerwal The recipe called for 3/4 cup of powdered sugar so that's what I used.
    – AlecMac
    Commented Jan 24 at 3:44
  • @GdD that's what the recipe called for, I didn't substitute or anything.
    – AlecMac
    Commented Jan 24 at 3:46
  • Interesting, that's an unusual recipe @AlecMac.
    – GdD
    Commented Jan 24 at 8:32

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