Sugar is a crucial ingredient in baking cookies. It not only adds sweetness but also affects the texture and spread of the cookies. Adding more sugar creates thin, chewy cookies, while reducing sugar yields thicker and cake-like cookies. The type of sugar used also plays a role. White sugar results in crispy cookies, while brown sugar adds moisture and creates softer, chewier cookies. Baking is a process of experimentation, and adjustments to sugar content can be made according to personal preference. Sugar is a significant factor in achieving the desired cookie outcome.
