I am clearly not explaining this well. (and thanks for the broiler interpretation, I'm in Canada so I understand you now)
If you use 1 cup of powdered (icing sugar) you would need to use approximately double that of granulated to give you the same sweetness in the recipe you are using. The consistency of the cookie dough will be significantly different too. If you want a certain sweetness and you make the substitution your cookie texture will be more like a sugar cookie (harder, less like shortbread) using granulated sugar.
Why don't you just switch recipes and give it another go? I have one that uses granulated sugar that works beautifully.
Also, if you turn your grill (broiler?) on and put your cookie rack on the very bottom of the oven, that might work the way you want it to. You will need to watch the cookies though.
Would you like my cookie recipe to try and see if that works for you?
Edit: Here is a good one. Its not exactly mine but I've made it and its lovely. Doesn't get any easier than this. You don't need to dip them in chocolate. Just make the cookie part.
If you use 1 cup of powdered (icing sugar) you would need to use approximately double that of granulated to give you the same sweetness in the recipe you are using. The consistency of the cookie dough will be significantly different too. If you want a certain sweetness and you make the substitution your cookie texture will be more like a sugar cookie (harder, less like shortbread) using granulated sugar.
Why don't you just switch recipes and give it another go? I have one that uses granulated sugar that works beautifully.
Also, if you turn your grill (broiler?) on and put your cookie rack on the very bottom of the oven, that might work the way you want it to. You will need to watch the cookies though.
Would you like my cookie recipe to try and see if that works for you?
Edit: Here is a good one. Its not exactly mine but I've made it and its lovely. Doesn't get any easier than this. You don't need to dip them in chocolate. Just make the cookie part.
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