There is not enough information to answer this accurately since different recipes call for different amounts of sugar. If one batch takes 1/4 cup of sugar, then 13 batches will take 3 and 1/4 cups of sugar.
Make two batches, identical apart from the sugar content. Have some friends taste both cookies, w/o telling them which ones have the extra sugar. Then ask them to describe the taste for both cookies. If the tasters correctly identify which one had the extra sugar, then that's your control.
Although the secret to the recipe for Milles Cookies is a company secret (the cookies are delivered in-store in frozen batches), it appears that the secret to a chewy-cookie is to use both brown and caster sugar in your recipe. A recipe using oil or melted butter will also make chewy cookies.
Seven times as many as with 1 pound of sugar. (If you haven't gotten the point yet, batches of what?)
the difference between melting sugar in water or baking cookies with sugar in them is that if you bake cookies with sugar in them you making sugar cookies and melting sugar on water is mixing things together
The difference is water is a ligid and cookies aern't. When you make cookies with sugar in them the sugar doesn'y dissolve like it dissolves in the cookies.
when where sugar cookies made
cookies
The main ingredient in sugar cookies is flour.
No, sugar cookies and shortbread cookies are not the same. Shortbread cookies have more butter than sugar cookies and do not have eggs or a leavening agent (such as baking powder) in them.
Well, my opinion is that sugar cookies come from China i believe. From: Bri Bri
Sugar cookies are crunchy because of the crunchy texture of the flour.
Most grocery stores and bakeries sell sugar cookies.