They add sugar to sugar here. I don't mind the eggs, but more sugar? Hate the frosting on Cinnamon buns, too many chocolate chips in chocolate chip cookie and whip cream on hot chocolate. I guess one needs it on hot chocolate if made with water.

I got two words for all y'all complaining about how American cookies are too sweet?


British Teeth...


I rest my case.

Brits have a worse sweet tooth than Americans, in my experience. Jam in the morning and afternoon. Sweet sauces on the puddings after dinner. Sticky toffee pudding. Tea with sugar. Cadbury crème eggs for gods sakes. Nothing wrong with that but I don't think it's fair to compare one style of British biscuit to the whole range of America cookies. You also shouldn't be swayed by the small segment of what's exported.

Anonymous wrote:Why do american cookies use so much egg in them vs. british, french, or italian cookies/biscuits?

It renders american cookies uneatable to be honest.

They have too much sugar that's for sure.

Yes, macarons aren't sweet at all...

Not born here and never fully gotten used to American deserts, which I usually find too sweet, too chewy and/or obsessed with icing (which I cannot stand - it tastes cloying to me). I am used to heavier, chocolatier, more bitter deserts and that's what I like. However DD, who is born here, loves all the stereotypical American deserts (from oreos to chewy cookies) and will gladly eat the icing off my piece of cake for me so it does not go wasted. She also loves donuts, which is something I find inedible. It's not just a little kid thing - my very much adult DH, born and bred here, loves American deserts and can take or leave the deserts I like. So it really is what you grow up with!

Anonymous wrote:

Anonymous wrote:Reading this and wolfing down a white chocolate, cherry and macadamia nut cookie. 2 eggs in the batter. It's practically an omelet, y'all.

sounds like a breakfast food.

I would fully support anyone eating this for breakfast! Way better for you than a doughnut, I suppose!

European cookies/biscuits taste like sawdust.

Anonymous wrote:Reading this and wolfing down a white chocolate, cherry and macadamia nut cookie. 2 eggs in the batter. It's practically an omelet, y'all.

sounds like a breakfast food.

Isn't there always something sort of exotic about what you didn't grow up with? I'm not a big American-style cookie person, but after living in England for a few years, I love the biscuits that are commonplace over there. When friends come here from England, they go crazy over Chips Ahoy.

Anonymous wrote:

Anonymous wrote:Lu and Bahlsen cookies are really, really good (French and German).

Agree. they are more "grown up"

are lots of "American" cookies varying from thin and crispy to thick and chewy. Putting down a class if sweets from an entire country like the OP is just ridiculous.

Having lived in the UK I can say I enjoy various sweets there that aren't normally eaten here (steamed puddings), but as a whole I, like most people, like what I grew up with.

Personally I think the idea of the less sweet commercially prepared biscuits in the UK and Europe isn't due to a more "refined" palate. I think (just mho) it was born of necessity. Rationing wasn't as big a deal here in the us due to the wars but it a huge deal in parts if Europe and the UK. Sugar was rationed until 1953 in the UK. Yeah You tend to have like things less sweet when that's your option. Recipes born from that are what they are.

Nothing beats Tollhouse chocolate chips. Nothing.

Anonymous wrote:Lu and Bahlsen cookies are really, really good (French and German).

Agree. they are more "grown up"

My In Laws from the UK *love* Pepperidge Farm cookies. My English DH *hates* Hersheys but likes some other American ones. I think it just depends.