Reduced sucrose cookie dough

1. A reduced sucrose cookie dough comprising a Saccharide System, wherein the Saccharide System comprises:

a) a crystalline sugar alcohol comprising at least one member selected from the group consisting of crystalline maltitol, crystalline lactitol, and crystalline isomalt; and

b) at least one member selected from the group consisting of a liquid sugar alcohol and a long chain sugar complex;

wherein the Saccharide System has a Collective Solubility that is within about 20% of the solubility of sucrose in the dough; and

wherein the cookie dough has a sucrose content of less than about 2% by weight based on the weight of the cookie dough.

2. The cookie dough of claim 1 , wherein the cookie dough has a sucrose content of less than 0.5 grams per serving size.

3. The cookie dough of claim 1 , wherein the cookie dough has a sugar content of less than about 2% by weight based on the weight of the cookie dough.

4. The cookie dough of claim 1 , wherein the cookie dough has a sugar content of less than 0.5 grams per serving size.

5. The cookie dough of claim 1 , wherein the Saccharide System has a Collective Solubility that is within about 10% of the solubility of sucrose in the dough.

6. The cookie dough of claim 1 , wherein the long chain sugar complex is selected from the group consisting of polydextrose, oligofructose complexes and mixtures thereof.

7. A reduced sucrose cookie dough of claim 1 , comprising a Saccharide System, wherein the Saccharide System comprises:

a) from about 50 to about 70% of a crystalline sugar alcohol comprising at least one member selected from the group consisting of crystalline maltitol, crystalline lactitol, and crystalline isomalt based on the weight of the total Saccharide System; and

b) from about 30 to about 50% of at least one member selected from the group consisting of a liquid sugar alcohol and a long chain sugar complex based on the weight of the total Saccharide System.

8. The cookie dough of claim 7 , wherein the Saccharide System comprises from about 50 to about 70% of a crystalline sugar alcohol and from about 30 to about 50% of a liquid sugar alcohol based on the weight of the total Saccharide System.

9. The cookie dough of claim 7 , wherein the Saccharide System comprises from about 50 to about 70% crystalline maltitol and from about 30 to about 50% polydextrose based on the weight of the total Saccharide System.

10. The cookie dough of claim 7 , wherein the Saccharide System comprises from about 50 to about 70% of a crystalline sugar alcohol, from about 10 to about 20% of a liquid sugar alcohol and from about 20 to about 40% of a long chain sugar complex based on the weight of the total Saccharide System.

11. The cookie dough of claim 7 , wherein the Saccharide System comprises from about 50 to about 70% of a non-sorbitol crystalline sugar alcohol, from about 10 to about 20% of crystalline sorbitol and from about 20 to about 40% of a long chain sugar complex based on the weight of the total Saccharide System.

12. The cookie dough of claim 1 , wherein the Saccharide System comprises a high potency sweet flavorant.

13. The cookie dough of claim 1 , wherein the dough contains less than about 12% of added fat by weight.

14. The cookie dough of claim 1 , wherein the dough has a calorie content of less than about 100 calories per 26 grams.

15. The cookie dough of claim 1 , wherein the cookie dough is refrigerated.

16. The cookie dough of claim 1 , wherein the cookie dough is frozen.

17. A method of making reduced sucrose cookie dough comprising:

a) mixing a fat with a crystalline sugar alcohol selected from at least one member of the group consisting of crystalline maltitol, crystalline lactitol, and crystalline isomalt to form a fat/crystalline sugar alcohol composition;

b) mixing the fat/crystalline sugar alcohol composition of step a) with flour, water and additional Saccharide System ingredients, wherein the additional Saccharide System ingredients comprise at least one member of the group consisting of a liquid sugar alcohol and a long chain sugar complex to form a cookie dough;

wherein the Saccharide System has a Collective Solubility that is within about 20% of the solubility of sucrose in the dough; and

wherein the cookie dough has a sucrose content of less than about 2% by weight based on the weight of the cookie dough.

18. A method of claim 17 , wherein the cookie dough has a sucrose content of less than 0.5 grams per serving size.

19. The method of claim 17 , wherein the cookie dough has a sugar content of less than about 2% by weight based on the weight of the cookie dough.

20. A product made by the method of making reduced sucrose cookie dough comprising:

a) mixing a fat with a crystalline sugar alcohol selected from at least one member of the group consisting of crystalline maltitol, crystalline lactitol, and crystalline isomalt to form a fat/crystalline sugar alcohol composition;

b) mixing the fat/crystalline sugar alcohol composition of step a) with flour, water and additional Saccharide System ingredients, wherein the additional Saccharide System ingredients comprise at least one member of the group consisting of a liquid sugar alcohol and a long chain sugar complex to form a cookie dough;

wherein the Saccharide System has a Collective Solubility that is within about 20% of the solubility of sucrose in the dough; and

wherein the cookie dough has a sucrose content of less than about 2% by weight based on the weight of the cookie dough.