topic How to decrease the sugar in cookies in Kitchen

How to decrease the sugar in cookies

Catlove125 — Sun, 16 Nov 2014 04:16:23 GMT

For all the bakers out there, what is the best way to decrease the amount of sugar when baking cookies, without changing the taste or texture? I do not want to substitute "fake" sugar in place of the real thing. Thanks in advance.

Re: How to decrease the sugar in cookies

feline groovy — Sun, 16 Nov 2014 10:13:17 GMT

I know that some use unsweetened applesauce; you could give that a try.

Also, all-natural sweeteners like monk fruit and stevia should work.

Re: How to decrease the sugar in cookies

qualitygal — Sun, 16 Nov 2014 13:32:51 GMT

First post. I agree, they say to use applesauce, I haven't YET, but I plan to try it.

Re: How to decrease the sugar in cookies

Yahooey — Sun, 16 Nov 2014 14:03:07 GMT

For cookies - I would try to decrease 25%. I would not add applesauce - maybe for cakes and pies which are more moist.

Re: How to decrease the sugar in cookies

rudy — Sun, 16 Nov 2014 14:11:43 GMT

You can safely reduce the sugar amount by up to 25% in baked goods without affecting the texture.

Re: How to decrease the sugar in cookies

Catlove125 — Sun, 16 Nov 2014 18:32:47 GMT

Thanks for the suggestions :-) I made a batch this morning with 1/4 cup less sugar and it turned out fine!

Re: How to decrease the sugar in cookies

RACALAMB2 — Sun, 16 Nov 2014 18:45:41 GMT

I use applesauce to replace butter,and it works great.

I do 1/4c butter 1/4 c applesauce=1/2 c butter!

Re: How to decrease the sugar in cookies

Mustang Shar — Sun, 16 Nov 2014 18:46:04 GMT

Great to know!

Re: How to decrease the sugar in cookies

chickenbutt — Sun, 16 Nov 2014 18:59:44 GMT

Just reduce the amount of sugar. I do that all the time. Most recipes that have sugar in them have way too much - like 20-30% too much. I always reduce the amount from the recipe unless it's a recipe I wrote (so I know I already put the appropriate amt in the recipe).

Re: How to decrease the sugar in cookies

chickenbutt — Sun, 16 Nov 2014 19:02:41 GMT

On 11/16/2014 RACALAMB2 said:
I use applesauce to replace butter,and it works great.

I do 1/4c butter 1/4 c applesauce=1/2 c butter!

I bet that works great! I never replace butter in a recipe, but I WILL replace oil.

A lot of baking recipes have 1/2 cup to 1 cup of veg oil. that's just gross. So I replace the whole thing with some no-sugar-added applesauce (I use the Tree Top brand). I've been doing that for years.

Re: How to decrease the sugar in cookies

Mominohio — Sun, 16 Nov 2014 19:07:16 GMT

On 11/16/2014 rudy said:
You can safely reduce the sugar amount by up to 25% in baked goods without affecting the texture.

This is nice to know, and I will try this myself at some point.

Unless someone had a current serious health reason to reduce fats, sugars etc. my advice to folks is to really make and enjoy seasonal treats they way they are intended, the way you remember grandma making them, but know that they are a very seldom eaten treat, enjoy them, savor them and the memories they evoke, and save them for just that special time (whatever that is for the individual) each year, then move back to healthier eating.

Re: How to decrease the sugar in cookies

coffee drinker — Sun, 16 Nov 2014 19:28:10 GMT

I never use the called for amount of sugar in most recipes. If a recipe calls for 1 cup, I'll generally add approx. 3/4 cup. 1 1/2 cups will be decreased to approx. 1 cup. Recipe still tastes "sweet" enough for us. I do the same with brown sugar. I do not mess around with any other ingredients in sweet recipes.

Re: How to decrease the sugar in cookies

chickenbutt — Sun, 16 Nov 2014 19:34:09 GMT

On 11/16/2014 mominohio said:
On 11/16/2014 rudy said:
You can safely reduce the sugar amount by up to 25% in baked goods without affecting the texture.

This is nice to know, and I will try this myself at some point.

Unless someone had a current serious health reason to reduce fats, sugars etc. my advice to folks is to really make and enjoy seasonal treats they way they are intended, the way you remember grandma making them, but know that they are a very seldom eaten treat, enjoy them, savor them and the memories they evoke, and save them for just that special time (whatever that is for the individual) each year, then move back to healthier eating.

I never had a grandmother, but I find that sweets are every bit as enjoyable with a reduced amount of sugar. Actually, I find that they are better that way because they usually have too much sugar. Maybe it's cuz I never had a grandmother, eh?