Kitchen

[Catlove125]

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.

[feline groovy]

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

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

[qualitygal]

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

[Yahooey]

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

[rudy]

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

[Catlove125]

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

[RACALAMB2]

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

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

[Mustang Shar]

Great to know!

[chickenbutt]

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).

[chickenbutt]

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.