How to decrease the sugar in cookies - Page 2

Mominohio · ‎08-08-2010

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.

coffee drinker · ‎03-21-2010

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.

chickenbutt · ‎03-09-2010

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?