Reducing Sugar in Recipes
If you want to reduce sugar in your baked goods, there’s a few things to consider. Firstly, reducing sugar may affect the softness of your baked goods, as well as the shelf life. Sugar is also involved in chemical processes that helps browning so you may find yourself with a paler baked good, or end up over-baking if you’re looking for that same browned appearance. Less sugar will also impact the overall taste and sweetness of your recipe.
How to reduce sugar in baked goods
Typically, sugar can be safely reduced by about a third without seeing many negative consequences. Though if it’s a recipe you bake often, you may want to slowly reduce sugar by 10% and then 20% to notice any changes and see what you like best.
- Reducing sugar in cookies may reduce how they spread as they bake and produce a cakier result.
- It’s safest to reduce in recipes where sugar is there solely for sweetness.
- You may want to try adding naturally sweet spices like cinnamon, vanilla or cardamom to compensate.