As promised (or threatened), I’m working on a little series of posts focused on baking with less sugar, which, if you’ve perused this blog much at all, you probably know is a quasi-obsession of mine. My goal with this series is not just to share recipes, but also some general tips for using less sugar, and to also describe some of my less-successful attempts at sugar reduction (so you don’t do the same thing!).
So for the first post, let’s start off with a few of the key things to remember when you start to tinker around with a recipe to reduce the sugar content.
You don’t need much sugar to make things sweet
Seriously. Many commercial baked goods use a lot more sugar (or whatever their sweetener of choice is) than is needed to achieve sweetness. I have found that I can usually use less than half sugar called for in a “regular” version of something and still have the final result taste perfectly sweet. Also, with less sugar in a recipe, other flavors (vanilla, spices, etc.) become more prominent, giving a more complex tasting experience. Elana just happened to mention the same thing in a post she wrote earlier this week, so you know it’s not just me. However…
Sugar does affect texture and structure
One of the characteristics that sugar brings to baked goods is, broadly speaking, crispness or crunch. In some cases, the sugar is critical to the structure of the finished product (think meringue kisses, florentines, etc.). I don’t spend much time trying to re-make recipes that really need sugar for structure. Instead, I focus on recipes where a slight change in texture is not going to be such a problem. For example, today’s ginger cookie recipe is softer, less chewy, and more cake-like than a ginger cookie from the local store or bakery, but it is still delicious, full of spice, and completely recognizable as a cookie.
Is there a “best” or “healthy” sweetener?
My personal opinion is that for the most part, whole fresh fruit is the “best” sugar and the only sweetener that can really be considered “healthy”. After that, I believe it’s better to simply focus on using less sweetener, no matter the source. To that end, I use the sweetener I think will work best in a recipe (for reasons of either taste or texture), be that fruit, white sugar, brown sugar, honey, dates, or molasses. A while back, health-bent wrote an extensive post about sugar vs. more “natural” sweeteners and it really captures a lot of my thoughts on the topic.
And now, a recipe! Today’s recipe is a pretty easy one, a lower sugar version of the classic ginger cookie. Ginger cookies generally rely on two sweeteners: regular white sugar and molasses. Since molasses does actually lend a distinctive flavor I focus more on slashing the white sugar content. This recipe has 1/4 c. each of sugar and molasses–most recipes with a similar yield would use around least a cup of sugar, plus 1/4 or 1/3 c. of molasses. What the cookies do not skimp on is the spices: each bite is bursting with ginger flavor, plus undertones of cinnamon and cloves. I hope they will become a favorite in your baking repertoire!
makes about 30 plump 1″ cookies
2 c. white whole wheat or all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 tbsp ground ginger
1/2 tsp each ground cinnamon and cloves
1/2 c butter
1/4 c sugar
1/4 c molasses
1/4 c milk
1/2 tsp vanilla extract
Sift together flour, baking soda, salt, and spices. In a separate bowl, cream together butter and sugar. Stir in molasses, then work the dry ingredients into the mix in 3-4 batches. Add milk and vanilla extract and combine.
Preheat oven to 350F. While the oven is heating, pinch off ~1″ lumps of dough, roll into balls, and place on cookie sheets. When oven is heated, place cookies in oven and bake for 10-12 minutes. Remove cookies from oven and allow to cool, then enjoy fresh or store in an airtight container. Cookies will keep at room temperature for several days.