If you use less butter than a recipe calls for when baking, it can have several effects on the final outcome:
Texture: Butter contributes to the texture of baked goods by adding moisture and fat. Using less butter may result in a drier and denser texture. Baked goods might be less tender and have a more crumbly or dry consistency.
Moisture: Butter contains water, which evaporates during baking and creates steam. This steam helps the baked goods rise and adds moisture. If you reduce the amount of butter, you may end up with drier baked goods that lack the desired moisture.
Flavor: Butter contributes to the flavor of baked goods, providing richness and a distinctive taste. Using less butter may result in a milder or less pronounced flavor.
Spread or rise: In some recipes, butter helps cookies and other baked goods spread or rise properly. Using less butter might affect the spread and rise, potentially resulting in flatter or less puffy baked goods.
Binding: Butter also plays a role in binding ingredients together. Reducing the amount of butter can impact the binding properties, potentially affecting the structure and texture of the final product.
It's worth noting that butter also serves as a flavor carrier, adds tenderness, and contributes to browning. Therefore, reducing the amount of butter may affect these aspects as well.
If you're looking to reduce the amount of butter in a recipe, you can experiment by gradually decreasing it while considering potential adjustments to other ingredients or techniques to compensate for the reduced fat content. However, keep in mind that altering the fat content can significantly change the overall result of the baked goods.