I almost always use less sugar than a recipe calls for, simply by making the measurement a scant one. So if a recipe calls for 1 cup sugar, I use a scant cup sugar. Despite baking being a so-called exact science, I think there's definitely room to move here.
Also, if you're using the creaming method, when you begin to combine your sugar with the already creamed butter (see previous post), you can see when enough sugar has been added to your butter. Pour in the sugar slowly so you don't overload it.
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