What are you trying to achieve?
Most questions don't start with an ingredient -- they start with an outcome. Pick what you're actually trying to change, and you'll usually find it's a couple of systems interacting, not just one.
Rise higher
Height comes from gas production plus something to trap it -- more of either alone isn't the whole answer.
Be softer
Softness usually means limiting the protein network on purpose -- less gluten, less water competing to build it.
Be crispier
Crisp means very little water left in the structure -- whether that's a sugar syrup or a baked crumb.
Be chewier
Chew sits in the middle -- enough structure to resist the bite, but not so little water that it turns brittle.
Brown more
Color comes from two separate reactions -- one needs sugar and heat, the other needs protein, heat, and often a higher pH.
Stay moist
Staying moist over time is as much about structure holding onto water as it is about how much water you started with.
Hold its shape
Something has to set -- a protein network, a sugar concentration, or both -- before gravity and heat stop mattering.
Be lighter
Lightness is gas volume relative to structure -- more air worked in, or a weaker (not absent) structure to hold it.
Be less sweet
Sugar isn't only there for sweetness -- pulling it back shifts moisture, browning, and even when eggs set.
Stop collapsing
A collapse means the structure gave way after the gas expanded it -- overleavening, underbaking, or both.
Thicken
Thickening is usually one of two mechanisms -- protein coagulation or starch swelling with water -- not "cook it longer."
Set properly
"Set" means a specific mechanism reached completion -- a concentration, a temperature, or both -- not just "cooled down."