If you’re about to make some cookie dough and realize you don’t have any brown sugar on hand, you’re in luck. Regular white granulated sugar can be used instead, and the cookie dough will taste just as great! Just use an equal amount of white sugar if the recipe you’re using calls for brown sugar.
Can I use white sugar instead of brown sugar in cookies?
The easiest brown sugar substitute is, in fact, white sugar. Yes, simply swap in white sugar where a recipe calls for brown sugar. If you need one cup of brown sugar, use one cup of white sugar. According to the folks at Better Homes & Gardens, your recipe will still work—though it might not taste the same.
What can I use instead of brown sugar for cookie dough?
White sugar plus molasses
A combination of white sugar and molasses is your best bet for a brown sugar substitute, as that’s exactly what brown sugar is made of (1). To make your own light brown sugar, mix 1 cup, or 200 grams (g), of granulated white sugar with 1 tablespoon (tbsp.), or 15 milliliters (mL), of molasses.
How do I substitute white sugar for brown sugar?
In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So if your recipe calls for one cup white sugar, swap one cup brown sugar. The sweetness level will be exactly the same, but the brown sugar may change the texture of your baked goods.
What does white sugar do in cookies?
Using granulated white sugar will result in a flatter, crispier and lighter-colored cookie. Granulated sugar is hygroscopic, so it attracts and absorbs the liquid in the dough. This slows down the development of the gluten (flour), which makes the cookies crispier.
Which sugar is best for cookies?
Granulated sugar
Granulated sugar is also sometimes known as white sugar, or “regular” sugar. Granulated sugar has had all of the naturally present molasses refined out of it. It is the sugar that is most commonly used in baking.
What does white and brown sugar do to cookies?
In that role, white sugar aerates the dough when creamed with butter for thick and puffy cookies. Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there’s less opportunity to entrap gas, creating cookies that rise less and spread more.
Why do you need brown and white sugar for cookies?
Brown sugar has a deep, caramel or toffee-like flavor due to the added molasses. For this reason, it works well in chocolate cakes and cookies, as well as rich fruit cakes. On the other hand, white sugar is sweeter, so you can use less of it to attain your desired taste.
Does brown sugar make cookies softer?
Brown sugar has a more complex flavor, and it also makes these cookies softer and more moist. This is a drop cookie recipe, so it’s really quick and easy to make and you don’t need to mess around with a rolling pin or cookie cutters. They bake up super-soft and moist, and they stay that way for days!
What makes cookies chewy vs crunchy?
The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.
Does it matter what sugar you use in baking?
Different sugars hold different amounts of moisture (for example, brown sugar holds more than white) and using sugar with crystals that are too large (or too small) will make the texture come out completely wrong. Too small and your cake will be rubber; too large and your biscuit will fall apart.
How do I make my cookies chewy?
Rest the Dough A secret baker’s trick is to rest your cookie dough in the fridge. You can rest it for at least an hour, which will evaporate some of the water and increase the sugar content, helping to keep your cookies chewy. The longer you allow your dough to rest in the fridge, the chewier your cookies will be.
Why do recipes use both white and brown sugar?
“White and brown sugar are often combined to create the best flavor, color, and texture,” Koch notes.
What does brown sugar do in baking?
Brown sugar is often used in baking for the flavor and moistness it adds to baked goods. The molasses in brown sugar also helps to prevent cookies and cakes from drying out. It generally makes baked goods softer and moister.
Can you use sugar in the raw for sugar cookies?
TAKEAWAY. Raw sugars should be fine in moist, pourable batters but won’t work in drier doughs. To ensure success across the board, we recommend simply measuring and then grinding raw sugars in a spice grinder until fine and powdery before using them in baking recipes that call for granulated sugar.