FAQs
You can substitute dark brown sugar for the light brown sugar in the cookie recipe, however the cookies will be slightly darker in colour and will have a slightly more caramelly/toffee taste to them.
Can dark brown sugar be used for cookies? ›
Can you substitute dark brown sugar for light brown sugar? In general, yes, the sugars are interchangeable in most recipes. Especially in most standard baking recipes that call for a mix of sugars like cookies and/or when brown sugar isn't the star ingredient for flavor, you can use one versus the other.
Should you use light or dark brown sugar for chocolate chip cookies? ›
For chewier and more flavorful cookies, use more brown sugar than white sugar. Dark Brown Sugar: Light brown sugar and dark brown sugar are interchangeable in most recipes. Though either works in this chocolate chip cookie recipe, I love using dark brown sugar for extra flavor because it contains more molasses.
Which type of sugar is best for cookies? ›
Granulated sugar
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.
Why do you use brown sugar instead of white sugar in cookies? ›
Brown Sugar, The Rich and Complex
Flavor Booster: The molasses in brown sugar isn't just for show; it adds a rich, caramel-like flavor to your baked goods. This makes brown sugar the go-to choice for recipes where a hint of complexity and depth is desired.
What happens if you use dark brown sugar instead of light in cookies? ›
Regarding the extra acidity of dark brown sugar, acid activates baking soda, so if you use dark brown sugar to make, say, cookies, your cookies will rise higher, but only slightly.
Which brown sugar is best for baking? ›
The two types of brown sugar, light and dark, refer to the amount of molasses that is present. Light brown sugar is used more often in baking, while dark brown sugar, with a bolder molasses flavor, is delicious used as a rub for steaks. A lot of bakers, however, will use light and dark brown sugar interchangeably.
What is the secret to making soft cookies? ›
Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.
Why are my cookies cakey not chewy? ›
Using too much flour will make your cookies too cakey, so try reducing the flour amount by two tablespoons. Avoid using cake flour instead; try a mix of all-purpose flour and bread flour for a more dense and chewy texture. Using too much baking powder. According to the science geeks at Serious Eats—we love you!
What makes cookies more fluffy? ›
Butter keeps cookies fluffy in two ways. First, creaming cold butter with sugar creates tiny, uniform air pockets that will remain in the dough it bakes up. Second, cold butter naturally takes a longer time to melt in the oven.
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. With less moisture escaping via steam, they also stay moist and chewy.
Can demerara sugar be substituted for brown sugar in cookies? ›
Raw sugars like turbinado or demerara make great brown sugar substitutes, as their naturally light amber colors and mild caramel flavors are similar to the real thing. In most recipes, you can trade raw sugars for brown sugar in an even proportion without noticing much difference.
Why does brown sugar make cookies chewy? ›
Chewy cookies
Sugar dissolved in baking forms a syrup as the dough heats up. Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.
Is it better to use brown sugar or light brown sugar for cookies? ›
The molasses content in dark brown sugar will make your baked goods moister than if you use light brown sugar. That means that not only is the flavor affected, but the texture will be, too. Light brown sugar will result in a subtler flavor, while dark brown sugar will give your baked goods a richer flavor.
What will happen if I use brown sugar instead of white? ›
So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods. You'll likely notice a more robust flavor, and the finished baked goods' color may also be darker.
Is dark brown sugar good for baking? ›
Dark brown sugar should be used only when specified. This is important when baking recipes sensitive to moisture and density (such as cakes) because of the difference in moisture content between the two types of brown sugar.
Do you have to use light brown sugar for cookies? ›
It depends on the cookies. Some cookies are white and have a light, refined taste. For those you want white sugar. Some cookies are darker and have a richer, more complex taste, so you use brown sugar or even add molasses.
Does brown sugar keep cookies soft? ›
Slightly underbaking cookies with brown sugar in them makes them softer as well. Just make sure to store brown sugar in an airtight environment so it doesn't dry out.
Is dark brown sugar sweeter than light? ›
Main Differences Between Light and Dark Brown Sugar
Flavor: Light brown sugar has a mild sweet flavor similar to white sugar or mild caramel. On the other hand, dark brown sugar has a deep, almost bitter flavor similar to toffee.