Is brown sugar a must in cookies?

When compared to cookies made with white sugar, those made with brown sugar are more moist and chewy. The molasses in it is the reason for this (about 10 percent molasses for light brown sugar and 20 percent for dark brown sugar).

What happens if you don’t use brown sugar in cookies?

The texture is where you’ll notice a difference. Adding brown sugar to baked goods like cookies creates a dense, chewy texture. White sugar may result in a slightly crispier cake when brown sugar is substituted.

Do you need brown and white sugar for cookies?

Straightforward response. You can use the same amount of sugar in a variety of baked goods, but the results will be very different depending on the type of sugar you choose. Brown sugar contains molasses, which makes baked goods softer and moister. You can still use brown sugar in place of white, but you’ll have to use less of it.

Can I substitute white sugar for brown sugar?

If you’re short on brown sugar, equal parts white sugar will do the trick. Our Test Kitchen recommends the following recipe if you happen to have some molasses on hand: 1 cup granulated sugar and 2 tablespoons molasses equals 1 cup brown sugar.

Can I substitute white sugar for brown sugar in cookie recipe?

Yes, you can simply substitute white sugar for brown sugar in recipes. White sugar can be substituted in place of brown sugar if you need one cup of the latter. The experts at Better Homes & Gardens say that your recipe will still work, but it may not taste the same.