Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?
I'm making sugar cookies and I have ran out of granulated sugar. I only have confectioner's sugar and dark brown sugar left.
Can I substitute one of these for white granulated sugar? Which would be the better substitute?
Best Answer
I've done this before, and you won't get exactly the same cookie as you got before.
Confectioner's sugar is a total bomb. Don't bother.
Dark brown sugar makes darker cookies, with a chewier texture, which keeps longer.
This isn't always a bad thing. Several of my cookie recipes I thought were a bit dry were saved by DBS. It added a nice depth to the flavor, as well.
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Can I use brown sugar instead of granulated sugar for sugar cookies?
In most cases, you can use brown sugar and white sugar interchangeably. However, you may notice a difference in the texture of your baked goods. Brown sugar is naturally moist, so using it will result in baked goods that are softer and moister.Can you substitute confectioners sugar for regular sugar in a cookie recipe?
Can powdered sugar be substituted for granulated sugar in recipes? A. It is not recommended to substitute powdered sugar for granulated sugar. Since powdered sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results.Can you just use brown sugar in cookies?
When we use only brown sugar in a cookie recipe, the cookies will have more moisture and typically be chewier. Since the molasses in brown sugar also is acidic, it reacts with baking soda to help leavening; it will be puffier.What type of sugar is best for cookies?
1. 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.Three Ingredients You Should Never Add to Your Coffee
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Answer 2
The creaming step (beating sugar into fat) of cookie making creates air bubbles in the dough which will expand during baking. Powdered sugar (confectioner's sugar) won't create these bubbles, which is why it doesn't make a very good substitute for white sugar.
Brown sugar is a more moist than white sugar, and will result in chewier cookies. Due to the molasses component, it also has an effect on flavor - not necessarily a bad effect, but definitely noticeable. It will also make a darker-colored cookie, so be extra careful when evaluating your cookies for done-ness in the oven.
For me, a trip to the neighbor's (or the grocery store, if I must) is always worthwhile.
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