Can I use brown sugar in No Bake Cookies instead of Granulated Sugar?
Can I use Brown Sugar instead of Granulated Sugar in my No Bake Cookie Recipe?
Best Answer
In many recipes, brown sugar and granulated sugar can be substituted for each other fairly freely. Keep in mind that brown sugar will add both color and flavor, and it has more moisture. If your recipe has a narrow moisture tolerance, you'll want to decrease the moisture elsewhere. Also, brown sugar tends to be more hygroscopic than granulated, so the product will remain softer over time.
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Can I replace white sugar with brown sugar in no bake cookies?
I love using a mix of granulated and light brown sugar for rich, flavorful cookies. Most no-bake cookie recipes use just granulated, but I think the brown sugar just adds something special. Cocoa powder.What happens if you only 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.How do I substitute brown sugar for white sugar in cookies?
So if your recipe calls for 1 cup white sugar, swap 1 cup brown sugar. The sweetness level will be exactly the same, but the brown sugar may change the texture of your baked goods. You'll likely notice a more robust flavor and the color of the finished baked good may be darker as well.Can you use brown sugar instead of white sugar?
White and brown sugar can be used in different ways in baking and cooking. While they can sometimes be used interchangeably, doing so may affect the color, flavor, or texture of your final product. The molasses in brown sugar retains moisture, so using it will result in baked goods that are softer yet denser.#nobakecookies No bake cookies using brown sugar
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Answer 2
Today "Brown Sugar" is a mixture of granulated sugar and molasses. As a substitute for granulated sugar brown sugar is "OK" but it will be significantly more sweet than just sugar, unless you dial back the quantity of sugar, which may be problematic for the overall recipe. Some experimentation may be required for your recipe(s) but it will get you close.
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