What can you use instead of white sugar in cookies?

How to substitute 1 cup of sugar. To replace 1 cup of white sugar you can substitute it for 3/4 cup honey, or 3/4 cups maple syrup or 2/3 cup agave or 1 teaspoon stevia.

What happens if I don’t use white sugar in cookies?

Substitute the plain white stuff for that brown sugar, and everything changes. First, the white sugar would fail to react with the baking soda, so the dough would spread out thin and dense. It’s not a total loss, though, since white sugar excels at making cookies tender/crisp.

Is white sugar necessary for cookies?

Aside from adding sweetness, granulated white sugar makes cookies browner (by caramelizing) and crisper (by absorbing moisture in the dough). It also encourages spreading as the sugar melts. The proportion of sugar in most cookie dough recipes is so high that only about half of the sugar dissolves during mixing.

Can I use only brown sugar in cookies?

Brown sugar is granulated sugar with the addition of molasses. 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 is a healthy substitute for white sugar?

Stevia, monk fruit, certain sugar alcohols, and allulose are much lower in calories than table sugar and do not significantly affect blood sugar levels, making them a smart alternative to refined sugar.

Can you substitute brown sugar for white in cookies?

In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So if your recipe calls for 1 cup white sugar, swap 1 cup brown sugar. You’ll likely notice a more robust flavor and the color of the finished baked good may be darker as well.

Can I substitute brown sugar for white sugar in cookies?

Are they interchangeable in baking? 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.

What happens when you use brown sugar instead of white?

In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. 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.

Should I use light or dark brown sugar for chocolate chip cookies?

It really doesn’t matter. Dark brown sugar gives the cookies a bit more molasses flavor; while light brown sugar takes us into caramel territory. As long as your brown sugar is soft, you’re good to go.