I'm making some sugar cookies and just found that I don't have enough regular sugar ... what happens if I substiture it with brown sugar ??

Your cookies may be a little bit softer, but it's perfectly fine to sub brown for white.

I haven ventured into cookie making yet, but brown sugar in cookies sure does sound good!!!!
MMmmmmmm!

I've had to sub with light brown sugar before...lol. It does make for a slightly softer cookie...the more brown sugar you use, the softer it will be, I believe. It also was a little bit darker cookie...not as creamy colored as a regular sugar cookie is. They tasted great, though!

softer?? .... these were going to be cookies on a stick .... the recipe calls for 2 cups of sugar .. I had enough for one white and one brown ..what do you think?

hmmm...I'm not really sure... It might be ok, if you let them bake a couple of minutes longer than usual, that usually makes for a slightly harder cookie....might work in this instance. This might be one of those things that you just have to try out to see what will happen. I know when I had to sub the brown for the white sugar, the cookies were just a teensy bit softer, but they weren't on sticks - and just that little bit of 'extra' softeness might make a difference if they're on sticks. Wish I could be of more help....good luck with them!

What about that neighbor??? Sounds like a "borrow a cup of sugar" instance!!!