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help!!!???? don't have white sugar

post #1 of 8
4/19/06 at 1:00pm
Thread Starter 
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 ??
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post #2 of 8
4/19/06 at 1:02pm
Your cookies may be a little bit softer, but it's perfectly fine to sub brown for white.
Steph

"What difference does it make to the dead, the orphans and the homeless, whether the mad destruction is wrought under the name of totalitarianism or the holy name of liberty or democracy?" --Mahatma Gandhi
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Steph

"What difference does it make to the dead, the orphans and the homeless, whether the mad destruction is wrought under the name of totalitarianism or the holy name of liberty or democracy?" --Mahatma Gandhi
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post #3 of 8
4/19/06 at 1:10pm
I haven ventured into cookie making yet, but brown sugar in cookies sure does sound good!!!!
MMmmmmmm!
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post #4 of 8
4/19/06 at 1:14pm
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! icon_rolleyes.gif
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Come let your hair down!
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post #5 of 8
4/19/06 at 1:17pm
Thread Starter 
softer?? icon_surprised.gif.... 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?
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post #6 of 8
4/19/06 at 1:26pm
hmmm...I'm not really sure... icon_redface.gif 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. icon_rolleyes.gif 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! thumbs_up.gif
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post #7 of 8
4/19/06 at 2:48pm
Quote:
Originally Posted by sofiasmami

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 ??



It will change the color and the texture of the cookies if you substiture brown sugar. Experiment and see how the turn out.

If it does not work, buy granulated sugar.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #8 of 8
4/19/06 at 3:05pm
What about that neighbor??? Sounds like a "borrow a cup of sugar" instance!!!
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