Brown Sugar and Cinnamon Cookies Recipe (2024)

FAQs

What happens if you only use brown sugar in cookies? ›

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

You'll never run out of brown sugar if you keep two simple ingredients on hand: white granulated sugar and molasses. The recipe ingredients are for light brown sugar. For dark brown sugar, double the amount of molasses. To keep brown sugar moist, store it with a slice of bread.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Brown sugar adds a beautiful color as well as a more complex flavor. They'll also make cookies chewier, softer, and thicker than white sugar. Adding too much can result in dark brown cookies. Adding too little results in paler 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 one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods.

Add a tablespoon of buckwheat honey to a cup of white granulated sugar. This honey is darker than orange blossom or wildflower honey and has a strong flavor much like molasses that will come through in the resulting sugar.

Brown sugar is a natural sweetener that comes from processing sugar beets or sugar cane plants. Most commercially produced brown sugar is made by mixing white sugar with molasses, giving it a distinct flavor.

Brown sugar essentially does not go bad (unless contaminants have gotten mixed in), making it ideal for buying in bulk if you do a lot of baking. Hardened sugar isn't bad. It's just in need of moisture. However, brown sugar will perform best if used within two years of purchase.

There are two types of brown sugar: light and dark, and as expected, light brown sugar has less molasses content than its darker counterpart.

Brown sugar adds a rich, sweet, and nutty flavor to baked goods, desserts (and even some savory dishes, too). Molasses is the key element that distinguishes brown sugar from granulated sugar, and it's this ingredient that makes brown sugar shine in banana bread, gingerbread cookies, and scores of other recipes.

Is there fake brown sugar? ›

Raw sugars

Raw sugars like turbinado or demerara make great brown sugar substitutes, as their naturally light amber colors and mild caramel flavors are similar to the real thing. In most recipes, you can trade raw sugars for brown sugar in an even proportion without noticing much difference.

Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.

To create cookies, you typically use whole eggs and their proteins for flavor, leavening, structure, and color. Eggs promote puffiness and spreading in cookies, while also holding the cookie together during baking.

When you decrease the sugar in a cookie recipe, you won't just get a result that's less sweet. You'll get cookies that are harder, drier, crumblier, and spread far less. It was also interesting to note that decreasing the sugar also yielded 1 less cookie dough ball.

Regarding the extra acidity of dark brown sugar, acid activates baking soda, so if you use dark brown sugar to make, say, cookies, your cookies will rise higher, but only slightly.

Brown sugar is often used in baking for the flavor and moistness it adds to baked goods. The molasses in brown sugar also helps to prevent cookies and cakes from drying out. It generally makes baked goods softer and moister.