In our recipe, it’s recommended to use brown sugar, but it can be replaced with white sugar. It’s worth knowing their differences:

Brown sugar gives cookies a richer flavor and a yellowish-golden hue, which can cause you to accidentally undercook it, thinking that a dark crust is a sign of readiness. It’s great for recipes that include baking soda, helping it produce carbon dioxide. The cookie will have a porous and moist base due to the molasses that brown sugar contains. This cookie is unlikely to rise much, but it will spread a little.
Cookies with white sugar will be more brittle and milky white with a golden hue, possibly rising a little in the oven. But after you take it out, the color may darken as a result of the caramelization process.

✅ Tip: Be sure to mix sugar with butter until the mass is as smooth as possible and sugar crystals are almost invisible in it. During baking, be guided by the recommended time, then remove the cookies from the oven and let them cool for 10-15 minutes — they will darken slightly and harden on the inside.

Comments to article «How to Bake the Perfect Cookie»