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.

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.

The molasses content in dark brown sugar will make your baked goods moister than if you use light brown sugar. That means that not only is the flavor affected, but the texture will be, too. Light brown sugar will result in a subtler flavor, while dark brown sugar will give your baked goods a richer flavor.

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

When we use only brown sugar in a cookie recipe, the resulting cookies will be chewier, since they contain more moisture from the molasses. Also, we'll have a puffier and softer cookies, because molasses is acidic and reacts with baking soda to make them puff up in the oven more.

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. You'll likely notice a more robust flavor, and the finished baked goods' color may also be darker.

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.

The type of leavening you use in your cookies doesn't just help them rise while baking, it affects their texture and structure too. Baking soda in cookies yields a denser cookie with craggy tops, while baking powder causes cookies to rise higher during baking for a cakier texture.

The primary purpose of vanilla extract is to add flavour to baked goods. Lacking it, baked goods tend to have a bland and boring taste. Vanilla extract can also contribute moisture to create a soft and fluffy texture.

Pastry Flour: An unbleached flour made from soft wheat, with protein levels somewhere between cake flour and all-purpose flour (8 to 9 percent). Pastry flour strikes the ideal balance between flakiness and tenderness, making it perfect for pies, tarts and many cookies.

What is the secret to keeping cookies soft? ›

“To keep cookies soft, store them in an airtight container and not in a cookie jar,” Amanda recommends. “While cookie jars are cute, they usually don't have airtight lids.

So, when you mix corn syrup into your cookie batter, all of that moisture will make and keep your baked cookies deliciously tender. The texture of cookies benefits from corn syrup as well. As you combine your ingredients to make your cookie batter, corn syrup will pull some of the surrounding air into your batter.

Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.

You'll get cookies that are harder, drier, crumblier, and spread far less.

Brown sugar is the simplest substitute for granulated sugar. You can use light or dark brown sugar as a 1:1 substitute. It makes for darker, denser baked goods with a more caramel or molasses flavor, which is wonderful for classic chocolate chip cookies, but less desirable for delicate cakes.

Brown sugar contains molasses, which may change the texture and flavor your baked goods, but the sweetness level will be the same. Brown sugar is refined white sugar with molasses added back to it. Muscovado sugar is less refined, so it retains much of its molasses component.

Can you substitute dark brown sugar for light brown sugar? In general, yes, the sugars are interchangeable in most recipes. Especially in most standard baking recipes that call for a mix of sugars like cookies and/or when brown sugar isn't the star ingredient for flavor, you can use one versus the other.