What is the purpose of brown sugar in cookies?

Question

What is the purpose for brown sugar in cookies? Is it needed? Can I bake wihtout it?

Answer 1

In a cookie brown sugar (as opposed to white sugar) results in a cookie which is softer and moister. When used along with egg it results in a cookie that spreads less.

Yes, you can bake without it (substituting white sugar). Expect a crisper cookie that might spread more. You may (or may not) like the result.

Answer 2

These are delicious: Brown Sugar Chewies Recipe courtesy Paula Deen 1/4 cup butter 1 cup packed light brown sugar 1 egg, beaten 3/4 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon vanilla extract 1/4 cup chopped pecans Confectioners' sugar, for dusting Preheat oven to 350 degrees F. Spray an 8-inch square pan with vegetable oil cooking spray. In a small saucepan, melt the butter. Turn off the heat, add the brown sugar and stir until smooth. Stir in the egg. Stir together the flour and baking powder and stir into the brown sugar mixture. Stir in the vanilla and pecans. Pour the batter into the prepared pan and bake for 20 minutes. When cool, dust the top with a sifting of confectioners' sugar.

Answer 3

Brown sugar is much more dense than white sugar, has a richer flavor thanks to the retention of the cane syrup (if it is real brown sugar). If a recipe calls for it, and you leave it out, you will probably be sorry.

Answer 4

It is used for flavor. It is flavored differently than white sugar, but regular white sugar may work, but without the slight 'molasses' taste, or whatever it is.

Answer 5

The treacle in brown sugar will caramelise and make them chewy.

Answer 6

Brown sugar adds cohesion, sweetness, and moisture retention. Cook without it at your own peril!

Answer 7

it is needed. why? who knows. but i left it out of chocolate chip cookies and it ruined them