Q: Can I use light brown sugar in place of dark brown sugar?

A: Sure! The only difference is that the dark brown sugar has more molasses in it.

Q: Can I use white sugar instead of brown sugar?

A: That works. Of course the flavor will be slightly different. The texture will also be a little different, crisper, since brown sugar retains more moisture when baked.

There’s discussion about whether you should add molasses and decrease other liquid in the recipe. It’s also debatable whether more baking soda should be added when white is used in place of brown sugar, when the recipe calls for baking powder or soda.

Best is just to use brown sugar when called for in a recipe.

Q: Can I use brown sugar instead of white sugar?

A: You can do that. The flavor from the molasses in the brown sugar may come through. Also the cookie may be a little softer since brown sugar retains more moisture than granulated sugar in baked goods.

Q: Can light and dark corn syrups be used interchangeably?

A:Yes. The flavor will vary slightly as will the color.