How do the different types of sugar affect cookies?
The different sugars all have their own properties. The sugar choice affects color and browning, sweetness and flavor, and moisture and chewiness so they each play their part if called for in a recipe. And yes, it is best to follow the recipe as directed. Brown sugar is going to impart a distinct molasses flavor, and more moisture, and will add more color than granulated sugar. In everyday baking, dark and light brown sugar are interchangeable but dark has more intense flavor and color. Granulated sugar is usually purified to be white, although there are some granulated sugars that are light brown, such as turbinado sugar (sugar in the raw). They can be substituted for each other. Granulated sugar melts to a liquid but at room temperature it is dry. It dissolves nicely in cold liquids. It has a sweet but otherwise neutral flavor, making it ideal for many things and is in fact, so versatile it is called “table sugar”. There are other sweeteners, like honey, syrups, molasses, agave, and
