The Best Sweeteners for Baking (Page 3)

1. Brown Sugar: “Best in Show”

The Sub: Used brown sugar cup for cup in place of granulated white sugar in the classic recipe.

The Verdict: #1. A staff favorite, these cookies flew off the tasting plate. They were chewier, softer and came out of the oven an all-over beautiful golden brown color. Using 100% brown sugar isn’t the best choice if you are looking for a crispy cookie, but if it’s chewiness you’re after this should be your go-to.

Next: 2. Turbinado or Raw Sugar: “Most Interesting Chew” »

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner