Sugar - White vs Brown

By mariannefeldman

from KAFlour Cookie Companion p 479
Can I use brown sugar & granulated white sugar interchangeably:
If u r making a cookie w/o any chemical leavening (such as shortbread or some roll out cookies) u can use brown sugar in place of white. The finished product will be a bit darker in color, have that distinctive molasses-brown sugar taste, may spread more & be a bit softer.
Using white sugar in place of brown sugar will give u the opposite results: the flavor will be less complex, the cookie will be lighter colored & it may be crisper & spread less.
However, if u r making a brown sugar cookie with leavening, be aware that the leavening -most likely baking soda-is there to help balance the acidity in the brown sugar, acidity that is mostly missing in white granulated sugar.
To make brown sugar: add 1 to 4 tbs molasses to 1 cup granulated sugar (the lesser amt to approximate light brown sugar) Stir til well combined-takes a few mins-yields 1 generous cup brown sugar
-----------------

http://www.joyofbaking.com/sugar.html#ixzz1ljELeZQQ

Granulated and Superfine White Sugar:

1 cup = 200 grams

1 teaspoon = 4 grams

1 tablespoon = 12 grams

1 pound = 2 1/4 cups

Light Brown Sugar (packed):

1 cup = 218 grams

1 pound = 2 1/4 cups

Dark Brown Sugar (packed):

1 cup = 238 grams

1 pound = 2 1/4 cups

Powdered (Confectioners or Icing) Sugar:

1 cup = 115 grams

1 pound = 4 cups (4 1/2 cups sifted)

Ingredients

• .

Preparation

Step 1

.