The ratio of brown sugar to white sugar in cookie recipes can vary quite a bit depending on the type of cookie and the desired taste and texture. Both brown and white sugars contribute sweetness, but brown sugar also adds moisture and a richer, deeper flavor. Finding the right balance of the two is an important part of creating the perfect cookie recipe.
Brown Sugar vs. White Sugar in Baking
Brown sugar is simply white sugar with molasses added back in. The molasses provides the characteristic brown color and supplies moisture, which keeps cookies soft. Molasses also adds a rich, caramelized flavor. White sugar, on the other hand, has been refined to remove the molasses. So it has a neutral flavor and does not add moisture on its own.
Here are some key differences between brown and white sugar:
- Brown sugar is more moist and dense due to the molasses content.
- Brown sugar has a deeper, more complex sweetness and caramel or toffee-like flavor.
- White sugar has a crisp, pure sweetness and dissolves more easily in batters.
- Brown sugar adds chewiness, while white sugar creates a more delicate, crumbly texture.
In most cookie doughs, some of both types of sugar are used. Brown sugar alone can make cookies too dense. White sugar alone may not provide enough moisture or flavor complexity. Finding the right mix allows bakers to balance sweetness, moisture, flavor, and texture.
Common Brown Sugar to White Sugar Ratios
There is no single perfect ratio of brown sugar to white sugar for all cookies. But here are some typical ratios used in popular cookie recipes:
Chocolate Chip Cookies
Many classic chocolate chip cookie recipes call for equal parts brown sugar and white sugar – a 1:1 ratio. For example:
- 1 cup (200g) brown sugar
- 1 cup (200g) white sugar
This provides a balance of moisture, chewiness, and flavor from the brown sugar and tenderness from the white sugar. The brown sugar also complements the chocolate chips.
Oatmeal Cookies
Oatmeal cookies often use slightly more brown sugar than white. A typical ratio is:
- 1 1/4 cups (250g) brown sugar
- 1 cup (200g) white sugar
The extra brown sugar gives oatmeal cookies a chewy texture and intensifies the oatmeal and brown sugar flavors.
Gingerbread Cookies
Gingerbread cookies get both moisture and spicy, molasses-like flavor from generous amounts of brown sugar. A common ratio is:
- 1 1/2 cups (300g) brown sugar
- 1/2 cup (100g) white sugar
This allows the brown sugar flavor to really come through and gives the cookies a very soft, chewy texture.
Sugar Cookies
Buttery sugar cookies often rely mostly on white sugar. A typical recipe may use:
- 1/4 cup (50g) brown sugar
- 1 cup (200g) white sugar
A small amount of brown sugar provides a hint of caramel flavor and moisture, but the white sugar creates a tender, delicate crumb. Too much brown sugar would make the cookies dense.
Adjusting Brown Sugar and White Sugar Ratios
Bakers can experiment with adjusting brown and white sugar ratios to create their ideal cookie texture and flavor. Here are some guidelines for tweaking recipes:
- Increase brown sugar for chewier, moister cookies with intensified brown sugar flavor.
- Increase white sugar for crisper, crunchy cookies with a lighter, purer sweetness.
- Use all brown sugar for very moist, dense cookies with an almost candy-like chew.
- Use mostly white sugar for delicate, crumbly, shortbread-like cookies.
It’s best to swap no more than 1/4 cup at a time until the desired effect is achieved. Drastic changes to the ratios can throw off the moisture balance and texture of the cookies.
The ingredient amounts can also be reduced slightly if the cookies are coming out too sweet. For example, try removing 2 tablespoons of each sugar from a recipe.
Conclusion
Brown sugar and white sugar both play important roles in cookies. Typical recipes use a mixture, with brown sugar supplying moisture and white sugar providing structure. But the exact ratio depends on the type of cookie and preferences. Getting the proportions right results in the ideal sweetness, texture, and flavor.