Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
May 20, 2007 07:36 AM

Cookie Question

Can I substitue brown sugar for white sugar in shortbread without modification or do I need to add additional flour. Thanks!

  1. Click to Upload a photo (10 MB limit)
  1. No modifications necessary, go for it.

    1 Reply
    1. re: babette feasts

      Thanks. In no mood to run to market in rain.

    2. I have substituted 1:1 without difficulty.

      1. I prefer to use brown sugar when I can for baking... just adds another note of flavor in certain things like scones, shortcake, shortbread - these items tend to be more subtle in flavor (except scones if adding other stronger flavored ingredients) and the hint of caramel is nice... Just pack the brown sugar when measuring, as it tends to be very loose and moist - I usually add an extra tablespoon or two to compensate for the moisture.