Substituting raw sugar for packed brown sugar

elenetxu

I'm making cookies using my American cookbook and need to substitute raw sugar (Spanish brown sugar) for a cup of packed brown sugar. Big time bakers, would you adjust this measurement or leave it as it is?

dorothyinAus

You can use raw sugar, but you need to add the molasses to it to get that brown sugar taste and texture.  Use the same measure of raw sugar, but add 1-3 tablespoons of molasses to the mix -- depending on whether you want light or dark brown sugar.

elenetxu

Unfortunately, I can't find molasses in Spain.

I just put the cookies in the oven after doing a direct 1 cup to 1 cup substitution. They look good this time - I think I finally figured out the way to make a good cookie over here. Hurray!

dorothyinAus

I had wondered if that would be an issue.  If you can find honey, you can add that to the measure of granulated sugar, but it may have a slightly different flavor profile.

When I was making gingerbread here, I had trouble finding molasses.  And I noticed that every substitution I could find for brown sugar or molasses calls for one to substitute for the other.

I hope your cookies turn out well. 

elenetxu

I hadn't thought about honey - thank you!

 

The cookies turned out well. I'm thrilled! It only took, oh, four tries to get them right. Last time they turned out like pancakes  

Bananas0827

Can you find treacle in spain? You can substitute that for molasses.

elenetxu

I can, or at least the Spanish word (melaza) sounds seriously familiar. Thank you!!