Brown Sugar is Not Just "Brown Sugar"


Y'all, we can't help it. Jill is a chef and fully leads with that foot. Making cookies, sweets, treats, it's just not a matter of following a recipe to the "T", well it is, but it's more than that. As many of you know, when it comes to baking, it's so science and formula driven that should a measurement not be exact, you run the risk of items not turning out correctly. That's what makes a "tried & true" recipe so special in many ways; you really can count on them to be the same, every. single. time.

So back to that "chef thing", it's like waving a culinary wand! It's a function of taking tested (tried & true) recipes then adding the "chef's touch". And that's where brown sugar, just isn't brown sugar!

In short, there's roughly four main types used in baking with just two of them commonly available in the retail space. Most are familiar with "light and dark". But have you heard of Demerara, Muscovado and Turbinado?! Wild! And they are all equally delicious.

When it comes to all our recipes here at the Cowgirl Cookie Co., Jill's formulated all the recipes to use dark brown sugar (readily available). It's not only darker and richer in color, the deep, rich flavor it imparts to each cookie is a fully different flavorful experience. Just like the importance of using a specific type of butter or flour for a unique result, so too it is true with the different types and kinds of sugar! Try it sometime! If you just have "light brown" sugar at home, try switching that out in some of your own tried & true recipes with "dark brown" sugar to see the subtle differences it brings to your favorite baked goods! You just might be fully impressed!

Finally, when it comes to brown sugar, one of it's delicate nuances is the natural moisture still present in the sugar. Thank the extra molasses left behind for that rich and beautiful texture! Remember to store all brown sugar in an airtight vessel so it's soft and loose the next time you go to bake with it. It's intended to stay soft and pliable. Should it harden a bit, pop it into the microwave for just a few seconds! That will warm up the molasses once again and help you work out the annoying lumps! Happy baking!

(PS: Thank you for all your orders during this challenging time for our country. If you wish to send a gift to someone on your mind, we're open and supplies are good! XO)


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