How do SUGAR and other SWEETENERS affect the way your cookies turn out?

Granulated sugar not only sweetens your dough but makes it soft if correct amounts are used.  If you use more than the recipe calls for, it can make your cookies brittle and glassy around the edges.

Brown sugar contains molasses.  It makes cookies darker, richer, and moist.  It can be substituted in most recipes.

Corn syrup produces a chewy cookie with a crisp exterior.

Molasses has a strong flavor, which is usually better tempered with other sweeteners.  Gingerbread cookies tend to be tough, hard, and dark.  This is an example of cookies made with molasses as a sweetener.

Honey (or molasses) can be used by themselves or with white or brown sugar.  Honey has a distinctive flavor and creates a chewy, moist texture.  When you substitute honey for sugar, use one third less honey and cut back on other liquids in the recipe.

1. ALL SWEETENERS should be added with the fat.  Creaming dissolves the sugar.  When mixture is fluffy, the begin adding the eggs and other liquids.