Peanut butter cookies can still be made without brown sugar. The absence of brown sugar might lead to a texture change, resulting in slightly thinner and crispier cookies.
The recipe includes peanut butter, egg, caster sugar, vanilla sugar, baking soda, and salt. The cookies will be slightly different in texture and flavor, but still enjoyable.
Brown sugar typically adds moisture and softness to cookies. Brown sugar also makes cookies softer due to its higher moisture content and the presence of molasses.
If you forget to add brown sugar to cookies, they may lack flavor, moisture, and the intended texture.
Peanut butter cookies are a beloved treat for lots of us, so they don’t need any introduction. There tons of quick and easy recipes of these nutty delights. But almost all of these recipes call for brown sugar.
What will happen if you don’t have brown sugar for peanut butter cookies at hand? Nothing critical.
You’ll notice some texture change and you may finish up with a bit crispier cookies.
Brown sugar is acidic, it comes into reaction with baking soda and produces carbon dioxide, making the dough puffier.
White sugar can’t take part in this reaction, because it doesn’t contain molasses – the acidic agent, so cookies are comparatively thinner and crispier.
But white sugar also participates in the process of leavening when creamed with butter. In any case you’ll get super delicious cookies which are really easy to make. Enjoy!
Easy recipe how to make peanut butter cookies without brown sugar
Prep Time10 minutesmins
Cook Time8 minutesmins
Course: Snack
Cuisine: American
Keyword: cookies
Servings: 10
Author: Kitchenous.com
Ingredients
¾cuppeanut butter
1egg
¾cupcaster sugar
1tspvanilla sugar
1tspbaking soda
pinchsalt
Instructions
Preheat the oven to 350°F and line a baking tray with parchment paper or silicone mat.
Whisk together the egg, caster sugar and vanilla sugar. Make sure your egg is at room temperature.
Pour the beaten egg into a bowl with peanut butter, add baking soda and a pinch of salt, and whisk together until well-combined and uniform.
Scoop out the batter with a spoon and roll into 8 small balls.
Transfer balls onto a baking tray and press lightly with the back of a fork to create a criss-cross pattern. Make around 10-12 cookies.
Let them bake in a preheated oven for 8-10 minutes.
When baked, leave them in a tray for 3-4 minutes, then place onto a wire rack to cool completely.
Serve and enjoy!
Video
FAQs
Can I not use brown sugar in cookies?
Yes, you can make cookies without brown sugar, but they may have a different texture and flavor. Brown sugar contributes moisture, caramel-like flavor, and softness to cookies, so omitting it might result in cookies that are drier and less chewy.
Does white sugar or brown sugar make cookies softer?
Brown sugar tends to make cookies softer due to its higher moisture content and the presence of molasses. The molasses in brown sugar helps retain moisture in the cookies, resulting in a chewier and more tender texture compared to using only white sugar.
What happens if you forget to add brown sugar to cookies?
If you forget to add brown sugar to cookies, they may lack the characteristic flavor, moisture, and texture that brown sugar provides. The cookies could end up with a different taste and possibly a drier or less chewy consistency, depending on the recipe.
