Brown sugar is granulated sugar with the addition of molasses that gives it color and a softer texture. It comes in light and dark varieties, with the dark providing a deeper molasses flavor.
Using brown sugar in a cookie recipe typically produces a chewier cookie. Also, because molasses is acidic, the sugar reacts with baking soda for a puffier end product.
>> When a recipe calls for “packed” brown sugar, press it firmly into a dry measuring cup. Packing removes any air pockets and ensures accuracy.
>> For storage, a glass jar is best, or a plastic bag in a sealable container. Either way the sugar will stay soft and will keep indefinitely.
>> If your sugar does get hard, microwave it in 30-second increments until it softens, or use a clean coffee grinder to break it up.