Take the 2-minute tour ×  I'm making sugar cookies and I have
ran out of granulated sugar. I only have confectioner's sugar
and dark brown sugar left.  Can I substitute one of these for
white granulated sugar? Which would be the better substitute?
share|improve this question Well, you shouldn't substitute
either into your existing recipe without changes; both would
likely break the recipe. But recipes for brown sugar cookies are
readily available (for example, by searching Google). – 
derobert Apr 2 '12 at 21:51 add comment  2 Answers  up vote 6
down vote accepted  I've done this before, and you won't get
exactly the same cookie as you got before.  Confectioner's sugar
is a total bomb. Don't bother.  Dark brown sugar makes darker
cookies, with a chewier texture, which keeps longer.  This isn't
always a bad thing. Several of my cookie recipes I thought were
a bit dry were saved by DBS. It added a nice depth to the
flavor, as well.  share|improve this answer Is this advice for
cookies in general, or for specif