Can you use raw sugar in a cookie instead of caster sugar?

You can use raw sugar in a cookie recipe instead of caster sugar, but it will affect the outcome. Here's what you need to know:

Differences:

* Texture: Raw sugar has larger crystals than caster sugar, which will result in a chewier cookie.

* Flavor: Raw sugar has a more molasses-like flavor, which can add a unique depth to the cookie.

* Moisture: Raw sugar absorbs moisture more readily, which can make your cookies slightly softer and possibly more prone to spreading.

Tips for using raw sugar in cookies:

* Grind it: For a finer texture, grind the raw sugar in a food processor or blender before using.

* Reduce the amount: Since raw sugar is less sweet than caster sugar, you may need to reduce the amount slightly. Start with 1/4 cup less for every cup of caster sugar.

* Adjust baking time: The cookies may take slightly longer to bake due to the increased moisture from the raw sugar.

* Experiment: Don't be afraid to experiment! Taste test as you go and adjust the recipe as needed.

Overall:

Using raw sugar in cookies can be a fun way to add a unique flavor and texture. Just keep in mind that it will change the outcome of the recipe, so adjust accordingly.