Coconut Sugar Cookies Recipe | Easy Sugar Cookie Recipe (2024)

FAQs

Can you replace sugar with coconut sugar? ›

How to Use Coconut Sugar in Recipes. In general, coconut sugar can replace white sugar using a 1:1 ratio in most recipes, says Roszkowski. However, she recommends grinding coconut sugar into smaller granules using a food processor or blender first.

You can easily swap coconut sugar and brown sugar in a 1:1 ratio. Though coconut sugar looks and tastes a lot like brown sugar, it doesn't hold as much moisture. This can affect the texture of certain baked goods, potentially making them slightly dryer or more dense than intended.

Coconut sugar looks like brown sugar and has a strong caramel taste. It's produced in the Philippines and elsewhere in South East Asia, and is made from the sap of the coconut palm tree. It is essentially the same as palm sugar and jaggery, which can be made from palm sap or sugar cane.

Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

It is also critical to understand that coconut sugar is still high in carbohydrates and contains calories, two things many people trying to lose weight may want to limit. So, 100 g of coconut sugar is still 100 g of carbohydrates, though only 75 g of these are sugars. It also contains about 375 calories.

However, even though coconut sugar contains some nutrients, you would get a lot more nutrients from eating whole foods. Coconut sugar is very high in calories, just like regular sugar, and you'd have to eat a ridiculous amount of it to satisfy your needs for the above nutrients.

Use coconut sugar 1:1 in any way you would regular sugar, including in tea or coffee or baking and cooking.

It is possible to use coconut sugar as a substitute for white sugar, and in some recipes, you can follow a 1:1 ratio, Not Enough Cinnamon shares. But you'll want to be careful when using it in certain baked goods, as it doesn't always produce satisfactory results.

For basic baked goods like sugar cookies or pound cake, using maple syrup or honey instead of sugar lends the finished product a little extra flavor. You'll need a little less of these sweeteners for your recipe—just ¾ cup of maple syrup or honey replaces a full cup of granulated sugar.

Which is healthier coconut sugar or honey? ›

If you're looking to keep it low on the glycemic index, honey is slightly higher than coconut sugar (58 vs. 54, respectively)—so it might not be your best bet.

Using coconut sugar as a substitute for brown sugar can lead to baked goods that are drier or crispier than intended. You can use coconut sugar as a 1:1 substitute for brown sugar, but don't expect quite the same result. If you're sensing a lack of moisture, add a little extra fat in the form of butter or oil.

The powdered sugar in the recipe helps absorb moisture from other ingredients, giving the cookies a unique bumpy looking appearance and an extra tender and chewy texture.

Baking soda also serves another important purpose when it comes to cookies: It encourages spreading by raising the mixture's pH, which slows protein coagulation. This gives the dough more time to set before the eggs set, which results in a more evenly baked cookie.

1. Cookies. Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.

Outside of pure stevia, I recommend using either raw honey or pure maple syrup. These sugars are not processed and they contain trace amounts of vitamins and minerals. At the end of the day, it is important to understand what sugar is doing to your body.

Coconut sugar overpowers lighter flavors and colors

According to the Martha Stewart site, coconut sugar has a more caramelly flavor than white, so it may overpower light, fruity, or floral flavors. Although it is sweet, it tastes more like molasses or maple syrup than neutral white sugar, Bake It With Love shares.