So I really wanted cookies yesterday but realized my brown sugar jar was empty. Typical, right? Life’s tough without that molasses kick. But I figured, how hard can it be to make decent cookies without it? Let’s roll with regular white sugar and see what happens.
The Panic Phase
First, I grabbed my sad-looking pantry staples:
- All-purpose flour
- White sugar (obviously)
- Salt and baking soda
- Butter that spent too long on the counter
- Vanilla extract that smells suspicious
- Two slightly sus eggs
Mixed the butter and sugar like my life depended on it. Whipped it so hard my forearm cramped up. Should’ve gone to the gym instead of baking, honestly.
The Experimental Part
Tossed in the eggs one by one while muttering “don’t curdle you little shits.” Then poured in that sketchy vanilla. Smelled like regret but I powered through. Mixed the dry stuff separately – flour, salt, baking soda – and dumped it all in one go. Flour explosion everywhere. Looked like a cocaine lab in my kitchen.
Key adjustment: Added an extra tablespoon of water since white sugar doesn’t melt like brown. Science or desperation? You decide.
Bake-ocalypse
Scooped weird lumpy dough balls onto a baking sheet. They looked pale and sad, like tiny snowballs of disappointment. Stuck them in a 350°F oven and prayed. Smelled kinda promising after 10 minutes. Then disaster struck.
Some turned golden while others stayed white as printer paper. Rotated the tray like a frantic DJ spinning records. Total baking fail right there.
Final Tasting (Miracles Happen)
Surprise! They came out crispy at the edges but somehow stayed chewy inside. White sugar cookies are crunchier for sure – like eating caramelized sugar glass wrapped in butter. Flavor? Shockingly decent. Not that deep brown sugar vibe, but they vanished from the plate anyhow.
Conclusion? Brown sugar’s nice but not essential. My sad pantry staples saved snack time. Next experiment: chocolate chip cookies using raisins? Hell no.
