Why Swap White Sugar for Turbinado in Butter Cookies
Elevate your butter cookies with a simple swap - Batey turbinado sugar, offers a depth of flavor and texture that white sugar can't match.
Texture and Caramelization
Crunchy Delight
The larger crystals of turbinado sugar create a pleasing crunch and textural contrast in your cookies.
Caramelized Appeal
As the sugar melts and caramelizes during baking, it adds a touch of sweetness and a subtle, golden-brown color to your cookies.
Richer Flavor
Flavorful Depth
The molasses in turbinado sugar adds a depth of flavor that can't be achieved with refined white sugar.
Caramel Notes
Turbinado sugar brings out subtle caramel notes, enhan
How to Substitute Turbinado for White Sugar
1
Start With Less
Begin by substituting turbinado sugar for white sugar at a 1:1 ratio.
2
Adjust for Sweetness
Because turbinado sugar is slightly sweeter, you may need to reduce the amount by 10-15% depending on your recipe.
3
Taste Test
After baking, taste your cookies and adjust the amount of turbinado sugar in your next batch if necessary.
Baking Tips for Turbinado Sugar Cookies
1
Consistent Texture
When using turbinado sugar, make sure to evenly mix it with the butter and other wet ingredients, to ensure a consistent texture in your cookies.
2
Chill the Dough
Chilled dough helps to prevent the cookies from spreading too much.
3
Enjoy the Texture
Be prepared for a slightly crispier texture due to the larger crystals of turbinado sugar.
Try This Batey Turbinado Sugar Butter Cookie Recipe
1
Ingredients
1 cup (2 sticks) unsalted butter, softened, 1 cup Batey turbinado sugar, 2 large eggs, 2 teaspoons vanilla extract, 2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
2
Instructions
Preheat oven to 375 degrees F. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined. Chill dough for at least 30 minutes. Roll out dough on a lightly floured surface to 1/4 inch thickness. Use cookie cutters to cut out shapes and place on ungreased baking sheets. Bake for 8-10 minutes, or until golden brown. Let cool completely on baking sheets before serving.
