Can you substitute light brown sugar for dark? Yes, absolutely. The recipe won’t explode, and your dentist won’t know the difference. Don’t let a sugar identity crisis ruin your Tuesday night baking therapy session.
If you want a deep, robust flavor that screams “I’m a serious baker,” go get the dark stuff. If you just want a cookie that tastes good and you’re already wearing pajamas? The light brown sugar is your hero.
The real crime is not baking at all because you’re afraid of a minor ingredient swap. So grab that bag, measure it out, and move on with your life. Your future self, covered in flour, will thank you for being flexible. After all, we’re not making rocket science. We’re making sugar, fat, and happiness.
