Sweeteners Facts

Add sweetness, browning and affect the texture of cookies.
Brown Sugar 黃砂糖
Mixture of granulated white sugar and molasses. Brown sugar add moistness, flavor and color to cookies. Light brown and dark brown sugar can be used interchangeably.
Corn Syrup 玉米糖漿
Add moisture and make cookie look brown more quickly. Thick liquid form of sugar comes in light and dark varieties. Dark syrup are richer, brown-sugary flavor.
Granulated White Sugar 白砂糖／粗砂糖
Add sweetness, tenderness, moisture, browning and contributes to spreading. Cookies with more sugar than flour would be more tender and crisp.
Honey
Attracts moisture from air, so cookies and bars will be soft after baking and get softer during storage.
Molasses 黑蔗糖漿／糖蜜／甘蔗糖蜜
Thick and sweet by-product of making granulated white sugar. Light and dark molasses can be used interchangeably. Black-strap has strong, bitter flavor and not for baking.
Powdered Sugar (Confectioners' Sugar) 糖粉
Finely ground granulated white sugar with little cornstarch added to prevent clumping. Used in frosting and glazes, also in cookies and bars. It will produces fine, compact-texture and tender cookies.