Hi DB, brown sugar is just slightly (about 3%) less sweet than white sugar. We've found that cookies made with white sugar tend to spread more and end up slightly more crisp. Brown sugar holds its moisture better, so the cookies will be softer and tend to rise a bit more if your cookie recipe has baking soda in it. If those are qualities you like in your cookies, feel free to make the swap and also use slightly less sugar overall than the recipe calls for, using the guidelines provided in this article here. Happy baking! Kye@KAF

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