Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies? I'm making sugar cookies and I have ran out of granulated sugar. I only have confectioner's sugar and dark brown sugar left.

Can I substitute one of these for white granulated sugar? Which would be the better substitute?
I've done this before, and you won't get exactly the same cookie as you got before.

Confectioner's sugar is a total bomb. Don't bother.

Dark brown sugar makes darker cookies, with a chewier texture, which keeps longer.

This isn't always a bad thing. Several of my cookie recipes I thought were a bit dry were saved by DBS. It added a nice depth to the flavor, as well.