Granulated Sugar - Derived from the juice of sugar cane and sugar beets then processed. Excellent for baking.
Colored Sugars - Perfect for decorating cookies and breads. To make, place a desired amount of sugar in a resealable bag. Add a drop of paste or 2 drops of liquid color. Seal, shake and knead until evenly distributed.
Vanilla Sugar - Add 1 vanilla bean to 1 cup of granulated sugar in an airtight container for about 1 week and stir occasionally.
Powdered/Confectioners' Sugar - Pulverized to the consistency of talc. Similar in taste to granulated sugar.
Dark Brown Sugar - Semi-refined white sugar with molasses. Dark brown sugar has more molasses than light. It has a subtle caramel flavor, good for all-purpose baking. 
Light Brown Sugar - Semi-refined white sugar with molasses. Light brown sugar has less molasses than dark. It has a subtle caramel flavor, good for all-purpose baking.
These are just the basic sugars that are used most in cooking & baking. There are many more out there!* Combine brown and white sugar to make cookies chewier. Using granulated by itself will make the cookies crisper.
* Brown sugar must be packed when measured.
* Store sugar in an airtight container in a cool, dry place. For added measure, you can store in a plastic bag in an airtight container. If stored properly, sugar can keep for several years.
* If brown sugar gets clumped up, you can soften it by adding a slice of bread or an apple wedge to the container and let it sit for 1-2 days. If you need it softened quickly, microwave on high for 30 seconds.
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