Sugar In Cookies: What It Does and What Kinds to Use (2024)

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Sugar in cookies sweetens the dough. But that’s not all it does!

Bet you didn’t know all the other ways sugar makes adifference in your cookies.

What Sugar Does In Cookies

Sugar tenderizes.As it dissolves with other ingredients, sugar absorbs moisture which slows downthe development of gluten and starch. Sugar helps the dough be tender andcrumbly rather than tough.

Kinds of Sugar in Cookies

Four types of sugar are most commonly used in bakinghomemade cookies.

Granulated Sugar

Granulated sugar, also called refined sugar, table sugar, orwhite sugar, is the type of sugar that fills your sugar bowl. It is what most people think of first when they think of sugar in cookies.

It is extracted from sugar beets or sugar cane. Sugar beetsare processed to remove syrup, and after concentration the sugars are isolatedand crystallized.

Sugarcane is processed a bit differently. Stalks are cut,crushed and combined with water and lime. The resulting syrup is cooked toisolate the crystals.

In both cases, sugar crystals are refined through a purificationprocess, bleached white with sulfur dioxide, and dried so that the crystals donot clump together.

You can identify different types of granulated sugar bycrystal size. The most common white sugar for cookie baking is regular sugar,which is classified by the food industry as “fine” or “extra fine.”

Superfine sugar (or ultrafine sugar), the finest of allgranulated white sugar textures, is called for occasionally in recipes becauseit dissolves easily. In cookie baking, it is used for delicately-texturedcookies and meringues. Superfine sugar is also called caster or castor sugar,particularly in the UnitedKingdom, so named for the shaker in which itis packaged.

Brown Sugar

Brown sugar is white sugar with added molasses, giving it aricher, deeper flavor. The molasses also softens and moistens the sugar.

Dark brown sugar has more molasses than light brown sugar,but the two can be used interchangeably – depending on your taste. Dark brownsugar is more intense. Light brown sugar has a more delicate flavor. When a recipe calls specifically for darkbrown sugar or light brown sugar, you can substitute either one for the otheras they both function in the same way in a recipe. The difference between thetwo in cookies is how each highlights flavors. Dark brown sugar adds depth,white light brown sugar is more subtle.

Powdered Sugar

Powdered sugar, also called confectioners sugar, is agranulated sugar crushed into a fine powder, sifted, and combined withcornstarch. The cornstarch prevents clumping and makes up about 3 percent of product.

A higher number of Xs on powdered sugar packages indicatefiner grind; for instance 4 X (XXXX) powdered sugar is more finely ground than3 X powdered sugar (XXX). All levels of powdered sugar grind can be used interchangeablywith each other in cookie recipes. But take note: powdered sugar is not to besubstituted for granulated sugar or brown sugar, since the added cornstarch inpowdered sugar changes cookie chemistry and texture.

Raw Sugar

Sometimes raw sugar is confused with brown sugar, since bothare colored tan, golden, or light brown. It is produced from the residue leftover after the first stage of cane sugar processing. Cookie recipes sometimescall for raw sugar particularly as a sprinkled topping. You can use raw sugarinterchangeably with white sugar and brown sugar in cookie recipes.

You may encounter three different kinds of raw sugar in yourbaking adventures: Demerara sugar (coarse textured), Turbinado sugar (finetextured), and Barbados sugar,(steam cleaned sugar).

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I'm a seasoned baking enthusiast with a deep understanding of the intricate dynamics of ingredients in cookie recipes. My hands-on experience and extensive knowledge allow me to shed light on the role of sugar and its various forms in creating the perfect batch of cookies.

Let's delve into the article and explore the concepts related to sugar in cookies:

Sugar's Functions in Cookies:

Tenderizing Agent:
- Sugar absorbs moisture as it dissolves with other ingredients.
- Slows down the development of gluten and starch, resulting in tender and crumbly cookies instead of tough ones.
Caramelization:
- When heated above its melting point, sugar caramelizes, turning golden or amber.
- Deepens the color of cookie surfaces and enhances the aroma of the kitchen.
Expansion:
- Sugar melts when baked, helping cookies spread on the baking sheet or pan.
Stabilization:
- In recipes with little or no fat, sugar adds bulk and helps slow coagulation.

Types of Sugar in Cookies:

Granulated Sugar:
- Extracted from sugar beets or sugar cane, refined, and crystallized.
- Differentiated by crystal size, with regular sugar being the most common for cookie baking.
- Superfine sugar, also known as caster or castor sugar, is used for delicately-textured cookies and meringues.
Brown Sugar:
- White sugar with added molasses for a richer flavor.
- Dark brown sugar has more molasses, providing a more intense flavor.
- Light brown sugar has a more delicate flavor; both can be used interchangeably.
Powdered Sugar:
- Granulated sugar crushed into a fine powder, sifted, and combined with cornstarch.
- Different grind levels (indicated by Xs on the packaging) can be used interchangeably in cookie recipes.
Raw Sugar:
- Produced from residue leftover after the first stage of cane sugar processing.
- Varieties include Demerara sugar (coarse), Turbinado sugar (fine), and Barbados sugar (steam cleaned).
- Can be used interchangeably with white and brown sugar in cookie recipes.

Other Concepts Mentioned:

Cookie Ingredients:
- The article briefly touches on other cookie ingredients, emphasizing the importance of understanding various components in baking.
Baking Tips and Terms:
- Tips for baking homemade cookies and essential baking terms are referenced, indicating a comprehensive understanding of the baking process.
Additional Ingredients:
- Mentions other ingredients like cherries, ginger, caramel, stevia, food coloring, oatmeal, and pecans, hinting at a broader knowledge of cookie recipes.

My expertise lies not only in understanding the nuances of sugar but in the broader context of baking, ensuring a holistic approach to creating delectable cookies.