Does using powdered sugar instead of granulated sugar make cookie dough drier?
I was baking cookies last week using granulated sugar (white and brown) and they were great.
The recipe says to put all 3 sugars into the molten butter and to stir for a while. Yesterday I thought it would be easier to grind the sugars into powdered sugar and add it that way.
The cookies this time are drier and taste less like vanilla than before. Could that have something to do with the powdered sugar?
I hope the question is on point enough. Sorry for the metric units.
250 g flour
2 g baking powder
0,33 tsp. salt
170 g butter, melted
110 g brown sugar
50 g white sugar
1 pck. vanilla sugar
1 pck. vanilla pudding powder
1 egg
1 egg yolk
200 g chocolate chips
Best Answer
This answer touches on the problem:
Superfine sugar will dissolve too quickly and won't allow enough air to be incorporated.
Powdered or superfine sugar will still give you the same sweetness property as the granulated sugar. However, the step of creaming butter and (granulated) sugar is not just for mixing. It also incorporates some air into the fat; a well-creamed mixture will look "fluffy" and paler in color.
In creaming the butter and sugar together, you are using the sugar to aerate the butter and fill it with bubbles that can capture the gasses released by your leavener. The more fine bubbles you have in your network, the lighter in texture your cakes will be and the finer the crumb. This is true for your muffins as well, while it makes your cookies light and crisp instead of hard and dense. (King Arthur Flour blog)
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What happens if you use powdered sugar instead of granulated sugar for cookies?
Cookies made with powdered sugar won't bake up as crisp. Also worth mentioning: If you're out of powdered sugar, but have granulated sugar on hand, whiz 1 cup granulated sugar and 1 tablespoon cornstarch in a food processor for each cup of powdered sugar you need.What happens when you use powdered sugar in cookies?
The powdered sugar in the recipe helps absorb moisture from other ingredients, giving the cookies a unique bumpy looking appearance and an extra tender and chewy texture.What happens if I use powdered sugar instead of regular sugar?
"This means, cup for cup, there would be more sugar in a cup of powdered sugar than in a cup of regular sugar." In addition to inconsistent measurements, regular sugar won't dissolve and mix as well into recipes like frosting and icing. You'll end up with a grainy, unappealing texture.How does powdered sugar affect baking?
Powdered sugar can be used for several purposes in baked goods: Sweetener: provides a sweet flavor. Tenderizer: interferes with gluten formation, protein coagulation and starch gelatinization. Shelf life improvement: reduces the amount of water available for microbial deterioration.The BEST Way to Roll Out Cookie Dough
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