What is the difference between powdered sugar and regular sugar when it...

kernel_kate

I recently tried a cookie recipe purely to see what the end product would be. Compared to the cookie recipes I was used to, it was really odd. There were no eggs at all, and instead of regular sugar, I had to use powdered sugar. The cookie came out fine, if a little dry. But I was hoping someone here could give me any reason why. I'll list the recipe down below. 1 3/4 cups of AP flour 3/4 cup of powdered sugar 1/4 cup of unsweetened cocoa powder...

Originally asked by AlecMac on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

I make shortbread often, and that's a recipe for a sort of chocolate shortbread, or as @GdD said, "shortbread adjacent." No eggs, lots of butter, and often, but not always, powdered sugar. Sally McKenney of Sally's Baking Addiction writes in her shortbread cookies recipe : I go back and forth between confectioners’ sugar or granulated sugar in shortbread recipes. Confectioners’ sugar keeps the cookies light and tender, but you often need more of it to get the same amount of sweetness. (And then, an adjustment to butter or flour is ideal.) I’ve been using granulated sugar in these shortbread wedge cookies, and I replace some flour with cornstarch, which helps give us that light texture...

Full answer by Kimberly Stebbins: https://cooking.stackexchange.com/a/128777 (CC BY-SA 4.0).

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