Can you replace granulated sugar with fine in baking cookies?

While you can replace granulated sugar in cookies with fine sugar, granulated sugar is the recommended and better choice for baking.

Reasons to use granulated sugar for cookies:

* Cookie consistency: Granulated sugar dissolves slower during the creaming process, which helps to create a thicker, chewier cookie with an airy texture. Using fine sugar could result in a flatter cookie with a crispier texture.

* Flavor profile: Granulated sugar adds a pleasant sweetness and subtle crunch to cookies. Fine sugar, on the other hand, can make the cookies excessively sweet and might not provide the desired texture or flavor balance.

* Moisture balance: Granulated sugar absorbs more moisture than fine sugar, which helps to keep cookies moist. Using fine sugar might result in drier cookies.

If you do choose to substitute granulated sugar with fine sugar:

- Use less fine sugar: Start with about 25-50% less fine sugar than the recipe calls for granulated sugar. Taste the dough and gradually add more fine sugar if needed, keeping in mind that fine sugar is sweeter than granulated sugar.

- Adjust baking time: Since granulated sugar helps in browning cookies, you might need to adjust the baking time when using fine sugar. Start by reducing the baking time by a few minutes and monitor the cookies closely.

It is always best to follow the recipe's instructions for the best results, but these tips should help you successfully replace granulated sugar with fine sugar in cookies if necessary.