Can you substitute confectioners sugar for granulated in cookies?

While confectioners' sugar (also known as powdered sugar) can technically be substituted for granulated sugar in cookies, the results may not be ideal. Here's why:

Composition: Confectioners' sugar is made from granulated sugar that has been finely ground and mixed with a small amount of cornstarch to prevent caking. This difference in texture can affect the consistency of the cookie dough and the final baked texture.

Solubility: Confectioners' sugar dissolves more quickly than granulated sugar due to its finer texture. This can lead to a cookie dough that is runnier and more difficult to handle. Additionally, the cookies may spread more during baking, resulting in thinner and crispier cookies.

Structure: Granulated sugar provides structure and texture to cookies by creating air pockets during creaming with butter. Confectioners' sugar, due to its finer texture and lack of graininess, may not provide the same level of structure, resulting in cookies that are denser and less chewy.

Flavor: Confectioners' sugar has a slightly sweeter taste compared to granulated sugar because of its smaller particle size. This difference in sweetness may alter the overall flavor balance of the cookies.

Overall, while you can substitute confectioners' sugar for granulated sugar in cookies, it's not recommended as the results may not be as desired. If you do choose to make this substitution, you may need to adjust the recipe slightly, such as reducing the amount of liquid or chilling the dough before baking, to achieve the best possible results.