Why do you put white sugar in cookies?

* Sweetness: The primary reason is its sweetness, which provides the desired flavor profile.

* Texture: Granulated white sugar contributes to the chewy texture of cookies. It helps create air pockets during baking, which results in a light and chewy texture.

* Moisture retention: Sugar helps retain moisture in cookies, contributing to their soft and pliable texture.

* Browning: White sugar caramelizes during baking, giving cookies a golden-brown color and enhancing their flavor.

* Stability: Sugar helps stabilize the cookie dough, preventing it from spreading too much during baking and ensuring a more consistent shape.

Of course, you can always substitute white sugar with other sweeteners, like brown sugar, honey, or maple syrup. Each will provide different flavor profiles and textures, allowing you to experiment and find your favorites!