> wrote in message
...
> Could I substitute regular granulated sugar for baker's sugar in a
> cookie recipe?

Generally yes, it is just a smaller grain and designed to dissolve quicker
than regular sugar. A little more mixing may be required.

Dimitri


Baker's Sugar is the first professional-grade pure cane sugar made
especially for home bakers. Yet, it measures the same as regular sugar.


A special refining process produces the finest granulation of sugar
available. Only 3% of C&H Sugar becomes Baker's Sugar.

Finer crystals provide more surface area to catch more air and moisture.

The ultrafine, consistently sized granules of Baker's Sugar means:

It blends smoother and melts faster with no gritty texture, so it's
especially good for fillings, frostings, and glazes.

It retains more moisture. Cakes are fluffier with a lighter texture and
cookies are moister with fewer cracks.

It dissolves easier. Meringues turn out lighter and more delicate.

It bakes more evenly without those annoying soft spots and lumps.

Best of all, professional bakers prefer the rich, delicious sweetness of
pure cane sugar.


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