S U G A R

There are many types of sugar, all of which add their own distinctive character to the recipe.

REFINED SUGARS:-

Granulated Sugar - has large granules and can be used in rubbed-in mixtures or to make a crunchy cookie topping.

Caster/Superfine Sugar - the most frequently used sugar in most baking recipes. It has fine grain so is ideal for creaming with butter. Also used for melted mixtures, meringue toppings & sprinkling over freshly baked cookies.

Icing/Confectioner's Sugar - Fine, powdery sugar, usually used to make smooth icings & fillings and for dusting cookies/cakes. It may also be added to some piped mixtures.

Soft Brown Sugar - Refined white sugar that has been tossed in molasses or syrup to colour & flavour it. The darker the colour, the more intense the flavour. It makes moister cookies than white sugar, so, NEVER subtitute one for other.

UNREFINED SUGARS:-

Golden caster/superfine sugar & granulated sugar - are pale gold & are used in the same way as their white counterparts.

Demerara/Raw Sugar - Rich golden sugar, has a slight toffee flavour. The grains are large so it is only used in cookie doughs if a crunchy texture is required. It is good sprinkling over cookies before they are baked.

Muscovado/Molasses Sugar - Fine-textured, moist soft brown sugar may have a treacly flavour.

STORING SUGAR:

Sugar should always be stored in an airtight container. If white sugar form clumps, break it up with your fingers. If brown sugar dries out and hardens, warm it in the microwave (low) for about 1 minute.

source: The Big Book of COOKIES