In case you’re on the lookout for a finer texture and additional lightness in your cookies, think about swapping in superfine sugar for granulated. The smaller crystals of superfine sugar, also called caster sugar, lure extra air when the sugar and butter are overwhelmed collectively throughout creaming, Rose Levy Beranbaum says in “The Cookie Bible.” The finer sugar additionally means the dough is much less prone to crack throughout baking. For cookies rolled in sugar earlier than baking, superfine offers a fragile, even coating. In case you can’t discover it on cabinets or don’t need to purchase it, simply course of granulated sugar within the meals processor till it’s extra finely floor (should you go too far, you’ll find yourself with one thing extra like confectioners’ sugar). And should you’re substituting superfine for granulated, make sure you’re doing so by weight, not quantity.
