In Baking, Why Do We Add Sugar to the Wet Ingredients?

In Baking, Why Do We Add Sugar to the Wet Ingredients?

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Kelli Foster
May 7, 2015
(Image credit: Apartment Therapy)

Q: Why does sugar go in with the wet ingredients when making quick breads or cookies?

Sent by Kacy

Editor: Since sugar usually dissolves in the batter or dough, it gets added to the wet ingredients instead of dry.

Readers, do you have any ideas on why we do this?

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