Can Baker’s Sugar Be Substituted for Granulated Sugar?

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated May 2, 2019
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Q: Is baker’s sugar interchangeable with granulated sugar? Also, can you taste the difference between baker’s sugar and granulated in, say, a cookie recipe?

Sent by Nicole

Editor: Baker’s sugar is a finely-ground type of sugar synonymous with “superfine sugar.” Bakers use it because it dissolves and incorporates more easily into recipes. Baker’s sugar definitely tastes the same as granulated sugar, but I’m not 100% sure if the two can be used interchangeably. This post gives some insight:

• Is Superfine Sugar Really Necessary?

Readers, do any of you have advice on this?

Next question?

Related: Weight Conversions for Flour, Sugar, and Other Common Baking Ingredients

(Image: Anjali Prasertong )

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