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

Kelli Foster
Kelli FosterCulinary Producer at The Kitchn
I'm a recipe developer, food writer, stylist, and video producer (and The Kitchn's Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I've authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.
published May 7, 2015
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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.

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

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Filed in:
Baking
Cooking Methods
Dessert