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

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.

  • Ingredient Substitutions in a Cake Recipe

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