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

Kelli Foster
Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
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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?

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Filed in:
Baking
Dessert
Cooking Methods