Sanding sugar

Can I substitute granulated sugar for sanding sugar? It's supposed to be sprinkled on my cookies on top of an egg wash.

  • Posted by: Sue A.
  • December 9, 2012
  • 36724 views
  • 11 Comments

7 Comments

Review our Code of Conduct
Don't send me emails about new comments
Greenstuff
Greenstuff December 9, 2012

Yes, you can. It'll just be slightly different, but perfectly fine.

Review our Code of Conduct
Don't send me emails about new comments
Sue A.
Sue A. December 10, 2012

Thank you - worked fine.

Kukla
Kukla December 9, 2012

Turbinado or Maple sugar will work very well, but if you don’t have either of them, just use granulated sugar.

Review our Code of Conduct
Don't send me emails about new comments
Sue A.
Sue A. December 10, 2012

Snow storm here - used what I had and it worked - thank you.

Diana B
Diana B December 9, 2012

You can also put your granulated sugar in a coffee or spice grinder and give it a whirl - it will come out much finer and be like the sanding sugar your recipe calls for.

Review our Code of Conduct
Don't send me emails about new comments
Sue A.
Sue A. December 10, 2012

I was under the impression that sanding sugar is coarser than granulated - maybe I'm wrong...

cookbookchick
cookbookchick December 10, 2012

My sanding sugar is indeed coarser than regular granulated sugar.

Review our Code of Conduct
Don't send me emails about new comments
boulangere
boulangere December 10, 2012

Sanding sugar is also known as AA (double-A) sugar, so classified for the large size of its crystal. Because of that large size, it's perfect as a decorating sugar on cookies and scones for example. I also like to use it for the burned crust on top of crème brûlée because it fires up with a deeper crunch than a smaller-crystal sugar.

Review our Code of Conduct
Don't send me emails about new comments
Diana B
Diana B December 10, 2012

Sorry, I thought it was the superfine sugar used for sanding candied citrus peel, for example. I apologize for any confusion I introduced into the conversation!

Review our Code of Conduct
Don't send me emails about new comments
boulangere
boulangere December 10, 2012

I candied some orange peel the other day, and didn't have any superfine sugar, so used the plain-old-plain-old variety. It never crossed my (too-focused) mind to reach for the coffee grinder. Thanks for the reminder ;0)

cookbookchick
cookbookchick December 10, 2012

No need to apologize! We all learn from these posts, especially when someone knowledgeable like boulangere weighs in!

Review our Code of Conduct
Don't send me emails about new comments
Showing 7 out of 7 Comments Back to top
Recommended by Food52