Why Sugar Type Really Matters
Most recipes don’t just say “sugar.” They specify icing sugar, brown sugar, or raw sugar. And there’s a reason.
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Some sugars give crunch.
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Others add chewiness.
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A few dissolve instantly for silky-smooth textures.
Choosing the wrong sugar can ruin your recipe. Let’s break down the main types of sugar and their unique roles.
The Major Sugar Types
1. Granulated Sugar
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The everyday sugar.
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Medium-size crystals that dissolve steadily.
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Ideal for cookies, cakes, and sweetening drinks.
👉 Fun fact: It’s the base sugar used to make icing sugar.
📖 Related: Butter Cookies Collection
2. Icing Sugar (Powdered Sugar)
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Ultra-fine, almost powdery.
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Dissolves instantly—no lumps.
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Best for icings, frostings, dusting pastries, and delicate cookies.
💡 Why it matters: Icing sugar creates that melt-in-your-mouth texture. That’s why every tin of Lowrey Butter Cookies uses icing sugar instead of granulated.
3. Brown Sugar
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Granulated sugar + molasses.
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Comes in light (mild, moist) and dark (deeper caramel flavor).
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Adds chewiness and moisture—perfect for chocolate chip cookies and sauces.
👉 Keyword fit: brown sugar vs white sugar → Nutritionally, they’re almost the same, but molasses adds flavor and a hint of minerals.
4. Raw Sugar
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Less processed, with larger golden crystals.
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Crunchy texture and slight molasses flavor.
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Works better as a topping (oatmeal, muffins, pies) than in baking doughs—because it doesn’t dissolve evenly.
👉 Common question: Is raw sugar healthier than white sugar? Answer: Not really. It’s less refined, but still sugar.
5. Caster Sugar
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A finer version of granulated sugar.
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Dissolves fast—great for meringues, cocktails, and light cakes.
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Preferred in recipes where smoothness is critical.
Why Lowrey Cookies Only Use Icing Sugar
At Lowrey, our goal is simple: create cookies that crumble delicately and melt on your tongue.
That’s only possible with icing sugar. Here’s why:
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No grit → fine texture blends perfectly into the dough.
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Tender crumb → results in light, crisp cookies that aren’t chewy or heavy.
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Consistency → sweetness is even, every bite.
👉 Using raw sugar or granulated would make our cookies grainy, hard, and less elegant. That’s why we never compromise.
📖 See the difference: Explore Lowrey Butter Cookies
FAQs About Sugar Types
Q1: What’s the difference between icing sugar and granulated sugar?
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Icing sugar = powdered, dissolves instantly.
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Granulated sugar = crystals, holds structure.
Q2: Can I substitute icing sugar with granulated sugar?
Not if texture matters. For recipes like Lowrey Butter Cookies, only icing sugar works.
Q3: Is brown sugar healthier than white sugar?
Nutritionally, not much. Brown sugar has molasses, but both are still sugar.
Q4: Why do some cookies taste grainy?
Usually because the sugar didn’t dissolve. That’s why icing sugar is used in gourmet cookies.
Q5: What’s raw sugar best for?
Sprinkling on top—oatmeal, muffins, pies. Not great for doughs because it doesn’t melt evenly.
Why Sugar Choices Matter for Every Baker
Think of sugar as more than sweetness—it’s a texture and flavor tool.
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Granulated → structure.
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Brown → chewiness and caramel flavor.
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Icing → smoothness and melt-in-your-mouth effect.
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Raw → crunch.
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Caster → quick dissolving for delicate recipes.
For Lowrey, the choice is clear: icing sugar. It’s the secret behind the cookies’ delicate crumb and luxurious mouthfeel.
Final Word
Sugar types aren’t interchangeable. Each brings something unique to the table.
✨ At Lowrey, we use only icing sugar in our cookies to ensure every bite is soft, crisp, and unforgettable.
👉 Taste the difference: Shop Lowrey Butter Cookies and experience why the right sugar matters.
