How does sugar influence the texture of cookies?

In the context of baking, sugar is a fundamental ingredient that significantly influences the final texture of cookies. Its primary impact on texture is determined by the size of the sugar granules, which dictates how the dough spreads and expands during the baking process.12

This influence occurs because sugar competes with the gluten of the flour for the limited water available in the dough. As the sugar slowly dissolves, it affects the consistency of the mixture, thereby controlling the cookie's structural development.12

Beyond its role in texture, sugar is essential for the overall composition of cookies, which are typically high in both shortening and sugar. Because cookies are baked to a very low moisture content—generally below 5 percent—the interaction between these ingredients helps achieve a characteristic crisp texture and ensures good storage stability. While some cookies are soft, others rely on these specific ratios to achieve a sturdy structure suitable for rolling and cutting.213