4

Some Spritz cookie recipes call for powdered sugar vs granulated sugar, and some recipes use egg yolk only vs whole egg. Without trying every recipe, what differences might result from these differences?

Improve this question

1 Answer 1

Reset to default
2

Powdered sugar would produce a smoother textured dough than granulated sugar, I think, as it would more easily be incorporated with the other ingredients than the larger grained, sandy texture created by granulated sugar.

Egg yolk only would have a higher fat content than whole egg, and the lack of egg white might produce more rich taste, but likely more tender cookies than those with the egg white, as protein in the egg white would hold crumbs together better.

Improve this answer
1
  • 1
    Additionally, you'll generally beat in more air creaming butter with granulated than with powdered.
    – jscs
    Commented Dec 29, 2017 at 20:59

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.