A.K.A

powdered sugar; icing sugar; 10X

What is it?

Confectioners’ sugar is pulverized granulated sugar that’s been milled with a bit of cornstarch (about 3% to 4%). Since confectioners’ sugar is so fine, it dissolves readily in any liquid or fat, hot or cold, so it’s often used to sweeten uncooked foods without making them grainy. Its powdered texture also works beautifully to dust on desserts.

Don’t have it?

You can substitute 1/2 cup plus 1 Tbs. granulated sugar per 1 cup confectioner’s sugar in a pinch, but the texture of the cake, cookie, or icing may suffer.

How to choose:

While shopping for sugar, keep in mind that the sugar industry has not standardized its labels, so stay alert to inconsistencies between brands.

How to store:

Store in a sealed container in a cool, dry place away from strong odors, which its physical makeup makes it susceptible to picking up.

Recipes

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  Roasted Lemon Tart

  The roasted lemon adds intense color and mellow, smooth flavor to the lemon curd filling in this dessert.

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  Two-Ingredient Royal Icing

  Want to make your holiday cookies Fine Cooking coverworthy? Whip up this simple icing and follow this method: Using a #1 or #2 pastry bag tip or a plastic bag with…

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  Recipe

  Glazed Oatmeal Spice Bars

  Ginger and spice and everything nice, that’s what these cookies are made of. They’re best eaten the day they’re baked. But you can bake the bars and glaze them ahead…

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  Thumbprint Cookies

  If kids are nearby, get them to help make these cookies. They’ll love poking the balls of dough to make the pocket for the jam.

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  Gluten-Free Vanilla-Bean Cutout Cookies with Cream Cheese Glaze

  Thin, crisp, and melt-in-your mouth buttery, these scrumptious gluten-free cookies are every bit as delightful as their traditional counterparts. This dough keeps very well in the refrigerator or freezer, so…

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  Recipe

  Maple-Bacon Ginger Cookies

  Savory bacon and sweet maple syrup give a modern spin to classic ginger cookies. Just like the classics, these are crunchy on the outside and chewy on the inside. If…

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  Kourabiedes

  I used to make these Greek melt-in-your-mouth cookies with my father every holiday season. You can use regular toasted almonds as he did, but I love the sweeter, more delicate…

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  Tahini Chocolate Icebox Cake

  Nutty, slightly bitter tahini makes a good foil for chocolate wafers. You’ll be tempted to make the sesame brittle year-round; a package of this crunchy, sweet treat makes a great…

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  Recipe

  Deep-Dish Mascarpone Fig Pie with Ginger-Hazelnut Crust

  Purply-brown figs and toasted hazelnuts add earthy flavor to a rich mascarpone cream and a spicy gingersnap crust. You’ll need two large chilled bowls to make the mascarpone filling.

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  Recipe

  Blueberry Lavender Fool

  If you’ve never tried lavender in a dessert, here’s the perfect introduction. Lavender’s floral notes harmonize beautifully with sweet blueberries in this cool, creamy treat.