The amount of sugar powder can affect the ductility of cookies. If only white granulated sugar is used to make cookies, the pattern of cookies will not be obvious, because the dough has ductility. There will also be problems with the taste of only white granulated sugar. You will eat particles when eating. Only the combination of white granulated sugar and powdered sugar can make cookies delicious.
When making cookies, you can't arbitrarily adjust the ratio of powdered sugar to white granulated sugar, because the dough has a certain ductility, and powdered sugar can just be improved, otherwise the cookies you make have no patterns, or the patterns are very light. Cookies made with only white granulated sugar will also have a granular taste.
Of course, you can't use only powdered sugar without white granulated sugar. White granulated sugar plays a crisp role in cookies. If only powdered sugar is used, cookies will only be crisp and not crisp. Therefore, only the combination of white granulated sugar and powdered sugar can make good cookies.
The malleability of cookies lies in the thickness of sugar particles. The finer the sugar particles, the lower the ductility of dough and make patterned cookies. The thicker the sugar particles are, the opposite is true. Therefore, the thickness of sugar determines the quality of cookies.