The texture of the sugar sure does make a difference, Riya. The crystalline structure of granulated sugar is key to creating the little air pockets in the butter that make the final mixture so light and fluffy. If you use something more coarse, like turbinado sugar, the structure will be less fluffy because there are less granules to create the small air pockets. Similarly, if you use confectioner's sugar (which has a super fine texture,) you also won't get the same kind of volume expansion or fluff you'd see with granulated sugar. For best results, use the kind of sugar that's called for in the recipe, which will usually be granulated white sugar if the recipe calls for creaming butter and sugar together. We hope this helps and happy baking! Kye@KAF

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