Hi Catherine. Depending on the type of cookie you were making, the super fine sugar could have played a part in changing the texture or structure of your bake. If you were using volume measurements (cups, tablespoons, etc.) to measure your sugar, that difference in granule size could have changed the amount of sugar that was actually contained in those cups, thereby changing the amount that was actually used in the recipe (compared to if a regular granulated sugar was used). It's hard to determine the culprit without a bit more information about how your cookies turned out so please do reach out (either by email or phone) with a bit more information if possible and we would be more than happy to help troubleshoot. 

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