Final answer:
Fine granulated sugar (sucrose) is most often used for making cake batters and cookie doughs because of its ability to dissolve easily and provide the desired sweetness and texture.
Step-by-step explanation:
The sugar most often used to make cake batters and cookie doughs is a. Fine granulated sugar. This is because fine granulated sugar, commonly referred to as table sugar or sucrose, is able to dissolve easily within the batter or dough, providing the desired sweetness and texture. Sucrose is a disaccharide composed of glucose and fructose, and it is the most common sugar used in baking.
Extracted from sugar cane or sugar beets, sucrose is widely available and is the standard sugar type for most recipes for its ability to cream well with butter and other ingredients, aiding in the aeration and structure of cakes and cookies.