Yes, you can use cake flour in cookies! It will change the texture, but will still be delicious! It will change the texture, if the recipe calls for plain or all-purpose flour, but this might be preferable if you want a lighter texture. Nothing bad will happen if you use cake flour in your cookie dough.
What type of flour is best for cookies?
Flour. Most cookie recipes call for all-purpose or pastry flour. If you use bread flour with its high gluten protein content, or cake flour, which is high in starch, you’ll end up with cookies that tend to spread less when you bake them.
Foods made with bleached flour tend to have a softer texture, more volume, and a brighter color than those made with unbleached flour. Bleached flour is best for making cookies, pie crusts, quick breads, muffins, and pancakes.
What does all-purpose flour do to cookies?
So by swapping in bread flour for all-purpose flour in cookies, we’re raising the protein to enable more gluten formation and higher liquid retention in the dough. This translates into more chewiness.
Can I replace all-purpose flour with superfine flour?
And yes, all purpose flour is the same as plain flour. For Cakes: Cake flour or superfine flour or low protein flour or Hi-Ratio flour, or substitute with 1 cup flour, take out 2 Tbsp of it and replace with 2 Tbsp cornstarch. They have about the same gluten level, just that pau flour is finer.
If you’ve been sifting flour for cookies and it seems like a chore, we have good news for you: it’s not a necessary step. The purpose of sifting flour through a sieve or sifter helps break up clumps and aerates the ingredients. In the past, sifted flour also allowed for more accurate measuring results.
What happens when you add more flour to a cookie?
Adding more flour give you a hard cookie like: ginger snaps, short bread, etc. Reducing the flour, like a 1:1:1 flour-fat-sugar will give a drop cookie and often chewy. I Googled, and found this informative piece How to Invent a Cookie Recipe. More flour will result in a “breadier” cookie. It will have more structure and be less chewy.
Which is better more flour or less flour?
More flour will result in a “breadier” cookie. It will have more structure and be less chewy. Less flour will do the opposite, resulting in a softer, flatter cookie. Thanks for contributing an answer to Seasoned Advice!
F lour helps to provide structure to our cookies due to the protein, gluten, that is formed when the flour becomes hydrated. This means that the flour can be responsible for making our cookies: chewy, cakey, even dry and crumbly. The difference in our cookie texture then can come down to 2 factors:
Why do cookies have a cake like texture?
This commonly happens when there is a low proportion of eggs and butter in the cookie as well as low flour. However, when you have a high amount of liquid ingredients and a low amount of flour (such as in brownies, which may not technically be cookies, but it works for this example), it will result in a cake-like texture.