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Is flour good for cookies?

Flour is one of the most important ingredients in cookies. It provides structure, texture, and flavor. But not all flours are created equal when it comes to cookies. The type of flour you use can make a big difference in the outcome of your cookies.

What is flour?

Flour is a powder made from grinding grains, seeds, beans, nuts, or other food sources. The main flours used in baking are:

  • All-purpose flour – Made from a blend of high-gluten hard wheat and low-gluten soft wheat. It has a medium protein content of 10-12%. All-purpose flour makes decent cookies, cakes, pie crusts, breads, and other baked goods.
  • Bread flour – Made from hard wheat with a high protein content of 12-14%. The extra gluten provides structure and chewiness. Bread flour can make tough cookies.
  • Cake flour – Made from soft wheat with a low protein content of 6-8%. It has a very fine, silky texture. Cake flour creates tender, delicate cookies.
  • Pastry flour – Made from soft wheat with a protein content of 8-10%. Pastry flour strikes a balance between all-purpose and cake flour. It makes crisp yet tender cookies.
  • Whole wheat flour – Made from the entire wheat kernel. It contains the fiber-rich bran and nutrient-packed germ along with the endosperm. Whole wheat flour gives cookies a hearty, grainy texture.

The protein content of flour varies based on the wheat variety, growing conditions, and milling process. Protein gives baked goods structure by forming gluten when mixed with water. More protein leads to chewier cookies while less protein results in softer cookies.

All-purpose flour

All-purpose flour is the most commonly used flour for baking cookies. It has sufficient protein to form some gluten, giving cookies the perfect balance of crispness and tenderness. All-purpose flour makes classic cookies like chocolate chip, oatmeal raisin, peanut butter, and sugar cookies. It can be used for most cookie recipes unless specified otherwise.

The moderate protein content allows cookies to spread properly while baking without becoming overly flat. All-purpose flour also provides enough structure to give cookies a nice chewy or crisp texture. It has enough softness to keep cookies from becoming tough or hard. For best results, look for a high-quality, name brand all-purpose flour at the grocery store.

Benefits of all-purpose flour

  • Readily available
  • Works for most cookie recipes
  • Produces balanced cookies with a pleasing texture
  • Versatile for many other baked goods
  • Made from a blend of wheat flours

Cake flour

Cake flour has a lower protein content between 6-8%. The softer wheat and fine grind create a light, delicate flour perfect for tender cookies. Replacing all-purpose flour with cake flour results in crispy cookies with a soft, crumbly interior. They spread more while baking and are more heat sensitive compared to other flour options.

Cake flour works best in recipes where a soft texture is desired, like shortbread and tea cookies. The cookies will be crunchy on the outside but crumble easily when bitten. Cake flour may not provide enough structure for cookies that need to hold their shape, like sandwich cookies. But it’s ideal for simple drop or pressed cookies.

Benefits of cake flour

  • Produces delicate, buttery, tender cookies
  • Allows cookies to spread more
  • Made from soft wheat flour
  • Lower protein content
  • Gives cookies a light, crumbly texture

Bread flour

On the opposite end of the spectrum, bread flour has the highest protein content between 12-14%. It’s made from hard wheat with extra gluten-forming proteins. In cookies, all that extra protein can result in a tough, chewy texture. The abundant gluten inhibits spreading and promotes rising.

While bread flour may not be ideal for most cookies, it can work well in specific recipes. Some hearty cookies like biscotti, gingerbread or oatmeal benefit from the chewiness of bread flour. It also helps shape cookies like gingerbread men or shortbread by preventing excessive spreading. Look for recipes developed for bread flour when using it for cookies.

Benefits of bread flour

  • Provides more structure
  • Produces chewy, sturdy cookies
  • Made from high-protein hard wheat
  • High gluten content
  • Helps cookies hold their shape

Whole wheat flour

Whole wheat flour contains the bran and germ of the wheat kernel, giving it more nutrients than refined white flour. The bran acts as a natural binder to hold cookies together while introducing a nutty, wheat flavor. Whole wheat flour has a similar protein content to all-purpose but absorbs more moisture.

Substituting up to 1/4 of the all-purpose flour for whole wheat gives you the nutritional benefits without sacrificing too much texture. The bran may otherwise make cookies dense and dry. Whole wheat works best in already chewy cookies like oatmeal and chocolate chip. Start by swapping 10-25% of the flour for whole wheat and adjust to your liking.

Benefits of whole wheat flour

  • Higher in fiber, vitamins, and minerals
  • Adds nutty flavor
  • Similar protein as all-purpose flour
  • Helps cookies hold together
  • Made from the whole wheat kernel with bran

Other specialty flours

There are endless varieties of specialty flours that can be used in cookies:

  • Almond flour – Made from finely ground almonds. Adds moistness and nutty almond flavor.
  • Coconut flour – Made from dried, defatted coconut. Very high in fiber and absorbs a lot of moisture.
  • Oat flour – Made from ground oats. Imparts an oat flavor and tender texture.
  • Spelt flour – Made from an ancient wheat relative. Has a mellow nutty flavor.
  • Teff flour – Made from a tiny gluten-free grain. Used for crisp cookies.
  • Buckwheat flour – Made from ground buckwheat seeds. Adds an earthy, nutty taste.

These flours lack the gluten needed to make cookies completely on their own. But swapping up to 25% of all-purpose flour for a specialty flour adds unique flavors and textures to cookies. Take care not to swap too much or the cookies may fall apart.

Protein content of different flours

Here’s how the protein content of common baking flours compares:

Flour Type Protein Content
Cake flour 6-8%
Pastry flour 8-10%
All-purpose flour 10-12%
Whole wheat flour 10-12%
Bread flour 12-14%

As you can see, cake flour has the lowest protein content while bread flour has the highest. All-purpose and whole wheat fall somewhere in the middle.

Cookie texture based on flour

Here’s a comparison of the textures achieved from different flours:

Flour Type Cookie Texture
Cake flour Delicate, soft, crumbly
Pastry flour Crisp yet tender
All-purpose flour Balanced, mildly crisp/chewy
Whole wheat flour Hearty, dense, chewy
Bread flour Very chewy, tough

Flours with lower protein make softer, crumbly cookies while higher protein flours make chewier, sturdier cookies. All-purpose strikes a good balance between the two.

How cookies spread with different flours

The protein content also affects how much cookies will spread while baking. Here’s a comparison of cookie spread:

Flour Type Cookie Spread
Cake flour High spread
Pastry flour Moderate spread
All-purpose flour Moderate spread
Whole wheat flour Low spread
Bread flour Very low spread

Low protein flours like cake flour allow for greater spread while high protein bread flour inhibits spread. All-purpose and whole wheat offer a moderate amount of spread.

Guidelines for choosing cookie flour

Keep these tips in mind when selecting flour for cookies:

  • All-purpose flour is a versatile choice for most cookie recipes.
  • Cake flour makes tender, delicate cookies that crumble easily.
  • Bread flour adds chewiness but can make cookies tough.
  • Whole wheat flour adds nutty flavor and nutrition in moderation.
  • Try a blend of flours for customized texture and flavor.
  • Look for the flour specified in the recipe for best results.
  • The protein content affects texture and spread.
  • Lower protein gives softer, crumbly cookies with more spread.
  • Higher protein gives chewier, sturdier cookies with less spread.

Common cookie flour substitutions

In a pinch, you can substitute one flour for another using these approximations:

  • 1 cup all-purpose flour = 1 cup plus 2 tablespoons cake flour
  • 1 cup all-purpose flour = 7/8 cup bread flour
  • 1 cup all-purpose flour = 1 cup plus 2 tablespoons whole wheat flour
  • 1 cup whole wheat flour = 1 cup minus 2 tablespoons all-purpose flour

However, the exact substitution amounts can vary depending on the recipe, cookie type, and protein content of each flour. Your best bet is to use the flour specifically called for when possible.

Conclusion

When it comes to cookies, flour is perhaps the most important ingredient. All-purpose flour makes decent cookies for everyday baking. But exploring options like cake, whole wheat, and specialty flours can take your cookies to the next level. Just pay attention to how the protein content affects texture and spreading. With so many flours to choose from, you’re sure to find one that makes the perfect cookie for any occasion!