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What does adding cornstarch to cookies do?

Adding cornstarch to cookie dough can have several effects on the finished cookies. Cookies made with cornstarch tend to spread less while baking, have a crumblier, shortbread-like texture, and hold their shape better after baking.

Why Add Cornstarch to Cookies?

There are a few main reasons bakers add cornstarch to their cookie recipes:

  • It controls spread – Cookies with cornstarch tend to hold their shape better and spread less than cookies without it.
  • It makes cookies crumblier – Cornstarch gives cookies a tender, shortbread-like crumb.
  • It keeps cookies from becoming hard – Cornstarch helps prevent cookies from becoming tough or hard as they cool.
  • It keeps freezer cookies soft – In freezer cookie dough, cornstarch helps keep cookies soft after freezing and thawing.

How Does Cornstarch Affect Cookie Texture?

Cornstarch affects cookie texture in a few key ways:

  • It interrupts gluten formation – Gluten helps give cookies structure, but too much can make them tough. Cornstarch limits gluten development for a tender, crumbly cookie.
  • It absorbs moisture – Cornstarch soaks up moisture, resulting in cookies that are short and crumbly rather than chewy.
  • It gives a sandy texture – Cornstarch granules contribute to a delicate, sandy texture in cookies.

How Does Cornstarch Help Control Cookie Spread?

There are two main reasons cornstarch helps limit cookie spread:

  1. It interferes with gluten development. Extensive gluten development leads to cookies that spread more. By limiting gluten formation, cornstarch restricts spread.
  2. It absorbs moisture. Gluten needs moisture to develop. Since cornstarch soaks up moisture, it further restricts gluten development and spread.

How Much Cornstarch Should be Added to Cookies?

The amount of cornstarch you add depends on the effects you want. Some guidelines:

  • For subtle changes, start with 1-2 tablespoons per 1 cup (125g) of flour.
  • For cookies that hold their shape very well, use up to 1/4 cup (30g) cornstarch per 1 cup (125g) flour.
  • For very tender, crumbly cookies, use up to 1/2 cup (60g) cornstarch per 1 cup (125g) flour.

It’s best to start small and increase cornstarch amounts gradually to prevent cookies from becoming too sandy or crumbly.

How Does Cornstarch Differ from Flour in Cookies?

While both cornstarch and flour add structure to cookies, they have some notable differences:

Flour Cornstarch
Contains gluten, which provides elasticity Contains no gluten, resulting in more crumbly texture
Absorbs relatively little moisture Absorbs lots of moisture, keeping cookies crumbly
Adds minimal sandy texture Adds distinctive sandy, powdery texture

What Types of Cookies Benefit from Added Cornstarch?

Certain types of cookies see the biggest improvements with added cornstarch:

  • Shortbread cookies – Cornstarch gives shortbread a delicate, crumbly texture.
  • Icebox/freezer cookies – Cornstarch keeps these cookies tender after freezing.
  • Shaped or cut-out cookies – Cornstarch helps maintain the shape of intricately cut cookies.
  • Sandies – Cornstarch accentuates these cookies’ distinctive sandy texture.

Cookies with a high fat or sugar content tend to benefit most from cornstarch. The sugar and fat balance out cornstarch’s drying effects.

Does Adding Cornstarch Affect Baking Temperatures or Times?

Cornstarch typically doesn’t impact baking temperatures or times. Cookies made with cornstarch tend to spread a bit less, but the baking process remains the same.

One exception is that cookies with very high cornstarch proportions (1/2 cup or more per 1 cup flour) may need an extra 1-2 minutes of baking time to fully set.

Can Cornstarch Replace All Purpose Flour in Cookies?

While cornstarch can replace some flour in cookie recipes, it cannot replace all of it. Flour provides essential structure that cornstarch cannot mimic on its own. Replacing all flour with cornstarch would result in cookies that are too sandy and crumbly to hold together.

For best results, swap no more than 1/4 to 1/2 cup flour for cornstarch per 1 cup of total flour. For example, in a recipe with 2 cups flour you could use up to 1/2 cup cornstarch and 1 1/2 cups flour.

Should Cookies Made with Cornstarch be Stored Differently?

Cornstarch cookies are best stored in an airtight container at room temperature. The crumbly texture of cornstarch cookies causes them to lose moisture and dry out faster than typical flour cookies.

Storing cornstarch cookies in the refrigerator can make them even drier. Let cornstarch cookies come to room temperature before serving for optimal flavor and texture.

Cornstarch cookies also freeze well for longer term storage. Simply thaw frozen cornstarch cookies overnight in the refrigerator before serving.

Conclusion

Adding cornstarch to cookies results in baked goods that spread less, maintain their shape better after baking, and have a tender, delicate crumb. Cornstarch limits gluten development, which restricts spread and creates a crumbly texture. While cornstarch can replace some flour in recipes, it cannot mimic all the structural properties of flour on its own. Cookies made with cornstarch tend to benefit from storage at room temperature to prevent them from drying out.