Which works better for cookies, cake flour or all purpose flour?!
Answers: I bake A LOT of cakes and cupcakes but rarely cookies so I have no idea. I have TONS of cake flour on hand, does this work equally well for cookies? (I know from personal experience it makes a huge difference in cakes.)
You can most definitely use this flour instead of all-purpose if you have it on hand.
According to a baking site I use, you will want to add two additional tablespoons of flour to your batter for every cup used (one cup A.P flour = 1 cup + 2 tbsp C.F.).
My best guess would be that this would make your cookies more "cakey" in consistency... What type of cookies are you baking?
I do have a fabulous tip for peanut butter and chocolate chip-type cookies.
Rather than baking at 350 for 7-10 minutes, I always bake at 265 for anywhere from 18-25 minutes. The cookies are nice and chewy (the way I like them) and perfectly done.
Also, to keep them chewy, I store them in a tupperware container or zip-top bag .... AND I add a piece of white bread to the container; the bread absorbs the moisture in the container and the cookies stay perfect for days!!
It does but you have to use a little more. 1 cup plus 2 tbsp. of cake flour equals one cup of all purpose flour.
just normal flour coz cookies are harder than cakes
hm.
I have never heard of cake flour. So i would just suggest All Purpose Flour. It makes all of my cookies great! And soft and firm.
If it's called "cake" flour, then I dont think I would reccomend it, just because of the fact that it's "cake" flour.
Also, I think cookies are more heavy and crunchier than cakes. Cakes are much more soft and mushy-like.
But, yeah, All Purpose Flour all the way!
Go for the wheat flour for cookies, it comes out great; however does not have a long shelf life. :) Cake flour is finer and won't work :(
It can be used if you don't have all purpose flour. Add 2 Tablespoons more.