Is it better to use cake flour for baking cookies or all purpose flour?

* Texture: All-purpose flour has a higher protein content than cake flour, resulting in chewier and more spread-resistant cookies. Cake flour's lower protein content would create softer, more delicate cookies that might not hold their shape as well.

* Structure: The higher protein in all-purpose flour leads to better gluten development, which gives cookies their structure and prevents them from falling apart.

* Taste: Most cookie recipes are designed for the flavor and texture of cookies made with all-purpose flour.

However, there are a few exceptions:

* For delicate, cake-like cookies: If you're aiming for a lighter, more crumbly cookie, you can experiment with using cake flour, but you might need to adjust the recipe slightly.

* For specific types of cookies: Some recipes, like those for shortbread or biscotti, may call for cake flour due to its lower gluten content.

If you're unsure, it's always best to follow the recipe's instructions. Most recipes will specify the type of flour needed.

In general, stick with all-purpose flour for cookies, and experiment with cake flour only if you're looking for a very specific texture or are following a recipe that specifically calls for it.