Can you use pastry flour to make cookies?

You can use pastry flour to make cookies, but it's not always the ideal choice. Here's why:

Pastry flour's low protein content (around 7-8%) makes it:

* Tender and flaky: Great for pastries, but cookies need a bit more structure.

* Less likely to spread: This can result in cookies that are dense and crumbly, rather than chewy and spread out.

However, pastry flour can work well for:

* Cookies with a delicate texture: Think shortbread cookies or cookies with a high butter content.

* Recipes specifically calling for pastry flour: Some recipes may be designed to work specifically with pastry flour's low protein content.

Alternatives for cookies:

* All-purpose flour (10-12% protein): The most versatile and common choice for cookies.

* Cake flour (6-8% protein): Can be used for delicate, airy cookies, but use it cautiously as it can be very soft.

Tips for using pastry flour in cookies:

* Use a recipe specifically designed for pastry flour.

* Increase the amount of baking soda or baking powder in the recipe to compensate for the lack of gluten development.

* Add a tablespoon or two of all-purpose flour to the recipe for more structure.

In general, all-purpose flour is the best choice for most cookies. However, if you're looking for a delicate, crumbly texture, pastry flour can be a good option.