What is the best flour to use for cookies?

- Most common choice for cookies.

- Versatile and can be used for a wide variety of recipes.

- Provides good structure and texture.

Cake Flour:

- Finer texture and lower protein content than all-purpose flour.

- Makes cookies lighter and more tender.

- Suitable for delicate cookies like shortbread and sponge cake.

Bread Flour:

- Higher protein content than all-purpose flour, resulting in a chewier texture.

- Often used for cookies that require a more structured dough, such as chocolate chip cookies.

Pastry Flour:

- Similar to all-purpose flour but with a slightly higher protein content.

- Provides a balance between tenderness and structure.

- Suitable for cookies that require a flaky texture, such as pie crust cookies.

Gluten-Free Flours:

- Used for gluten-free cookies.

- Blends often include a combination of flours like almond, coconut, oat, and rice flour to achieve the desired texture and flavor.

Almond Flour:

- Provides a nutty flavor and dense texture to cookies.

- Often used in low-carb or grain-free baking.

Oat Flour:

- Made from ground oats and provides a hearty flavor and chewy texture.

- Can be used in combination with other flours for gluten-free cookies.

Coconut Flour:

- High-fiber flour with a sweet and nutty flavor.

- Absorbs more liquid than other flours, so adjustments to the recipe might be necessary.

When choosing the best flour for cookies, consider the texture and flavor you want to achieve. Experimentation with different flours can lead to unique and delicious creations.