Substitute for Cake Flour in Cookies: Best Options
Cake flour in cookies creates an ultra-tender, melt-in-your-mouth texture with soft, pillowy centers. Some premium cookie recipes call for cake flour specifically to prevent chewiness. The substitute should produce similarly tender cookies.
Best Substitute
All-Purpose Flour + Cornstarch
Remove 2 tbsp from each cup of all-purpose flour, replace with 2 tbsp cornstarch
Reducing the protein content with cornstarch creates the tender, soft cookies that cake flour produces. The cookies will have a delicate, crumbly texture rather than chewy or crispy.
Other Options
All-Purpose Flour (straight swap)
1 cup all-purpose flour per cup of cake flour
Cookies will be slightly chewier and sturdier. For many recipes this is an improvement. No other adjustments needed.
Pastry Flour
1 cup pastry flour per cup of cake flour
Produces tender cookies similar to cake flour. Slightly more structure than cake flour gives, which helps cookies hold their shape.
Frequently Asked Questions
What can I use instead of cake flour in cookies?
For each cup of cake flour, use 1 cup all-purpose flour minus 2 tablespoons plus 2 tablespoons cornstarch. For simpler results, use all-purpose flour straight; cookies will be slightly chewier but still delicious.
Does cake flour make a difference in cookies?
Yes, cake flour creates softer, more tender cookies that practically melt in your mouth. All-purpose flour makes chewier, sturdier cookies. The choice depends on your preference. Many classic cookie recipes use all-purpose flour intentionally.