Substitute for Cornstarch in Cookies: Soft and Tender
When making cookies, the best substitute for cornstarch is Arrowroot Powder. Arrowroot inhibits gluten the same way cornstarch does, creating equally soft, tender cookies. Use a 1:1 ratio. Cookies will have the same thick, pillowy texture. Cornstarch in cookie recipes creates a softer, more tender cookie by inhibiting gluten development. It makes cookies thick, pillowy, and melt-in-your-mouth. Common in shortbread and sugar cookies.
Best Substitute
Arrowroot Powder
Same amount as cornstarch
Arrowroot inhibits gluten the same way cornstarch does, creating equally soft, tender cookies. Use a 1:1 ratio. Cookies will have the same thick, pillowy texture.
What else can I use instead of cornstarch in cookies?
Tapioca Starch
Same amount as cornstarch
Creates soft, slightly chewy cookies. Works well in sugar cookies and shortbread. Same tenderizing effect.
Cake Flour (replace some AP flour)
Replace 2 tbsp AP flour with 2 tbsp cake flour per tbsp of cornstarch
Cake flour has lower protein, which mimics cornstarch's gluten-inhibiting effect. Creates tender, soft cookies.
Potato Starch
Same amount as cornstarch
Creates tender, melt-in-your-mouth cookies. Works identically to cornstarch for gluten inhibition. Common in gluten-free baking.
Frequently Asked Questions
Why do some cookie recipes call for cornstarch?
Cornstarch replaces some of the flour, which reduces gluten development. Less gluten means softer, more tender cookies that are thick and pillowy instead of chewy or crispy. It is the secret to bakery-style sugar cookies.
What can I use instead of cornstarch in cookies?
Arrowroot powder or tapioca starch work as direct 1:1 replacements with identical results. You can also substitute 2 tablespoons of cake flour per tablespoon of cornstarch, which achieves the same tenderizing effect.