Yes, you can substitute cake flour for all-purpose flour in cookie recipes, but it's important to note that it may affect the texture of the cookies. Cake flour has a lower protein content compared to all-purpose flour, which results in a more tender and delicate texture in baked goods. This can be desirable for certain types of cookies, such as soft and cake-like ones. However, it may not be ideal for cookies that are intended to be crisp or have a chewy texture.
When substituting cake flour for all-purpose flour in a cookie recipe, it's generally recommended to use a ratio of 1 cup of cake flour for every 1 cup of all-purpose flour. Additionally, you may need to make some adjustments to the recipe to compensate for the differences in protein content and texture.
Here are a few considerations when using cake flour in cookies:
Texture: Cookies made with cake flour may be softer and more tender. If you prefer a chewier or crisper texture, you can try adding a bit of cornstarch to the cake flour or using a combination of cake flour and all-purpose flour.
Binding: Cake flour has a lower protein content, which may affect the binding properties of the dough. To ensure proper binding, you can slightly increase the amount of fat or consider adding an extra egg yolk to the dough.
Absorption: Cake flour has a lower absorption rate compared to all-purpose flour. You might need to adjust the moisture level in the dough by adding a small amount of liquid (e.g., milk or water) to compensate for the difference.
It's worth noting that experimenting with flour substitutions may require some trial and error to achieve the desired results. If you're looking for a specific texture or outcome in your cookies, it's often best to follow a recipe that specifically calls for the type of flour you prefer to ensure the best results.