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Photo by sparrow

Cooking Level: Intermediate

sparrow is looking for: (1 recommendation)
I am going to make the sugar cookie recipe inside, but don't have enough AP flour... can I sub with half or all cake flour without getting a weird result?

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Last updated: Apr. 24, 2013 8:39 am
Posted: Apr. 23, 2013 3:42 pm
Recommended Recipe:
Photo of: Chewy Sugar Cookies

Chewy Sugar Cookies

Submitted by: CindyAnn 
Home Town: Silver Spring, Maryland, USA
Living In: Hagerstown, Maryland, USA
I love sugar cookies that are crisp on the outside and very chewy on the inside. This recipe can easily be made into snickerdoodle cookies by rolling the dough in cinnamon-sugar before baking. I also sometimes add almond extract for a different flavor. 
Recommended by: sparrow
Apr. 23, 2013 3:43 pm
Apr. 23, 2013 4:04 pm
Cake flour tends to be much lighter and has a lower protein content. If you know the usual consistency of the dough, you can probably adjust with more flour and get a similar result.
Apr. 23, 2013 4:07 pm
Here is a recipe for Cake Flour >> it contains corn starch.. not sure how that would affect your cookies as the recipe does not call for cornstarch... think shortbread cookie like... >> All-Purpose flour (just under one cup) 2 Tbsp. cornstarch Preparation: 1. Place two tablespoons of cornstarch in a one-cup measure. 2. Fill the rest of the cup with all-purpose flour. 3. Use in place of the cake flour in any recipe.
Apr. 23, 2013 4:10 pm
I would use all cake flour for a consistent texture. Cake flour has less protein and AP has a mild protein content. Both of which yield a slight different texture. Lower protein (shorter gluten strands) has a soft and crumbly. You make the call! :)
Apr. 23, 2013 4:13 pm
thanks everyone! it sounds scary... maybe i'll try to borrow some ap flour from a neighbor!
Apr. 23, 2013 4:27 pm
If you used AP and Cake flour, half and half, your sugar cookie texture would be a little bit like a shortbread cookie but not quite, I say go for it and experiment, have fun!
Apr. 23, 2013 4:44 pm
The cookies will be very tender and good. As long as you do not need to transport them you will be fine. They will break easily.
Apr. 24, 2013 8:39 am
I would think your recipe not turn out well if you add cornstarch to the flour when not called for. Cornstarch added to heated liquids tends to create a jello-like texture. I think the only reason you add it to AP flour is as an extender in an attempt to lower the protein % when trying to make a sub for cake flour.
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