Early English and Dutch immigrants introduced the cookie to America in the 1600s, according to the Food Timeline website. While the British and others call them biscuits, Americans adopted the Dutch term for little cakes, koekjes, and transformed it into the word now associated with these tasty little snacks. Dating from the earliest days, all cookies include flour on the ingredient list. Various types of flour have different effects on your biscuits, koekjes or cookies.
Content
The protein content of flour, as well as the moisture and sugar, affects the finished cookie. When the protein in flour comes into contact with water and heat, it produces gluten, which gives baked goods strength and elasticity. Flour contains about 14 percent moisture when packaged, but storage affects moisture levels, resulting in drier cookies than expected. The longer any type of flour is stored, the drier your cookies will be.
All-Purpose Flour
JoyofBaking.com says all-purpose flour makes delicious chocolate chip cookies. All-purpose flour contains 10 to 12 percent protein. Manufacturers mill and blend hard and soft wheat flour. Protein and wheat content vary between manufacturers and geographic location, affecting cookie consistency accordingly. Some flour manufacturers in the southern United States use soft winter wheat, which results in flour containing less than 8 percent protein. Cookies make with this flour are softer, with less structure than cookies made from other flours. All-purpose flour makes good sugar cookies.
Cake Flour
Cake flour gives cookies a tender, delicate texture. Cake flour has a lower protein content than all-purpose flour, between 6 and 8 percent. Cookies made with cake flour are tender and delicate due to a chlorination process that breaks down gluten strength.
Pastry Flour
Pastry flour has extra strength and makes a sturdy cookie. This flour contains 8 to 10 percent protein. It produces stronger dough than cake or all-purpose flour, capable of holding onto cookie additives like chocolate chips or nuts. Pastry flour has a high protein content, which means there will be plenty of gluten to provide structure. Pastry flour is not chlorinated, a process that weakens gluten. This flour is good for peanut butter cookies and holiday spice cookies, according to the Progressive Baker website.
High Ratio Cake Flour
High ratio cake flour creates high volume, resulting in a big cookie with an appealing crumb color. The flour reduces spread during baking, so the cookies are taller. High-ratio means it contains extra sugar and moisture that result in an exceptionally sweet and moist cookie.
