Red Seal Baker Practice Exam 2025 - Free Baker Certification Practice Questions and Study Guide

All-purpose flour is the most commonly used type of flour for baking cookies due to its versatility and balanced protein content. It has a moderate gluten strength which helps cookies achieve a good texture, allowing them to be tender yet sturdy enough to hold their shape during baking.

This flour is suitable for a wide range of baked goods, including cookies, because it provides the right amount of structure while also contributing to a desirable crumb and chewiness in the finished product. The moderate protein level also allows bakers to achieve different textures depending on the method of mixing and the amounts of fat and sugar used in the cookie recipe.

Other flour types serve specific purposes that may not be ideal for all cookie recipes. Whole wheat flour, while more nutritious, can produce denser cookies due to its higher fiber content. Pastry flour has lower protein and is typically used for more delicate baked goods like pastries or pie crusts, leading to a softer texture that isn’t always desirable in cookies. Self-rising flour contains added baking powder and salt, which makes it suitable for specific recipes, but not for traditional cookie recipes that rely on precise measurements of leavening agents.