If you’ve ever wondered how those frosted cookies from the grocery store bakery are so light and tender while still holding their cookie shape, now we can tell you, thanks to Tasty Resident Brandon Gouveia.
Cornstarch is the secret (and unexpected!) weapon for a softer cookie that still has body and shape to it. And while it’s used in savory dishes like fried chicken to lend shatteringly-crisp texture, it serves a totally different purpose in tender baked goods.
Most typical cookie doughs are made with flour, which contains protein in the form of gluten that strengthens as you mix it. The more gluten that forms, the tougher the dough.
Cornstarch, on the other hand, has no protein. Adding just a few tablespoons of cornstarch to your cookie dough will keep the dough’s gluten development at bay, creating cookies with a tender texture and a fine crumb.
Now, that’s a soft cookie.