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One option for softer, more delicate cookies is substituting cake flour for all-purpose flour.
Cake flour has less protein than all-purpose flour, so it does create more delicate textures. You can use it, but it might make some cookies a little crumbly since it doesn't give as much structure as the all-purpose.
Learn about more Flour Substitutes or How to Work with Flours and Grains.
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