Serious question, is sifting flour really that important?

Made sugar cookies last week. Didn't sift the flour, just stirred it in. They came out crisp and held shape perfectly. Lots of bakers swear by sifting, but my batch says otherwise.

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3 Comments

nora_walker7mo ago

Honestly, I read it matters more for delicate cakes than something sturdy like cookies.

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betty_butler737mo ago

Ever sift for brownies?

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fiona_young7mo ago

Yeah, I'm with you on this. My grandma always sifted for her biscuit recipe and I tried it once, just made a huge mess for no real change. Nora's got a point about delicate cakes maybe needing it (like angel food or something super light), but for most everyday baking? Feels like an old rule that just sticks around. I even made pancakes once after sifting the flour and they turned out weirdly thin, almost lacy. Sometimes the old ways just aren't the best ways for your own kitchen.

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