Hi Krisann, one difference you'll note when you substitute cake flour for all-purpose flour in a cookie recipe is that the lower protein cake flour won't absorb quite as much liquid, which could lead to a stickier dough that is more likely to spread during baking. When experimenting with cake flour, you might want to bake off a cookie or two and see how the dough performs before you make any adjustments. If necessary, adding a bit more cake flour might solve any spreading issues. You might also consider looking at our recipe for Fiori Thumbprint Meltaway Cookies, which features a rollout cookie dough made with cake flour. The proportions in this recipe may help you modify the recipe you're looking at. 

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