Which ingredient is responsible for providing structure within cookies?

Gluten is the ingredient that provides structure in cookies. When flour is mixed with liquid, gluten proteins (gliadin and glutenin) in the flour form long strands that create a network. This network gives the cookie its shape and texture, allowing it to hold together while cooking. The development of gluten is influenced by the mixing process; more mixing leads to greater gluten development, producing a chewier texture.

While fat contributes to the tenderness and flavor of cookies, and sweeteners provide sweetness and influence browning, they do not provide the structural integrity. Leavening agents, such as baking soda or baking powder, help the cookies rise and create a lighter texture, but they do not contribute to the overall structure in the same way gluten does. Therefore, gluten is crucial for maintaining the structure of cookies during baking.