Hot take: Sifting flour is a waste of time for most home bakers

I've been baking at home for about 2 years now, and I keep seeing recipes that insist on sifting flour before measuring. Last week I made two batches of the same cookie recipe, one sifted and one just whisked, and I honestly couldn't tell a difference in texture or spread. The sifted batch took an extra 5 minutes and made a mess all over my counter. But a friend who bakes professionally swears sifting is non negotiable for cakes because of how it aerates the flour. So are the rest of you actually sifting every time, or do you think it's just a habit from old cookbooks that doesn't matter with modern pre washed flour? Has anyone done a blind test like I did and seen a real result?

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