Cookie Know-How: Why Do My Cookies Spread? (2024)

FAQs

Cookie Know-How: Why Do My Cookies Spread? ›

Temperature. Dough that is too warm or soft will spread more than dough that is cooler, so if you're working in a very warm kitchen, putting your dough in the fridge for 15 minutes or longer before using it will help prevent spread. Butter that is too warm or soft is also a major culprit.

Temperature. Dough that is too warm or soft will spread more than dough that is cooler, so if you're working in a very warm kitchen, putting your dough in the fridge for 15 minutes or longer before using it will help prevent spread. Butter that is too warm or soft is also a major culprit.

White sugar, with its neutral pH, interferes with gluten development, allowing the dough to spread more before it sets. The result is cookies that are thin and tender/crisp.

“When chilled cookies bake, the butter stays in a solid form longer, slowing the spread,” says Dawn. “30 to 60 minutes in the refrigerator does wonders, and you can bake the cookies right from the fridge.” Not only will chilling help the fats firm up and the flour hydrate, but it also helps the flavors develop.

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

"Overmixing your dough will result in flatter, crispier cookies," Cowan said. If you overmix, you will end up aerating (adding air to) the dough, which causes the cookies to rise and then fall, leaving you with flat cookies.

1. Cookies. Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.

Fats like butter and margarine tend to melt during baking, causing the cookies to spread. Higher fat content will spread more, while lower fat content will yield less spread. Sugar content: The sugar content in your cookie dough also affects the spread.

The white sugar versus the brown sugar. makes such a difference in the color of the dough. But most importantly, let's talk about the end results. The cookie with all white sugar spread a lot more, and it was crispy around the edges, whereas the one with brown sugar didn't spread as much.

What makes cookies fluffy and not flat? ›

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

If this happens, put the dough into the refrigerator until it is well chilled, usually about 1 to 2 hours. Another possible fix is to add some additional flour, 1 tablespoon at a time, until the dough is slightly stiffer and doesn't spread. 2. Butter or margarine is too soft.

Excess Sugar and Fat

Measuring is key in baking. If your cookie contains excess sugar or fat, it will spread while baking. If your first batch of cookies spreads, try adding a few tablespoons of flour to help thicken the remaining dough.

Yes, baking powder and baking soda can expire! Once they've been opened, it's best to use them within six months, so make sure to check expiration dates before you start baking. Expired leavening agents lose their effectiveness, leading to flat cookies.

If your cookies come out of the oven looking flat, you may not have adequately chilled the dough before baking. Chilling times may vary depending on the cookie you're making, but you should typically chill cookie dough in the refrigerator for at least two hours before you pop it in the oven.

Store cookies in layers

The last thing you want is for your cookies to stick together! To prevent sticking when you store your cookies, arrange them in a single layer and add a piece of parchment paper or waxed paper between layers. (Here's why you should bake cookies on parchment paper, too!)

Reduce the leavening in the cookie recipe by about 25% if you live between 3,000-7,000 ft above sea level, and by about 30% if you're higher up in altitude. This helps the cookies spread less as they bake- leavening agents can work a bit differently at high-altitude!