Cookie Know-How: Why do my cookies spread? (2024)

FAQs

Cookie Know-How: Why do my cookies spread? ›

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.

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.

If your cookies spread thin, it's because the fat in the dough starts to melt before the dough begins to bake. There are two fixes: First, add a bit more flour in the mix— maybe ¼ or ½ cup. Second, refrigerate the dough and put it in the oven cold.

Add More Liquid

This contributes to the fact that melted butter spreads cookies more quickly than butter that is solid at room temperature. The ratio of liquid to solid ingredients in your cookie dough is immediately increased when you melt the butter and make it into a liquid rather than a solid ingredient.

Too much flour causes the dough to become dry and crumbly, which prevents it from flattening out during baking. As a result, your cookies will stay in their original shape instead of spreading out into nice circles.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Briefly Freeze Your Cookie Dough Balls

Take your sheet of cookie dough balls and pop it in the freezer while your oven preheats, about 20 minutes. This will help prevent excess cookie spreading.

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).

Use a warm baking sheet

A hot baking sheet can cause your dough to spread too quickly, so it's recommended to have at least two baking sheets if you bake more than one batch at a time. Now, if you're after flatter cookies, consider using a warm baking sheet so that your dough doesn't spread too fast when baking.

What makes cookies fluffy and not flat? ›

Adjust leavening agents: Baking powder and baking soda are responsible for the rise and structure of cookies. If your cookies are too flat, try slightly increasing these leavening agents.

Too much butter makes cookies turn out just as you'd expect: very buttery. This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges. They were yellow and slightly puffy in the middle, and brown and super thin around the perimeter.

If there is too much baking powder or baking soda in the dough, the cookies will rise too much when baking, creating a cakier structure. Eggs also promote a cakey structure in cookies. Solution: Reduce the amount of baking powder or baking soda slightly.

Increase the Flour: Adding more flour to the recipe will help create a thicker and denser cookie. Gradually add a little extra flour to the dough, about 1-2 tablespoons at a time, until you reach the desired consistency. Be cautious not to add too much flour, as it can make the cookies dry and crumbly.

You may notice visible pockets of flour, streaks of butter, or uneven coloration. When overmixed, though, cookie dough will feel dense, greasy, heavy, and warm. It may be tough to roll out or work with, just like overmixed pie dough.