FAQs
Cookies spread because the fat in the cookie dough melts in the oven. If there isn't enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.
What causes cookies to spread? ›
Cookies spread because the fat in the cookie dough melts in the oven. If there isn't enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.
How do I make my cookies spread? ›
How To Ensure a Good Spread
- Warm Dough. To encourage a good spread during baking, you may want to try using warm cookie dough instead of refrigerating it. ...
- Chilled Dough. ...
- Get Your Oven Nice and Toasty. ...
- Use Fresh Baking Powder. ...
- Use the right baking sheet. ...
- Use a Scoop & Don't Overcrowd. ...
- Don't Overmix. ...
- Add More Liquid.
What is spreading in cookies determined by? ›
Fat content: The fat content in your cookie dough significantly determines how much your cookies will spread. 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.
What makes cookies wider? ›
Its size depends on how quickly the dough spreads out as the butter melts in the oven. If you start off with melted butter in the raw dough — instead of cold butter chunks — the dough is immediately wetter and will spread out faster. The result is a flatter, wider cookie.
Why are my cookies puffy and cakey? ›
Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.
How does sugar affect cookie spread? ›
In recipes that involve soft or melted butter, sugar can play a critical role in gluten development by acting as a tenderizer, but white and brown sugars aren't the same in that regard, either. White sugar, with its neutral pH, interferes with gluten development, allowing the dough to spread more before it sets.
What makes cookies fluffy and not flat? ›
Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.
What happens if too much butter is in cookies? ›
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.
What six factors produce the spreading of a cookie? ›
6 Reasons Why Your Cookies are Spreading
- Room Temperature Butter. If it's too soft, it will melt faster in the oven and ultimately spread out. ...
- Excess Sugar and Fat. Measuring is key in baking. ...
- Mixing Butter & Sugar. ...
- Dough is Too Warm. ...
- Greased Cookie Sheets. ...
- Warm Cookie Sheets. ...
- Oven Temperature. ...
- The Test Cookie.
If all you have on hand is foil and you don't like thin and crispy cookies, try chilling your dough before baking to prevent excess spreading — or just skip the lining altogether and bake them on an ungreased sheet pan.
What defines cookie spread? ›
Cookie butter is a creamy spread made from finely ground Belgian speculoos spice cookies. Cookie butter looks like nut butter but tastes like gingerbread, with a rich, deep caramel flavor augmented by toasty, spiced cookie notes.
What makes my cookies spread? ›
“Baking cookies in a too-cool oven will cause the fat to melt before your cookies set up, leading to spreading,” Dawn says. Grab an oven thermometer the next time you're in the grocery store so you can be sure your oven is at the correct temperature.
What makes a cookie gooey? ›
If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.
How to get a thick cookie? ›
A low proportion of sugar relative to flour reduces spread, keeping the cookies thick. A high proportion of mix-ins helps thicken the dough. Blending chocolate chip styles creates a more dynamic flavor. Overnight refrigeration hydrates the flour, again helping the cookies stay thick.
Does baking soda make cookies spread? ›
Baking soda also serves another important purpose when it comes to cookies: It encourages spreading by raising the mixture's pH, which slows protein coagulation. This gives the dough more time to set before the eggs set, which results in a more evenly baked cookie.
Does cornstarch help cookies from spreading? ›
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.
How to keep cookies from sticking without parchment paper? ›
If you need to create a non-stick surface for cookies or cakes, try preparing the old-fashioned way, by greasing and flouring the pan. You can use unsalted butter, which will add a slight richness to the batter along with a golden brown colour, or for something more neutral, try shortening instead.