If you’re in the middle of baking a batch and the cookies still aren’t spreading, remove them from the oven, and use a spoon to slightly flatten them out before returning them to the oven.
And there are no baking police: If your recipe tells you to flatten your cookies before baking, you just go ahead and do that however you want. So long as they end up evenly flat, that is; squashing cookies haphazardly under your palm means they may bake and brown unevenly.
Finally, cookies will also flatten if placed and baked on hot cookie sheets. Keep it cool to start with. How to Fix it: If too-soft butter was the culprit, try refrigerating cookie dough for 1 to 2 hours before baking. If too-little flour was the issue, try adding an additional 1 to 2 tablespoons of flour to the dough.
Hints To Prevent Flat Cookies
- Refrigerate the cookie dough. …
- Butter vs. …
- Don’t use margarine. …
- Don’t overbeat the dough. …
- If you’re rolling the cookie dough, form the dough balls tall instead of perfectly round. …
- Use parchment paper or a silicone baking mat. …
- Room temperature pans.
One of the most common reasons why cookies didn’t spread out in the oven is because you added too much flour. Cookies rely on the perfect ratio of butter to flour in order to spread just the right amount when baked. It’s very easy to over measure flour when using cup measurements.
Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much.
What To Do If My Cookies Aren’t Spreading
- Carefully Follow the Recipe.
- Use the Right Temperature of Butter.
- Allow the Chilled Dough to Sit At Room Temperature a Few Minutes Before Baking.
- Weigh Out Your Flour.
- Make Sure to Bake Them at the Right Temperature.
Baking powder and baking soda are what we call leavening agents. They help make your baked goods rise. If they are too old, they may have become inactive. Inactive = they won’t do squat for your cookies!
Kitchens tend to heat up during any baking extravaganza, which means the butter you leave on the counter to soften might just get too soft. If this happens, the butter will melt faster in the oven and your cookies will flatten before they’ve been able to set.
Unless you want cakey cookies, avoid using baking powder: The cookies made with both the single- and double-acting baking powders were just too darn cakey. 2. Baking soda helps cookies spread more than baking powder.
When we use only brown sugar in a cookie recipe, the cookies will have more moisture and typically be chewier. Since the molasses in brown sugar also is acidic, it reacts with baking soda to help leavening; it will be puffier.
Q: Why are my cookies so puffy and cakey? Causes: Whipping too much air into the dough while creaming butter and sugar. Adding too many eggs.
Instead of following the recipe you’re currently on, find another one that uses baking soda and your cookies will spread more. Most cookie recipes use baking soda since it’s much better. Keep in mind that baking soda is 3-4x stronger than baking powder, so you can’t just interchange them.
For starters, chilling prevents cookies from spreading out too quickly once they’re in the oven. If you use a higher fat butter (like Kerrygold), chilling your dough is absolutely essential. Popping your dough in the fridge allows the fats to cool. … Cookies made from chilled dough are also much more flavorful.