Be sure they are large eggs. Post was not sent - check your email addresses! Even a seemingly harmless extra tablespoon of sugar could cause the cookies to spread because sugar liquefies as it bakes. Use Shortening. Then it’s time to…. Sorry Dollar Store you ain’t going to cut it this time. Measuring is KING when it comes to baking. Doing this will help the cookies hold their shape longer in the oven. But keep an eye on the cookies to make sure they don't burn on the bottom. Great question. They help make your baked goods rise. One of my favorite cookie recipes uses melted butter. You just need to diagnose the reason. You left them on the cookie sheet too long. Stir in the vanilla. Cool the cookies a few minutes longer. Mistake: When cookies turn out flat, the bad guy is often butter that is too soft or even melted. You added too much flour. Your oven temperature was too high. Get 12 Christmas Cookie Recipes Delivered To Your Inbox + FREE Cookie Freezer Cheatsheet! I get it! Sadly, and unsurprisingly, I wound up with a solid mass of shortbread, and … You used too much flour. I allow my cookies to cool for 3 to 5 minutes. Updated: Although I’ll explain how to measure your flour using a measuring cup the right way below. You need to add more fat to your recipe next time. This makes cookies spread. Or use more brown sugar than white sugar. So measure accurately to ensure your cookies come out 100% awesome. And the longer the fat stays a solid in your hot oven, the less spreading your cookies will do. (An oven thermometer really is an absolute necessity in every kitchen.) But throwing cookies in a cold oven, or one that is not up to the proper temperature can drastically affect your cookies in the end. Set aside. Keep it cool to start with. European butter and some domestic butter from smaller dairies have less water in them, and they'll cost a bit more. Flours with low gluten content like pastry flour or cake flour will cause your cookies to spread more than all-purpose flour. Now as a kid, I remember thinking how weird it was that one recipe (good old Nestle Tollhouse) could provide such inconsistent results. Here are my favorite cookie sheets- Chicago Metallic Traditional Uncoated Pan and Nordic Ware Aluminum Half Sheet  – I also prefer light colored aluminum cookie sheets as opposed to dark colored cookie sheets because I find the dark ones heat too quickly. Well, either way- it’s extremely important. Download my FREE buttercream cheatsheet for 13 ways to flavor your vanilla buttercream. Enroll now in this FREE 5-day e-mail course to become a better baker and ditch the boxed mixes once and for all! Like this a trifle. Even if your oven does inform you by beeping incessantly to let you know it’s ready, I still highly recommend an oven thermometer. Chilling solidifies the butter (or other fat) in cookies so that it takes longer for it to melt. Too much fat will cause your cookies to spread when baking and the grease to separate from the cookie dough, causing for some oily cookies! If you’re out of eggs, though, there are some legit egg substitutes to use in a pinch.. I'd like to receive the free email course. I mean ok, maybe they won’t win any beauty contests. Using the wrong fat. Oh, and I’d also stuck them in the oven without chilling them. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Updated: Although I’ll explain how to measure your flour using a measuring cup the right way below. You may have overmixed the dough once you added the flour. They create perfectly uniform balls of cookie dough so your cookies bake evenly and no one fights over the biggest cookie. We know it's hard to believe, but cookies baked on a light-colored shiny pan will spread more than ones baked on a dark pan. -Heather. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Over-beating the butter and sugar at the beginning of a recipe can also cause your cookies to go flat. You stored them improperly. Be sure to spoon your flour into your cup. Greasing the cookie sheet when it isn't necessary can cause cookies to spread too much, this is especially true with nonstick cookie sheets. Add in a 1/2 teaspoon of baking powder. Take them out a few minutes earlier next time. Instead, use butter and refrigerate your cut out or drop cookies for 10-15 minutes before baking. Too much sugar, fat, or leavening will cause cookies to spread. Beyond that and you're just incorporating too much air. Cut your butter into small chunks and then wait about 30 minutes or so. Why oh why oh WHY did my beautiful sheet of chocolate chip cookies turn into a big, ugly blob as they baked? Try adding more sugar or a higher ratio of brown sugar. Your butter can go from softened to melted pretty quickly. If I’m in need of a ridiculous arm workout, will I get the same effect if I chill & then scoop? If you’re heavy-handed when measuring, that extra sugar means extra liquid and more spread when the cookies … Chill the Dough before Baking your Cookies. No good, folks. So important I wrote a big old nerdy long post on why measuring is important and how to measure ingredients when it comes to baking. The op stated that she bakes on a Silpat, so the pan wouldn't ever touch the cookies so I don't think that's her problem. Watch that time or take them out a few minutes earlier. Just like a cold oven can affect your cookies, so can an oven that is too hot. 4. The most likely problem is that the butter was too soft when it was beaten. Success! Cold butter and eggs means less air is trapped and will result in dense, flat cookies. It's a kind of Danish butter cookie and definitely my favorite kind of cookie at Christmas time. Updated: Although I’ll explain … I mean it was the saaaaaaame recipe. These are my 8 reasons why you have flat cookies that spread into a big old cookie puddle (and of course followed up with the “what you should do” to help fix the problem so you end up with perfect cookies every time). This can especially be a problem if you haven't left much room between the cookies, and they end up bumping into each other. A colder dough = less spreading. Microwave on 20% power in 30 second intervals until softened. Sift flours, baking soda, baking powder and salt into a bowl. Double check your oven temperature is correct. But whatever you do, be sure you are not putting your cookies in an oven that is not at the specified recipe’s temperature. Eventually they figured out that Grandma was using an insulated sheet pan, so mom went out and bought one and - voila- the cookies spread. This will bring your eggs to room temperature in no time. Thank You! The temperature of the dough could also be affecting the results. Because that’s why you are still reading. You overbaked the cookies. Unsubscribe at any time. This way if your oven runs hot or cold you can adjust the temperature accordingly. Be sure to use a cookie scoop for even scooping and correct size. You used a dark cookie sheet. I love (and very much needed) the detail and understanding you explained here. If I’m gonna make cookies, I’m going to use pure butter. If you’re ever in Eugene, OR, stop by Saturday Market and say hello and get some samples of my cookies! This post contains affiliate links, to find out more information, please read my disclaimer policy-https://www.bostongirlbakes.com/disclosure-policy/.. 10 Reasons Your Cookies Spread Too Much- if you have asked yourself the questions “why are my cookies flat” and can’t figure out why then this is a MUST read! Be careful not to mix the butter and sugar too long … Get daily tips and expert advice to help you take your cooking skills to the next level. So Instead of round balls, try making taller scoops. So easy. A minute or 2 should suffice. You used a dark cookie sheet. Well, there are several reasons cookies spread. One key ingredient I always aim to measure correctly is my flour. Do NOT ignore this step. No more. So cookies with a lot of sugar in them will tend to spread more than ones with less sugar. So important I wrote a big old nerdy long post on why measuring is important and. While some types of cookies are meant to come out thin, others work better as thick cookies with minimal spreading. So when it goes into the oven, the butter softens and spread before the cookie has a chance to set. Why do my cookies spread too much? These are affiliate links, and I do receive a small commission but that little bit extra that I receive costs you nothing and helps to grow this blog so thank you in advance! First, use light colored, aluminum, That’s it. It's a kind of Danish butter cookie and definitely my favorite kind of cookie at Christmas time. This one is simple. Drop chocolate pieces in and incorporate them without breaking them. Are your cookies still spreading? The other culprit is too little flour—don't hold back and make sure you master measuring. Middle rack. It should bubble up violently immediately. Subscribe to learn just how easy it is to bake! So if you don’t bake all the time like oh me for instance. Visit Heather // Boston Girl Bakes's profile on Pinterest. If not, throw it out. Any longer and the residual heat from the cookie sheet could continue to bake your cookies resulting in extra spreading and over baked bottoms. Whatever fat is used in your recipe, butter, vegetable oil or Crisco, add 1 teaspoon of the fat to the dough and gently knead the fat in with your hands. Sometimes cookies spreading may not be your only problem. First, use light colored, aluminum quality cookie sheets. No one has to know you were going for perfect chocolate chip cookies and ended up with big old cookie puddles. I never bake cookies without my scoops! Eventually they figured out that Grandma was using an insulated sheet pan, so mom went out and bought one and - voila- the cookies spread. Now look in your e-mail for your free guide! Every. I love seeing comments like this . Not enough and it may not have enough structure to hold up in the oven, aka flat crispy cookies. And yes with cookies it can take practice and hopefully chilling your cookies worked out , Your email address will not be published. I have all three sizes, but use the medium size which holds 1 1/2 tablespoons (or 2 tablespoons if mounded) of dough to create average sized cookies… This site uses Akismet to reduce spam. Here is the list of essential cookie making tools that I love and use. Or should it be QUEEN? So be sure your oven temperature is correct. I’ve tried it the other way around. Aw thank you David! I truly believe the best cookie it has to have the dough chilled first. Too much fat will cause your cookies to spread when baking and the grease to separate from the cookie dough, causing for some oily cookies! Dough may be used in batches, and can be refrigerated for up to 72 hours. Dip a spoon into your flour and fill your measuring cup a spoonful at a time. Sorry Dollar Store you ain’t going to cut it this time. Subscribe and get my 5 foolproof cookie tips to make your cookies go from flat to perfect! Maybe this should be reason #1. Using the wrong size egg could also add extra liquid which may result in too much spreading as well. If not, throw it out. So an ungreased pan is best. Warm cookie dough or excess butter will cause the cookies to spread too much, baking quickly on the outside but remaining raw in the middle. Put down that cake mix and subscribe to learn just how easy it is to bake! And since air will cause cookies to spread, you don't want to whip too much air into the cookie dough when you're creaming the butter and sugar together. Add 1/4 teaspoon of baking soda. ... My cookies become hard right away, so my family doesn't like them as much the next day. Only cream for as long as it takes to combine the butter and sugar, which might only be 30 seconds or so. You may have added not enough sugar or fat. There are factors beyond temperature too. I don’t have room in my fridge for 3-4 sheets of scooped cookie dough. The less friction there is on the pan, the more cookies will spread. Addition of an egg may help make some whipped shortbread cookies. Cookies are supposed to spread when you bake them, as the butter and sugar melt. So today after making sure I had all the measurements exactly right and with a little help from my daughter (I have my right arm in a cast) put one pan in. I. f you bake up a second batch, be sure to allow the cookie sheet to cool off completely before putting more cookie dough on them. Chill the Dough before Baking your Cookies This one requires a little patience because once you roll out your dough, you are ready to bake. If you want the best cookies, and accuracy every time you must weigh your ingredients. Just keep spooning the flour into your cup until it’s heaping at the top. Having said all that, the main reason cookies spread is that the oven isn't hot enough. Place them on a cookie cooling rack, do no stack them up, and allow them to cool properly. Or try reducing the flour by a ¼ cup. Great question. Thanks. Grab your mixing bowl and spatula. Now my kids can look less disappointed when they walk into the kitchen!! Spoon and level that flour or, better yet, weigh your flour. Let’s talk science for a second. Your email address will not be published. I hear you. And now unless you are The Hulk, or are in need of a ridiculous arm workout then remember to, Same goes for your pans. Cool the cookies a few minutes longer. Try mixing less. Do NOT use hot water to soften your eggs. Butter causes the most spread when baking cookies. Make sure to use a light colored cookie sheet and bake in the center of your oven. Be sure to use a light colored heavy duty aluminum cookie sheet. A digital scale you can set to grams is a must-have tool for the home baker. Many of the reasons that cookies spread too much are related to the temperature of the ingredients or the dough. You want even heat on top and bottom for them to spread evenly. This comes down to temperature again. You overbaked the cookies. I have all three sizes, but use the medium size which holds 1 1/2 tablespoons (or 2 tablespoons if mounded) of dough to create average sized cookies, depending on the recipe. Layer them into an icebox cake. When you cream the butter and eggs together you are trapping air inside that cookie dough. You need to add more fat to your recipe next time. Do not tap the sides of your cup. I couldn’t understand what I might be doing wrong, Because I use the same brand and careful in my measurements. (usually takes about 1 minute 30 seconds for my microwave). This one requires a little patience … Want to nerd out more? – I also prefer light colored aluminum cookie sheets as opposed to dark colored cookie sheets because I find the dark ones heat too quickly. Then with a knife or metal spatula run it across the top of the cup to level it off. Sign up for this FREE 5 day e-mail course on mastering swiss meringue buttercream today! By cutting your butter into small chunks, you increase the surface area decreasing the time it takes to soften that butter. But whatever you do, don't use those tubs of whipped butter. I know the cookie craving hits. Now check your e-mail for the first e-mail! Try lowering the temperature 25 degrees (Fahrenheit). Sorry, your blog cannot share posts by email. Just keep that dish in the oven a tad longer. Baking hack #2: Place your eggs in warm water and wait 10 minutes. Soft Pumpkin Cookies With Brown Butter Icing, Macaron Recipe for Delicious Macarons Every Time, Chocolate Loaf Cake With Easy Chocolate Glaze, Easy Fresh Blueberry Cake With a Cake Mix, 90 Christmas Cookie Recipes That'll Make the Holidays Merry, Classic Forgotten Cookies With Variations. Want To Become A Better Baker? Your oven temperature was too low, so increase your temperature by 25 degrees. Heat is your #1 enemy here. Your oven temperature was too low, so increase your temperature by 25 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Make sure to line your pans with parchment paper or a silicone baking mat. Notify me of follow-up comments by email. This should help cut down on the spreading. Just room temperature. Well, there are several reasons cookies spread. Confused about sourdough? But again if you do not want crispy thin cookies, then use softened butter. Shortbread contains a lot of butter. Been baking my mom’s oatmeal cookie recipe for years and recently they’ve been so flat! An oven thermometer is the only way to be accurate that when your oven says its 350 degrees its actually at 350 degrees. Ugh, it’s that whole patience in the kitchen thing. Too hot and that butter in your dough can melt too quickly causing the cookies to spread too much before your flour mixture has a chance to harden. Homemade Dessert Recipes And Baking Tutorials. Using a scale, and weighing your ingredients, especially flour will probably solve 50% of your cookie spreading problem. So thank you for letting me baking nerd out on you today. Add 1/4 teaspoon of vinegar (baking soda needs an acid to react with). For more Oven 101, read this post! Do you swap ingredients willy … Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. That’s where the name comes from; a short pastry is one with a high ratio of fat to flour. So pre-heat your oven as your first step when baking. Use parchment paper or a silpat instead. So before you roll your cookie dough in powdered sugar, roll it in granulated sugar first. Why do cookies spread? So we’ll see if the extra chill time will help this batch (even slightly). You might need to preheat for up to 20 minutes to ensure you hit 350 F by the time the cookies actually go in. By chilling the dough, it solidifies the fat in the cookie dough. The most helpful recipes will list ingredients by weight since volume measurements like cups are notoriously inaccurate. After a few minutes, the dissolved sugar recrystallizes and draws out even more moisture from the cookie's top. If your cookie dough needs to be chilled, then hold off and wait until your dough is ready. The following reasons can contribute to cookies that spread too much and end up being flat: The baking temperature may be too low. So bake them a few minutes longer next time. Copyright ©2020, Boston Girl Bakes. If your cookies look like biscuit number 5, then you’re most likely looking at too much butter in your biscuit dough. Granulated sugar does this by absorbing moisture from the cookies and dissolving early in the baking process. Be sure to spoon your flour in the cup. Your baking powder and baking soda are old. If you've controlled all of these factors, you can also chill, or better yet, freeze the dough before you bake it. Melted butter will not allow for all that trapped air that will expand in your oven. Not only do they have high water content, but they also have a lot of air in them, which will also cause your cookies to spread.​. I’ve tried it the other way around. Do not grease cookie sheets no matter what the recipe says. You may have overbaked them. Oh right it’s called blogging. The op stated that she bakes on a Silpat, so the pan wouldn't ever touch the cookies so I don't think that's her problem. Baking hack #1: Cut your butter into your cubes. And now unless you are The Hulk, or are in need of a ridiculous arm workout then remember to SCOOP THEN CHILL. You underbaked them. Your oven has hot spots. You underbaked them. Are you a serial substituter? Just like a cold oven can affect your cookies, so can an oven that is too hot. Therefore, have your cookie batter cold when putting it on your cookie sheet. NOW. Tess will show you what happens when you bake your cookies on different racks if you’re curious in her. So try rotating your pans halfway through baking. Same goes for your pans. My big old cookie puddles will be perfect next time. Eat them anyway. So you go ahead and pull out your butter, eggs, and everything else. This means so much to hear. Did your biscuits not spread out as desired and taste dry … (A mistake in ingredient measurements can happen to the best cook.) This could also vary if you measure by volume and not weight. Please try again. Or should it be QUEEN? The butter will give you a crispier edge than margarine will due to it melting and pooling at the … Are you sensing a theme here for the perfect chocolate chip cookies? A touch too much sugar, for one – sugar is hygroscopic; it absorbs liquid. Do they have support groups for people like me? To Check Your Baking Powder: Measure out a 1/2 cup of hot tap water. A baking sheet that is still warm from the last batch will encourage cookies to spread before they even begin to bake. Trapped air = light, airy baked treats. What about those eggs? Now, if you want big crispy flat cookies, then ignore my advice in this post. I tried to make it but the dough is too hard to pipe even though it … We will discuss this step later. Tess will show you what happens when you bake your cookies on different racks if you’re curious in her Ultimate Cookie Handbook! Even if your oven does inform you by beeping incessantly to let you know it’s ready, I still highly recommend an oven thermometer. Then enroll today in the Ultimate Baking Bootcamp! Maybe this should be reason #1. Flour is the #1 ingredient people measure wrong. Learn how your comment data is processed. OMG, you are fricken AMAZING!! There are a number of reasons cookies can spread like that, but they're all under your control. My mom had this mystery once. Quality Cookies Sheets Like These Ones That Won’t Warp or Burn Your Cookies, Chicago Metallic Traditional Uncoated Pan, how to measure ingredients when it comes to baking, The Ultimate Guide To Chocolate Chip Cookies, Different flours can act differently in cookies, For 3 quick ways to soften your butter, you can read this post. Done. No less. You should make sure that you scrape down the sides of the bowl to ensure that the ingredients are sufficiently mixed, but you shouldn’t cream them too much. Alternatively, you can avoid the fickle yellow sticks altogether … Incorporating Too Much Air. It should bubble immediately. Dang. Use all butter. Having said all that, the main reason cookies spread is that the oven isn't hot enough. If your cookies spread it maybe be because there was not enough flour (and even too much butter). When ready to bake, preheat oven to 350 degrees. There was an error submitting your subscription. Why Do Cookies Spread When You Bake Them? Thanks for the informative and funny blog post! If there isn’t enough flour to hold that melted fat, the cookies will over-spread. Too much flour will make your cookies dry and crumbly. Many of the reasons that cookies spread too much are related to the temperature of the ingredients or the dough. Baking powder and baking soda are what we call leavening agents. I’m so glad you find the post helpful Jules! (Also, if you happen to want your cookies to spread, you can use the info below in reverse.). Cookies are a microcosm of cooking chemistry and a few fixes can turn them into the puffed, mounds of goodness you crave. No more. Baking is a science. Go ahead and check your e-mail inbox for the Lesson #1 and let's do this! Let me show you how simple making your own sourdough bread can be in this FREE 5-day e-mail course. I got problems. Bake your cookies on the middle rack of your oven. I can’t stress enough scooping then chilling. You want cookies now. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. The Ultimate Guide To Baking Cupcakes At Home, The Ultimate Guide To Making The Best Buttercream Icing, Ultimate Guide To Decorating Cupcakes For Beginners, The Ultimate Guide To Baking Homemade Bread Recipes. I see you have a lot of good suggestions, so here's an anecdote. These are my 8 reasons why you have flat cookies that spread into a big old cookie puddle (and of course followed up with the “what you should do” to help fix the problem so you end up with perfect cookies every time). You are ready to kick off this 5-day free e-mail course on mastering swiss meringue buttercream. You didn’t measure your ingredients correctly. Sure if you want those flatter crispier cookies. Your oven temperature was too high. You didn’t let the cookies cool long enough. Required fields are marked *. But since there’s still some dough left. Excessive salt can also cause your cookies to be hard. The butter will give you a crispier edge than margarine will due to it melting and pooling at the edge. Oh wait we talked about that already so you got those now right? And when you go to bake cookies and go digging out your baking powder and baking soda from the back of the cupboard and dust off the tops of your baking powder and soda, then they may be too old to use. Totally get it! And maybe they don’t have the exact texture you were going for, but I find that if the dough was tasty the cookies will be too. //. Do not chill the dough, or try letting the dough sit at room temperature for a few minutes before baking. The pan can also cause cookies to spread if it has a nonstick surface or if it's been greased. Wrong. Let your cookie sheet cool in between as putting the dough on a hot cookie sheet causes the batter to spread also.
2020 why do my cookies spread out so much?