Mistake: When cookies turn out flat, the bad guy is often butter that is too soft or even melted. This makes cookies spread. The other culprit is too little flour—don’t hold back and make sure you master measuring. Finally, cookies will also flatten if placed and baked on hot cookie sheets.
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.
When cookies aren’t spreading, it means that there’s too much dry ingredient (flour) soaking up all the liquid. … 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.
The Type of Flour Matters
If you use a high-protein flour such as all-purpose or bread flour, your cookies will likely turn out flat. The batter may hold together as it bakes, but it won’t puff.
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.
In cookies, the following factors increase spread: heavily buttered pans, high sugar content, high liquid content, and high oven temperature. All ingredients are mixed together in the one-stage mixing method by placing them in a mixing bowl.
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.
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.
The simple answer to this question is, meet in the middle. Cookies should (almost) always be baked on the middle rack of the oven. The middle rack offers the most even heat and air circulation which helps cookies bake consistently.
When mixed into room-temperature butter to make cookie dough, its jagged edges carve out tiny air pockets in the butter. These air pockets allow the baking powder or baking soda you later add to the mix to expand and create a light texture.
30 minutes will do the trick if you’re simply looking to avoid your cookies spreading all over the place. If you have the luxury of chilling the dough overnight to develop flavor, go for it.
If your cookies come out flat on top, with a cake-like texture, you’ve added too many eggs. … Saving cookies from too many eggs isn’t as straightforward as saving it from too much or too little flour. It takes a little finagling. Add some flour and maybe a little bit more sugar.
I highly recommend using parchment paper or a silicone liner for your pans. Clean up is easier, baking is more even, and your cookies won’t stick. That’s not to mention that adding something slick like baking spray or butter to your pan just makes it easier for your cookies to spread.
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.
A recipe that calls for both ingredients probably contains an acid, but not enough to completely leaven the batter or dough. 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.