Are you looking for ways to keep cookies from spreading? Do you feel confused about how to prevent cookies from spreading? To keep you from visiting cookie-lover-anonymous groups, we at Medina Baking & Powder Supply may be able to help you. As cookie lovers ourselves, we understand the frustration and confusion around cookies that don’t cooperate. In fact, we’ve dedicated ourselves to understanding pastry and all things sweet, so you are in luck.
No flat cookies
One of the biggest complaints of cookie aficionados is the enigma of flat cookies. Let’s face it, no one likes flat cookies. Cookies are meant to be thick, gooey, soft, and preferably warm. So, when they come out of the oven flat as the pan, there is a problem. However, have no fear. We have just the solution to help you with this issue:
1. Chill the dough
This cannot be emphasized enough. The colder the dough, the less the cookies will spread. Chilling the dough overnight is ideal and guaranteed to result in thicker, firmer cookies that don’t end up in greasy puddles. Before popping them in the oven, be sure to leave it out for about 10 minutes or more, before rolling it into balls and placing on the pan.
2. Line the baking sheet
Next, what you place your cookies on to bake them makes a huge difference. Using parchment paper or a silicone baking mat grips the cookie dough and stops spreading. This also allows the cookies to brown evenly. Coating the pan with butter or non-stick sprays causes spreading and puddles of a greasy mess.
3. Thick cookie secret
The taller the cookie, the thicker it will be. So, when you are rolling your dough, make them into tall pillars rather than perfect spheres. You’ll thank us later!
It’s all in the dough!
4. Chill the butter
Believe it or not, butter that is too warm will cause them to spread all over the place. Soft butter makes a mess in cookie dough, but room-temperature butter will give your cookies the structure and firmness they need. If you are in a rush, and just took the butter out of the fridge, bring the butter to room temperature quickly.
What cookie magic is this, you ask? Well, place 2 cups of water in a microwave safe bowl and heat for 2 to 3 minutes. Then, place sliced butter on a plate, put into the microwave, and let sit for 10 minutes. The heat trapped in the microwave will soften the butter. Viola!
5. Don’t overmix dough
Oftentimes, you may start mixing the dough and leave the kitchen. Creaming the butter and sugar for 1 to 2 minutes is enough. Overmixing will cause more air to be mixed into the dough and will cause your cookies to collapse.
6. One batch at a time
This probably sounds very tedious but is certainly worth it. Baking one batch at a time, allows the oven to only concentrate on one pan at a time. If there is no way around baking more than one batch at a time, it is recommended to rotate the pans as they are baking. Since ovens have hot spots, they can potentially bake unevenly if you do not take this step.
7. Last try
If you notice your cookies spreading in the oven, pull the pan out and use a spoon to push the dough towards the center. Place the pan back in the oven and repeat. The spoon will reshape the cookie and keep the edges from spreading further. You may have to do this several times during the baking cycle but it works.
Cookies are one of the best and simplest desserts to make. Yet, even cookies have science behind their success. Hope you’ve enjoyed this cookie spreading intervention with tips for cookies not spreading.
Visit our website and Facebook page to share your cookie stories, secrets, and best practices with us. We welcome any questions you have! Happy baking!