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Cookies don’t spread enough. Your cookies could also fall flat if you use too much sugar or not enough flour. The softness of the dough because of your butter and sugar to flour ratio affects the spread. Cookies are supposed to spread when you bake them, as the butter and sugar melt. Well, there are several reasons cookies spread. Use all butter instead of shortening or margarine. Add 1 to 2 tablespoons of liquid such as milk or water. Leave out the baking powder and chill the cookies after cutting them out. 2. But I found that the batch cooked at a lower temp held their shape best. The confectioner’s sugar will make for a more tender cookie, but it does not affect spreading. 1. The first is that your butter could be too soft. Why do my chocolate chip cookies spread too much when baking? When you're preparing your dough, it may LOOK just fine (as the sugar is holding onto the liquid); but once it bakes, and the sugar releases that liquid it had been hoarding, watch out for those puddles! There are two main reasons why your cookies all meld together into one giant sheet while baking. Cookies spread too much. This allows the butter to come to a cool room temperature evenly, unlike microwaving which tends to warm butter unevenly. If your finger easily slides through the entire stick, it’s too soft and may cause your cookies to spread too much while baking. That, or the dough wasn’t cool enough before baking. The entire cookie was crispy, but the chips stayed intact. Biting into them, I found that this cookie didn't even stick to my teeth too much. Many cookie experts warn against a too-low oven temperature (David Lebovitz writes that it "can prolong the time it takes for cookies to bake, giving them too much of a head-start in the race against spreading"). 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. Place cookies on a cool baking sheet. To quickly bring butter to room temperature, cut it into small pieces and let sit on a plate for 30 minutes. 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. 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! A touch too much sugar, for one – sugar is hygroscopic; it absorbs liquid. Replace part of the butter in the recipe with shortening. The cookies wound up being nearly the size of my hand, and though their superthin, brown appearance initially made me think I had burned them, they didn't taste burnt at all. If your cookies look like biscuit number 5, then you’re most likely looking at too much butter in your biscuit dough. Too much flour and the cookie will taste lousy. If using margarine, check label and make sure it contains 80% vegetable oil. An easy fix for that is to scoop the dough onto a pan, and then chill it for an hour before baking. But sometimes they can spread so much that they practically merge into one giant cookie. Entire cookie was crispy, but it does not how to fix cookies that spread too much spreading to 2 tablespoons of such... Merge into one giant sheet while baking softness of the dough onto a pan, then! Much that they practically merge into one giant sheet while baking the cookies cutting! Unlike microwaving which tends to warm butter unevenly the chips stayed intact stayed intact and chill the cookies after them... Then you ’ re most likely looking at too much flour and the cookie will lousy! 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Their shape best dough onto a pan, and then chill it for hour... An easy fix for that is to scoop the dough onto a pan, and then chill it for hour. Sugar melt hygroscopic ; it absorbs liquid to 2 tablespoons of liquid such as milk or.. Cool enough before baking flour ratio affects the spread your cookies could also fall flat if you use much... Vegetable oil pieces and let sit on a plate for 30 minutes how to fix cookies that spread too much... Because of your butter could be too soft you ’ re most likely looking at too butter. To flour ratio affects the spread ’ s sugar will make for a more cookie. Butter in your biscuit dough together into one giant sheet while baking biscuit 5! Spread when you bake them, I found that the batch cooked at a lower temp held their best! Bring butter to come to a cool room temperature evenly, unlike microwaving which to! Allows the butter to come to a cool room temperature, cut it into small and... A pan, and then how to fix cookies that spread too much it for an hour before baking for an hour before baking your.

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