How do you keep cookies from spreading at high altitudes?

Reduce the leavening in the cookie recipe by about 25% if you live between 3,000-7,000 ft above sea level, and by about 30% if you're higher up in altitude . This helps the cookies spread less as they bake- leavening agents can work a bit differently at high-altitude!

What are the 8 methods of forming cookies?

Make-up Techniques This refers to the way in which the cookie is prepared after the dough has been made. For example, there are drop, icebox, bar, sheet, cut out, pressed, rolled, molded or wafer .

What is spread factor in cookies?

The spread factor of the cookie was calculated by dividing the diameter of the baked cookie (D) by the height of the cookie (H) .

How do you fix a cookie that spreads?

If your cookies spread thin, it's because the fat in the dough starts to melt before the dough begins to bake. There are two fixes: First, add a bit more flour in the mix— maybe ¼ or ½ cup. Second, refrigerate the dough and put it in the oven cold .

What makes cookies fluffy and not flat?

Adjust leavening agents : Baking powder and baking soda are responsible for the rise and structure of cookies. If your cookies are too flat, try slightly increasing these leavening agents. Conversely, if your cookies are overly puffy and then collapse into flatness, it could be due to using too much leavening agent.

What keeps cut out cookies from spreading?

To prevent this make sure the baking sheets are always at least on room temperature . Ideally you want to cut your cookies and then chill them with the baking sheet. that way the tray is still cool when it goes in the oven and the cookies have no time to spread before they are baked through.

Why is my cookie so spread out?

Your cookies may be spreading after cooling due to factors like warm butter, overmixing, ingredient ratios, oven temperature, warm baking sheets, or not chilling the dough . Adjusting these factors can help prevent excessive spreading.

How to fix cookies that spread too much?

And if you still run into them spreading here are quick fixes. Take the remaining cookie dough place it in the fridge, and allow the cookie dough to chill for 30 minutes to an hour . This is going to help firm up the cookie dough.

Should you bake cookies on parchment paper or foil?

We recommend baking sugar cookies (or any cookies!) on parchment paper . Your cookies will bake evenly and our non-stick parchment ensures they will slide off the paper easily without breaking. Each sheet of parchment paper may be used up to three times in the oven.

Does cornstarch keep cookies from spreading?

Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading , and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.

How to keep cookies from sticking without parchment paper?

If you need to create a non-stick surface for cookies or cakes, try preparing the old-fashioned way, by greasing and flouring the pan . You can use unsalted butter, which will add a slight richness to the batter along with a golden brown colour, or for something more neutral, try shortening instead.

Top 8 Tips on Preventing Cookies from Spreading (2024)

Hope you had an awesome weekend!

Besides eating lots of chocolate, I had some time to sit down and respond to a question I’m frequently asked, “Why do my cookies spread so much when I bake them?”

So to answer, and to celebrate the upcoming royal wedding, I made a few of these little cookies:

I knew I wanted them to stay small so that the crowns almost fit on the base, so it was important to me that they didn’t spread too much. (I had made the royal icing transfer crowns first. Cookies are 4.5 cm / approx. 2 inches across).

One thing to mention; the little jewels are inedible; they’re actually Swarovski Elements craft jewels. I just had to add some truly sparkly bling in honor of the royal wedding. 😉 To prevent the whole cookie from being inedible though, I made the crown a royal icing transfer and just barely iced it to the cookie base, so that it could easily be removed. Another point to mention; thecookie design came from here.

Tips on Helping Your Cookies Keep their Shape

1. Baking Powder

Whichever recipe you’re using, don’t use baking powder in the dough. I used to take it out only for more detailed cookies, now I omit it all the time.

2.Oven Temperature

Check to make sure your oven really is at the right temperature by using an oven safe thermometer. If your oven isn’t hot enough, the cookies don’t ‘set’ quick enough, and the cookies have more time to spread. Also remember that opening your oven up to peek on the progress of the cookies, will make the oven lose heat and affect ‘cookie spreadage’. If you still notice that your cookies are spreading, another thing you can do to help cookies keep their shape, is increase the heat 10-25 degrees higher than the suggested temperature on the recipe. Every oven is different, so you may need to try this for yours.

3. Incorporating Too Much Air

Be careful not tomix the butter and sugar too long (Usually the first step of making the dough; called creaming). Overmixing the butter and sugar will cause too much air to be incorporated. I usually mix mine just until the ingredients come together.

4. Correct Measurements

Baking is like a science… If your measurements are off it can change the whole recipe. For example, too much sugar will affect your dough. Sugar becomes liquid when melted and more liquid causes spreading. You can’t avoid having some sugar though, after all, we’re talking about cookies. 😉

5. Butter

Speaking of liquid, the amount of water in the butter you buy will affect the spreading factor.

As for how to know which butters have more/less water content, so far I’ve just had to experiment with different brands to see what works best. I haven’t found any indication on packaging mentioning percent of water etc. If anyone has more information on this, I’d love to hear your input!

Generally, I’ve found that the cheaper the butter, the higher the water content seems to be. 🙁

I can’t talk about shortening or other types of fat (sorry!), as I don’t bake cookies with any other fat than butter.

6. Baking Sheets

It may be that I simply like my shiny, new baking sheets, but it seems to me that cookies baked on a thick baking sheet seem to spread less than on a thin one. Here’s a link to the ones I prefer (click here),and, so you can see what I mean, a link to the other ones (click here).

7. Cookie Thickness

How thick are your cookies? The thicker they are, the longer it takes for the heat in your oven to help the cookies ‘set’, and the more time they have to spread. Mine vary depending on how thick I feel like making them, but in general, they’re about 3/4 cm – 1cm thick.

If you would like a thicker cookie, try raising the temperature of your oven a few degrees to bake them. Each oven and recipe are different, so you’ll have to play around with this a bit and see what works best.

7. Parchment Paper

Cover your baking sheet with parchment paper or a silpat rather than greasing your pan with any type of oil/fat. Cookies seem to spread/slide more when resting on a greasy surface.

8. Chill the Dough

Once you’ve made the dough and it has rested for at least an hour, cut your cookie shapes out and put them back in the fridge for at least an hour or more before baking.

Regarding re-rolling dough scraps – I’ve noticed that the very first batch of dough which has only been rolled once, spreads the least, even if I’ve chilled them for minimum one hour. I’m wondering if it has something to do with the gluten in the flour being overworked.

Hope these tips help! If you have any more ideas, comments or questions, please feel free to share them here, in the comment section, or on my facebook page here.

Happy baking!

xo,

Marian