Several people have tried them and they all give them a thumbs down. The recipe says that the dough does not need be chilled, so I’m not doing that. Hi Kathryn! A perfect accompaniment for turkey, mashed potatoes, and stuffing. Some cookie recipes produce thin, flat and crispy cookies which are unacceptable if you prefer the puffed, cakey variety. Only down side is that they are lacking some flavor; but I would definitely make these again with a few tweaks to add more flavor. 1 1/4 teaspoons ground ginger. The current chocolate chip one I am making is too sweet. Thanks for your suggestions. Thank you. I am furious that I spent the money and all the time it takes to prepare cut out cookies on this recipe. Pans were greased too much. Subscribe to our newsletter to get the latest recipes and tips! If there isn’t enough flour to hold that melted fat, the cookies will over-spread. Here is my most recent attempt: 1 cup unsalted butter 1/2 cup sugar 2 large eggs 2 3/4 cup all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons vanilla extract Cream butter and sugar, slowly add eggs and vanilla. Have you solved the mystery? I hope this helps! I use margarine. My chocolate chip cookies have a greasy flavor and although it is not disgusting at all, it is a bit discouraging to continue eating. Thank you for your tips. Grab a cookie, take a seat, and have fun exploring! Hi Tracy, It would take some additional recipe testing for us to confidently suggest adjustments. 1/4 teaspoon ground nutmeg. My cookies look great when they come out of the oven, but as they cool they flatten and spread. Hi Kimberly, When cookies aren’t spreading, it usually means that there’s too much dry ingredient (flour) soaking up all the liquid. I doubled the entire recipe for the thumbprint cookies, chilled it overnight and then realized I didn’t double the flour. Mine did not "Puff" up and I had bought a brand new can of baking powder to do my Christmas baking, so that was not the problem. The finer the sugar, the more cookies can spread. For example, when baking chocolate chip cookies, I flatten the ball of dough to about 1/2″ thick with the heel of my hand. Bring the dough to room temperature before baking. The first week of every November is all about Thanksgiving Pies. They turn out completely crispy…and delicious! Based on my research, the problem is usually caused by oven temperature but I have an oven thermometer and the temperate is the same as it’s always been. Hi Terese, We actually have a blog post with all of Sally’s cookie tips and a section just for this! Hi! Using plain milk when buttermilk called for. This would make them less compact and more likely to spread correct? Best wishes Julia from Berlin. Doing more baking at this time. Hey Sally, I am a college student recently getting into baking. Your email address will not be published. My question is this: My cookies puff up in the oven and don’t spread- I put them in the fridge for 10 min before baking them. Thank you! You can see every rolled oat and there is no real cookie taste and texture. 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’. Thank you! Last time I melted the butter and then refrigerated the dough, but that didn't make flatter cookies. What am I doing wrong? My cookies have been fine until recently and that’s the only change I can think of. Could you share a good chocolate chip recipe with me that uses margarine? Hi! Any ideas on how to keep them nice and puffy as they cool? they came out very thin and chewy and definitely overspread. Every oven has a setting to correct this problem, so the owner’s manual should be consulted. i made pita bread for the first time tonight, and while the first one puffed up nicely, the rest of them got a couple of air bubbles but not the dramatic puff-up. Required fields are marked *. On Betty Crocker's site, there is an FAQ and under "Why don't my cookies spread", they recommend using an aluminum sheet - the darker the cookie sheet, apparently, the less spread you will get. Make small changes to your basic cookie recipe to keep them from spreading to flat disks and, instead, produce thick, puffy cookies. Higher heat will make the cookies raise faster in the oven, leading to a puffy, cakelike texture. spread depending on the ratio of dry to wet ingredients. Thank you for always providing the best recipes and tips! Sally, I used the method you recommend with regards to using a spoon to push the edges back. Puffed-up definition, feeling self-important; arrogant; pompous. My husband has already snatched three! You want cookies … There are many factors that could cause cookies to be flat rather than raised. Can using fine granulated sugar instead of regular granulated sugar make a cookie turn out flat? Hi Kevin! Ugh. Learn how your comment data is processed. It’s frustrating, unappetizing, and a waste of money. Nancy, I, too, have made the magical cookies (my own recipe) and had them come out puffy and cakey. My How to Properly Measure Baking Ingredients video and guide should help. Read More. You didn’t use room temperature ingredients! hey folks, i have a pretty elementary baking question. Do not scoop the flour out of the container/bag. MY cookies are puffy, like little mountains, and most definitely not stackable. What can I donto make them spread??? I am trying now to bake your chocolate chip oatmeal cookies now for a while. I made them a bit smaller than the recipe and chilled dough and kept chilled. Chill until firm. If you don’t wish to use the Spritz Cookie Recipe, I recommend these Homemade Butter Cookies which are just as beautiful but are piped instead of using a cookie press. Q: I just started learning to bake, and after several batches of cookies, I can’t figure out how to get the consistency I want — chewy and soft, or even chewy and crunchy. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Is that possible?! Do you have any idea what might have happened? These are terrific! Not greasing or lining baking pans can cause cookies to stick to the pans. I would appreciate your thoughts on this. So that could be the issue! All shortening makes cookies puff. Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering. My cookies won’t spread at all, they stay in the same shape I initially put them on the cookie sheet. You are amazing , inspirational and have the beet recipes and tricks . My cookies ALWAYS spread. Thank you so much! My cookies didn’t spread but instead fell when they were cooling after coming out if the oven. Hi Sally! But they taste like they are not really baked, they have little wholes and after baking becoming flat and pretty dark. I’ve been trying to make some cookies spread and they stay almost the size as I place them on the cookie sheet. I was thinking of a chocolate chip cookie dough without the chips and cutting the butter by half to prevent spreading. Hi Julia, Should you sift and spoon flour for your recipes or just spoon flour from the bag or container? I know. Is this true? Let us know what you try! If your cookies are spreading too much, use some of these tips to help. Here is the trick I always use when my cookies begin to over-spread as they’re baking. What would be better to keep the cookies dairy free? 2 cups packed brown sugar. 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