Making homemade cookies can be a fun way to get creative in the kitchen and satisfy your sweet tooth. Baking cookies can be a delicate process, and common mistakes can affect the texture of your treats. If your cookies keep coming out of the oven looking flat, crispy or greasy, use this guide to learn more about the possible causes and how to prevent them the next time you bake.
9 REASONS COOKIES SPREAD TOO MUCH & WAYS TO FIX THEM
Whether you’re making chocolate chip, sugar, oatmeal, molasses, peanut butter or shortbread cookies, common baking mistakes can alter the rise of your dough in the oven. Explore the following reasons why cookies spread too much so you can achieve better results the next time you bake.
1. OVEN IS TOO HOT
Oven temperatures are a crucial factor in baking. If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie’s rise. Always bake cookies according to the temperature recommended by your cookie recipe.You may need to check your oven’s calibration and thermometer to ensure that it is functioning properly.
If you are baking with the Convection setting, you may need to adjust the temperature and bake time of your recipe. Select KitchenAid® convection ranges and wall ovens feature the EasyConvect™ Conversion System that takes the guesswork out of convection cooking to help you get exceptional baked results.
2. INGREDIENTS MEASURED INCORRECTLY
Baking is truly a science, and the texture and rise of your cookies rely on a careful ratio of fat, sugar and flour. Common measuring mistakes like using too little flour or too much sugar can lead to a flat cookie, so always use measuring cups and spoons when adding dry and wet ingredients to your dough.
Also, take note of how your recipe tells you to measure. A heaping cup of flour differs from a leveled cup and conflating the two can lead to an unbalanced ratio of ingredients.Using a scale can help you accurately measure your dry ingredients like flour, sugar and baking powder. If you don’t have a scale, you can simply scoop the ingredients with a measuring cup and level off any excess with a knife edge.
3. BAKING SHEET IS TOO HOT
When creating multiple batches of cookies back to back, make sure each batch of dough is placed on a cool baking sheet. Setting chilled dough on a baking sheet fresh out of the oven can cause the butter to melt before the baking process starts, leading to a flat result.
To prevent this baking error, transfer your first batch of cookies onto a cooling rack and place the cookie sheet in the freezer for a few minutes to bring the temperature down.
4. BUTTER IS TOO SOFT
Though many cookie recipes tell you to cream fats and sugar using softened butter, there is such a thing as too soft. Butter that is completely melted or warm to the touch won’t incorporate enough air into the dough, leading to an improper rise.
To correctly soften butter for your cookies, use your microwave or let it sit at room temperature for thirty to sixty minutes. Softened butter should be easily pliable but still cool to the touch. If your butter is over-softened, you can mix in a few ice cubes for about a minute.
5. BAKING SHEET IS OVER-GREASED
Baking cookies on a baking sheet that has been over-greased can flatten the dough as it bakes. Over-greased pans can result from leftover grease from a previous batch of cookies or using too much cooking spray. Make sure you’re placing your cookie dough on a clean, lightly greased or non-stick baking sheet to achieve your desired rise.
6. DOUGH WASN’T CHILLED BEFORE BAKING
If your cookies come out of the oven looking flat, you may not have adequately chilled the dough before baking. Chilling times may vary depending on the cookie you’re making, but you should typically chill cookie dough in the refrigerator for at least two hours before you pop it in the oven.
Before you place your dough in the refrigerator to chill, shape the dough into a large disk or individual dough balls to avoid warming the dough with your hands after the chilling process.
7. DOUGH IS OVERMIXED
When mixing cookie dough, you want to make sure that all of the ingredients are thoroughly incorporated. However, avoiding overmixing is essential as this can lead to flat, crispy cookies. Overmixing can create a surplus of air bubbles that can collapse while bakingand can over-develop the gluten in your dough, which can lead to a dense and tough cookie.
Whether you’re mixing in a stand mixer or a food processor, a good rule of thumb for preventing overmixing is to stop once you no longer see streaks of flour on the sides of the bowl.
8. BAKING SHEET WAS OVERCROWDED
An overcrowded baking sheet doesn’t leave enough room for cookies to spread and bake as they should. For best results, place your cookies at least two inches apart on your baking sheet.
9. INGREDIENT SUBSTITUTIONS
Substitutions can be a great way to experiment with recipes and make do with the ingredients you already have in your pantry. However, some substitutions can affect the rise and texture of your cookies. For example, using butter in a cookie recipe that calls for shortening can alter your final product as the two fats melt at different rates. Using baking powder instead of baking soda or vice versa can also affect the height of your cookie’s rise.
If you need to make ingredient substitutions, ensure the rest of your recipe is adjusted to accommodate the different ingredientsor find a new recipe that already takes the substitution into account.
WHY ARE MY COOKIES FLAT AND GREASY?
Using too much butter in your dough can lead to flat and greasy cookies. As previously noted, baking is a science, and it is essential to closely follow recipe measurements to ensure the best results.
WHAT MAKES COOKIES RISE?
During baking, the moisture in your cookie dough turns into steam that pushes through the dough and helps it rise. Leavening agents like baking powder or baking soda release gas in the dough, also causing it to expand.
RECIPES TO FOLLOW TO AVOID FLAT COOKIES
Closely following tried and true cookie recipes can help you avoid flat cookies, but that doesn’t mean you can’t get creative with flavors and add-ins. Experiment with delicate flavors like lemon and lavender, classic Christmas flavors, or enjoy the rich, earthy flavor of chocolate and tahini.
Elevate the classic chocolate chip cookie recipe by adding ingredients like caramel and coconut or sea salt and miso. You can even transform your favorite sweet beverages, like cinnamon horchata or Mexican hot chocolate, into cookies that delight your palate.
EXPLORE KITCHENAID® STAND MIXERS
Make cookies, cakes, pasta, pizza dough and more with the help of a KitchenAid® stand mixer. Explore tilt-head and bowl-lift models to find the option that best suits the way you make so you can unlock endless possibilities in your kitchen.
LEARN MORE BAKING TIPS FROM KITCHENAID BRAND
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Leavening Agents to Use for Baking Learn about different types of leavening or raising agents–physical, chemical or biological leaveners–and how to use natural or mechanical leavening in baking.
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