I baked these cookies—red velvet, matcha, and vanilla crack cookies. I always wonder why the vanilla ones spread more than the other flavors.🤔

by Accomplished_Low_265

13 Comments

  1. backnarkle48

    Cocoa has naturally occurring starch in it. That prevents spreading.

  2. The vanilla has less dry ingredients. Cocoa powder and matcha powder absorb some of the fat.

  3. Southern_Print_3966

    Cocoa powder is like entirely fiber and some minerals so there’s more dry powder! Matcha powder probably similar. My choc and regular cookies do the same thing! These look stunning btw 😍

  4. cupcakegiraffe

    I thought the purple ones were going to be ube. 😛

  5. RedYamOnthego

    Pretty!

    Vanilla is a liquid, while matcha and cocoa are powders that will absorb a little liquid.

    Easiest thing to do is add the tiniest amount of liquid to the matcha and cocoa cookies.

    Alternatively, reduce the liquid in the vanilla by a bit.

  6. deliberatewellbeing

    these looks so uniform and delicious

  7. LMay11037

    Fym no recipe 😭😭😭😭 those look soo good

  8. These are so pleasing to look at between the colors and perfect circles

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