I have been using this recipe for a long time and sometimes it spreads really bad, other times it doesn't. I usually use just shortening, but decided to try just butter to see if it would help and it still spread. The dough was in the freezer like I usually do and everything. The only difference is using butter. Does anyone have any recommendations on keeping my dough from spreading??? I really don't want to change recipes of I don't have to. Here's a picture of how much it spread, and then the recipe.
by BuffaloHairy80
12 Comments
Please understand weather has a lot to do with cookies and recipes as well. Add a little more flour or powdered sugar. If you don’t wanna have that flour taste however that’s the best I could do because that’s how I prevented mine from spreading.
After you’ve cut your cookies, place them on greaseproof paper and chill again until you’re ready to bake.
Leave out the baking powder
Swap some flour for cornstarch. My recipe is in grams not cups but it’s slightly under 10% or so. 470 grams of flour and 40 grams of cornstarch.
Chill the dough well also.
For a similar recipe I use 1/2 tsp baking powder, and as another user said, chill after cutting out and before baking. I also dock the cookies with a fork before baking, seems to help with the puffing up. Good luck!
1 cup butter, 1 egg & 3 cups. Eggs will also cause it to spread and be more cake like texture
I use Sally’s baking addiction sugar cookie recipe. Cookies never spread
If you don’t want to adjust the recipe try using a silicone baking mat.
If you don’t want to omit baking powder (I don’t), half that amount. I use a very light touch with the baking powder, usually no more than 1/2tsp or 1/8tsp depending on how adventurous I’m feeling that day.
Also, I see the recipie mentions margarine, and that’s fine, but make sure it’s more oil/fat than water. It makes a difference.
Not sure of your altitude but if you’re higher up that definitely makes leavening like baking soda and baking powder act weird. In Colorado I had to cut it by half or more.
Even if you’re not up higher, as someone else said, cut the baking powder first to see if that helps. Try reducing it by half at first. I roll out and chill my dough, then cut shapes, then chill again and put them straight into the ready oven.
I personally don’t just chill my cookies after cutting them out, I freeze them until they are hard and then straight from freezer to oven. Ever since then my cookies have kept their shape no problem.
I’m having this problem too. The cookie gal I’ve been taking classes from, said the butter I’m using might be the culprit. I use Kirkland (Costco) salted butter and she said it has a higher water content and could be causing the problem. I’m using her cookie recipe and our cookies are not the same. She suggested changing the butter and more flour. I’m going to try a bit of cornstarch like some have suggested.