King Arthur's Bakers are here to solve the culinary puzzles you share with us, whether by phone, computer or by the good old postal service. In Ask the Baker's Hotline, Annabelle will pick the brain of the talented King Arthur Baker's hotline team to address some of your most frequently asked questions. Today's question: how to prevent cookies from spreading.
* * *
After taking the time to carefully cut dozens festive cookies or bunches with spoons of chocolate filled dough, the last thing you want to see when you pull the baking sheet out of the oven is that your cookies have spread into thin, shapeless blocks. With expert advice from our cookie-pro Dawn Baker's hotlinewe have the tips you need to prevent your cookies from spreading.
anonymous
Why did my cookies spread?
There are many factors, both environmental and recipe-related, that can lead to your cookies spreading.
1) Your ingredient ratios may be low
“Too much liquid or sugar can throw off your wet-to-dry ratio and lead to spread,” says Dawn. The key to avoiding over-hydration? Measure your ingredients with one kitchen scale to ensure accuracy.
2) The eggs were not the right size
Using larger eggs than a recipe calls for can cause spread due to the added hydration. “Follow the size indicated on your prescription for best results,” says Dawns. “We use a total of large eggs our recipes!” If you don't know the size of your eggs, they should weigh about 50 grams each.
3) Your butter may be too warm
We've all thought, “You do it really does it matter if my butter is at room temperature?” It turns out, absolutely yes! Very warm butter will melt and spread in the oven before your cookies set. So if your recipe calls for butter at room temperature, it should be just that: room temperature. “It shouldn't be melted or warm to the touch,” says Dawn. “Butter at room temperature is malleable but cold to the touch. Try it with your finger: Does it feel right? Can you insert it but feel some resistance? If the answer is yes to both, butter is the right one.”
4) Your retainers are lagging behind
When was the last time you checked the best-by date on your baking powder? “Stale baking powder or baking soda will cause your cookies to spread so much that they all bake together,” Dawn explains. Because nothing is helping the cookies to rise, they have nowhere to go but out!
5) Your oven is probably lying to you
Don't take it personally. Most ovens signal that they are “ready” several minutes before they are properly heated. “Baking cookies in a very cold oven will cause the fat to melt before your cookies set, leading to spread,” says Dawn. Pick up an oven thermometer the next time you're at the grocery store so you can be sure your oven is at the right temperature.
How to prevent cookies from spreading: changes you can make to your dough
Now that we've established some of the reasons why cookies spread to unknown ponds, let's look at some ways to ensure successful baking in the future.
Food photography and styling by Liz Neily
1) Consider substituting butter for shortening
Many cookie recipes call for butter for its irresistible flavor. But it can come at the cost of overspreading. “Shortening can cause the cookies to spread less because of the higher melting point,” explains Dawn. “Substitute one for one by volume in a butter-based cookie recipe. You can also choose half butter, half butter to get the best of both worlds: butter for flavor and shortening for texture.” our Classic chocolate chip cookies the recipe uses both, and has amassed nearly 500 positive comments. (But stick to just butter in recipes that rely heavily on butter for flavor, like ours Holiday Butter Cookies OR Shortbread.)
2) Fry the butter
A great (and delicious) way to bring more stability to your cookies is to brown the butter. “Using chilled fried butter helps prevent spread because the water is removed during the frying process,” shares Dawn. “It also adds a unique, delicious note that enhances the flavor profile of your cookies.” When browning the butter, start with a few extra tablespoons than the recipe calls for, as some of it will evaporate as it cooks. Once cooled, measure the amount your recipe calls for by weight. (If you've never fried butter before, here's one step by step blog.)
Note that brown butter can add brown flecks (as well as a slightly savory flavor) to baked goods. If you are making shortbread or sugar cookies that you want to have a clear, creamy color, use regular butter.
3) Reduce sugar by 10% by weight
If you really like a recipe but it consistently spreads a little too much despite your best efforts, consider cutting back 10% of the sugar (by weight). As Dawn explains, “Sugar is hygroscopic, which means it attracts liquids into the cookie dough. Less sugar allows the flour to absorb more liquid, which stiffens the dough and helps prevent over-spreading.
Photography by Rick Holbrook; food styling by Kaitlin Wayne
4) Chill that dough!
Chilling is a required step in many cookie recipes and is not a place to cut corners. “When cold cookies are baked, the butter stays solid longer, slowing spreading,” says Dawn. “30 to 60 minutes in the fridge works wonders, and you can bake the cookies right out of the fridge.” Refrigeration will not only help the fats to harden and the flour to hydrate, but it also helps the flavors to develop. Don't overlook the refrigerator!
How to prevent the spread of cookies: changes you can make to your baking environment
A few final, simple steps can be the difference between gorgeous, intricately cut cookies and a great pool of sadness.
1) Don't grease your baking pan – line it instead
“For best results, choose one silicone baking mat OR Parchment paper to line your pan,” recommends Agimi. “Simply greasing your pan—essentially adding fat to it—will encourage your cookies to spread.” (Look our side-by-side test bake to see for yourself.)
If you go the parchment route (which is my personal preference), be sure to reuse it! Check out our blog, Things bakers know: You can reuse parchment more than you think.
Photography by Danielle Sykes; food styling by Liz Neily
2) Cool your baking sheets between batches
A safe way to spread cookies is to place them directly on a hot sheet pan. “Cool the sheet pans completely between batches,” says Dawn. “A hot pan will warm your batter and encourage the cookies to start spreading before they hit the oven.”
With these cookie tips in your toolbox, we guarantee the only thing spreading this season will be holiday cheer.
Not sure where to start? Look through ourthe complete cookie recipe archiveto find your next bake.
Cover picture (Peanut Butter Oatmeal Chocolate Chip Cookies) and food styling by Liz Neily.
