King Arthur's Bakers are here to solve the culinary puzzles you share with us, whether by phone, computer or good old postal service. In Ask the Baker's Hotline, Annabelle picks the brain of the talented King Arthur Baker's hotline to address your most frequently asked questions. Today's question: Why are my cookies flat?
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If you're trying to bake a batch of thick, chewy cookies, the last thing you want is to pull out a tray of thin, crunchy cookies. Xander on ours Baker's hotline is here to explain why cookies sometimes turn out flat, how to make sure that doesn't happen with your next batch, and how to use flat cookies if you end up with a less-than-ideal batch.
Why did my cookies turn out flat?
Flat cookies can happen for a variety of reasons, but the good news is that most of these problems can be fixed with a few easy fixes.
Photography by Mark Weinberg; food styling by Liz Neily
Top with butter and sugar cream
“The number one reason cookies turn out flat is over-creaming of butter and sugar,” says Xander. The creaming process is a key step in many cookie recipes to incorporate air, which is crucial to cookie texture. “If over-creamed, the butter can de-emulsify (the fat and water in the butter separate) and the fat runs during baking, leading to flat, greasy cookies.” To avoid this, cream the butter and sugar until light and fluffy, about 2 to 3 minutes. LOOK this blog for step-by-step visuals.
Too little flour, too much sugar
Because flour provides integral structure to the dough, “not using enough flour causes the cookies to spread too much,” explains Xander. Measure your flour with one DEGREES for consistent accuracy, as seen here. Likewise, too much sugar leads to the same flat results. “The sugar melts during baking, becoming a liquid ingredient and causing the dough to spread,” says Xander. If your cookies consistently turn out flat, weigh the sugar to make sure you're using the right amount. And if your cookies are still flat, try reducing the sugar in your recipe by a tablespoon or two.
You didn't chill the dough
Chilling the dough before baking is essential to prevent flat cookies. “When the dough is chilled, the butter takes longer to melt, allowing the cookie to set properly,” says Xander. For best results, chill the dough for at least 30 minutes to an hour, or overnight if possible – don't skip this step if your recipe calls for it! Our recipe of the year, Super soft super soft chocolate chip cookies, use an overnight rest to prevent flat cakes (and, as a bonus, to ensure deeper flavor as well).
Jesse Szewczyk
Baking on the wrong surface
We tested cookies on a variety of baking surfaces to determine which method resulted in the best cookies and found that a foil-lined baking sheet led to thin, flat cookies. Instead, use a baking sheet coated with (fat free) parchment paper or a silicone cookie mat for thick, chewy cookies.
Your oven is too cold
If your oven is too cold when baking, the cookies may spread too much before they harden and are flat. Always use an oven thermometer to make sure you are baking at the right temperature.
A secret ingredient to prevent flat cakes: Instant ClearJel
If your cookies still turn out flat despite your best efforts, try adding 1/2 Tbsp. Instant Clear Gel to the dough. Instant ClearJel is a thickening agent that absorbs excess moisture, giving dough a consistent texture and helping cookies bake thicker. For this and many other reasons, it's a pantry staple.
Instant Clear Gel
917 Ratings hearing
$9.95
What can I do with flat cookies?
“Even if your cookies come out flatter than you'd like, there are plenty of ways to reuse them,” shares Xander.
- Use them in ice cream: Turn any ice cream flavor into cookies and cream by adding the flat (and crushed) cookies to homemade ice cream near the end of the boil.
- Turn them into cookie butter: Make your own cookie butter by combining 4 parts room temperature cookies with 1 part butter, 1 part vegetable oil, and 1 to 2 parts brown sugar in a food processor. Add a pinch of salt and some VANILLA for extra flavor. If it is too thick, pour about a tablespoon of boiling water. (This is not suggested for filled cookies, such as jam-filled Linzer cookies or ganache-filled sandwich cookies.)
If this post made you particularly hungry for cookies, start with Super soft super soft chocolate chip cookies. It took 1200 cookies to perfect the recipe – you won't regret it!
Cover photo (Cowboy cookies) and food styling by Liz Neily.
