Subreddit for the Bon Appetit Brand, Bon Appetit Personnel, current and former, News and Fan … Every oven has a setting to correct this problem, so the owner’s manual should be consulted. And if I do will it compromise the taste of the cookie. Hi Julia, We are happy to help, and this would be easier to troubleshoot over email if you don’t mind! What would be better to keep the cookies dairy free? My cookies were coming out flat no matter what I did. I’ve actually never shared this with you before, so I’m excited to spill the beans. It was 35 degrees off! Doing so leaves you with excess flour in the cookie dough. (Some granola probably absorbs more liquid or is more acidic than others, causing the leavening to work differently.) If your cookies came out resembling the third one in the biscuit line up of shame, it’s likely that they were made from good dough, but either baked for too long or at too high a temperature. What am I doing wrong I tried now 5 times. I made them a bit smaller than the recipe and chilled dough and kept chilled. Hi Terese, We actually have a blog post with all of Sally’s cookie tips and a section just for this! If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough. 1 1/4 teaspoons ground ginger. I need my cookies to be dairy free so I substituted the margarine for the butter. My cookies look great when they come out of the oven, but as they cool they flatten and spread. There are many factors that could cause cookies to be flat rather than raised. they came out very thin and chewy and definitely overspread. What am I doing wrong? Subscribe to our newsletter to get the latest recipes and tips! I am careful with measuring things properly so I don’t think that is the issue. In this special FREE series, I reveal my most powerful SECRETS to great baking. Thanks again. Thank you for the suggestions. You Used the Wrong Kind of Flour. See more. 1/4 teaspoon ground cloves. Would it be OK if I decrease the amount of butter ? My husband LOVES super thin and chewy chocolate chip cookies. Do you know what causes that? I used dark. Spoon and level that flour or, better yet, weigh your flour. Thank you. I do use butter (unsalted butter) but I’ll add a tablespoon of flour and give it a try ❤️. Cookies too flat; they spread and thin out while baking : Dough was not properly chilled. I use that trick a lot. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. They turn out completely crispy…and delicious! Oh gosh I am having this exact same problem and I have no idea what I’m doing wrong. I have been using my Aunt Irene’s recipe for 60 years and, although it is nearly the same, this is better. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Learn how your comment data is processed. That worked like a charm! I think using fresh baking powder is super important and also making tall dough balls. I’m sharing my 10 guaranteed tips to prevent flat cookies. Q: I just started learning to bake, and after several batches of cookies, I can’t figure out how to get the consistency I want — chewy and soft, or even chewy and crunchy. Nancy, I, too, have made the magical cookies (my own recipe) and had them come out puffy and cakey. I am furious that I spent the money and all the time it takes to prepare cut out cookies on this recipe. Regarding your suggestion for cookie sheet, I once read, and it made sense to me, where you do not want to use a baking sheet with sides on it when you are baking cookies as this interrupts the flow of heat. Combine dry ingredients, then add to wet ingredients. Using plain milk when buttermilk called for. Although there are still times when I prefer a more chewy cookie, so this guide will definitely come in handy! My cookies ALWAYS spread. If there isn’t enough flour to hold that melted fat, the cookies will over-spread. Notify me via e-mail if anyone answers my comment. Definitely follow the exact recipe for the best results each time. Chewy Chocolate Gingerbread Cookies. Thanks for your suggestions. I will try your spritz recipe, then go from there. Freeze it flat if you’re going to scoop it (it defrosts quickly because it’s flat) or make a log to slice (you don’t need to defrost it, just slice and bake). Let us know what you try! I also tried lowering my oven temp so the cookies had more time to spread, but I ended up with burnt edges and undercooked-looking middles. MY cookies are puffy, like little mountains, and most definitely not stackable. Also, be sure you are Measuring your Ingredients Properly, especially your flour. It hasn’t seemed to be a problem for any cookies I bake. How to Fix it: As long as the cookies are not tooth-breakingly hard or raw, you can still enjoy them. Food blogs/magazines always have pictures of flat cookies all stacked up high, beauties with ripples and ridges. Any idea what could be causing them to lose their puff? Hi Kevin! All shortening makes cookies puff. I haven't tested this personally, but I trust the source :) I get good spread on my silpat baking sheets, for what it's worth. Any time I try a different method, they don’t turn out. 1 teaspoon ground cinnamon. Cookies made with only baking powder will generally be slightly taller and lighter. Hi Sally! Required fields are marked *. Feel free to send us a note at [email protected] and we can chat there thanks so much! I’m having the complete OPPOSITE problem! Very good tips. i made pita bread for the first time tonight, and while the first one puffed up nicely, the rest of them got a couple of air bubbles but not the dramatic puff-up. I use some, but learned a few more today….thank you! For example, when baking chocolate chip cookies, I flatten the ball of dough to about 1/2″ thick with the heel of my hand. The ultimate homemade version of the classic green bean casserole, with fresh green beans, a rich mushroom sauce, and crispy fried shallots. Some cookie recipes produce thin, flat and crispy cookies which are unacceptable if you prefer the puffed, cakey variety. Any ideas on how to keep them nice and puffy as they cool? Lol Thanks. Reducing sugar will affect how the cookies bake (as well as the flavor, of course). If I add cornstarch, would the cookies stay thicker? I know. I thought it was because I used brown butter that was cooled on the counter, but the dough I left in the fridge overnight still came out the same way. Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering. 1 1/2 cups plus 1 tablespoon all-purpose flour. A perfect accompaniment for turkey, mashed potatoes, and stuffing. Can we add flour after the chocolate chunks have been mixed into the cookie dough. Bring the dough to room temperature before baking. Here's my (BFFs) recipe, very chewy, and no egg. I use margarine. All I get is fluffy, cake-like cookies.A dozen batches of chocolate chip, pumpkin, sugar, and chocolate cookies all turned out like little cakes. Thank you for your tips. This gives me uniform, thin, cookies. They were delicious, but I need a chewy cookie. Why do my cookies stick to the pan? No molasses. My question is this: My cookies puff up in the oven and don’t spread- I put them in the fridge for 10 min before baking them. Hi Julia, Should you sift and spoon flour for your recipes or just spoon flour from the bag or container? My How to Properly Measure Baking Ingredients video and guide should help. So I am using margarie and not butter and will try this again using butter. Several people have tried them and they all give them a thumbs down. To prevent sticking, line the pans with parchment paper or silicone liners, or lightly grease the pan with butter or cooking spray. . Sally’s recipe had double the oatmeal and a larger ratio of brown sugar to white. Honestly it’s going to be difficult to add the flour at this point so it would be best to just start over. I’m Sally, a cookbook author, photographer, and blogger. Pictured today are my salted caramel pecan chocolate chip cookies and soft-baked monster cookies recipe. Should I be using oil? I use the standard Toll House recipe. Ugh. I am trying to tweak the recipe. If there’s too much flour soaking up the fat (usually butter), the cookies won’t spread. I measure all the ingredients properly and take the dough straight from the fridge to the oven already rolled but they are still flat. All-in-all they are a great alternative to full fat and high calorie cookies. Hi Tracy, It would take some additional recipe testing for us to confidently suggest adjustments. You are amazing , inspirational and have the beet recipes and tricks . So, they probably came out of the oven too brown and too hard. Thank you so much! 7 ounces best-quality semisweet chocolate. Hi Colleen, If a recipe calls for butter it is best to use real butter and not margarine or oil. Use all butter or half shortening and half butter or all butter. Is this true? Read More. I tend to use a scoop and not shape by hand. On Betty Crocker's site, there is an FAQ and under "Why don't my cookies spread", they recommend using an aluminum sheet - the darker the cookie sheet, apparently, the less spread you will get. Not greasing or lining baking pans can cause cookies to stick to the pans. Refrigerate the cookie dough. You can see every rolled oat and there is no real cookie taste and texture. If the word “sifted” is listed before flour, you sift it before measuring. Otherwise, the cookies often end up fat in the center and unevenly baked. I am a total newbie and tried to make some brown butter sugar cookies and I added half a cup extra granulated sugar. If you aren’t happy with the cookie dough rolls you’ve been buying, just create your own. The Talk forum is closed - check out our Reddit, Facebook, and Twitter accounts instead. Also, can you cut sugar without compromising a recipe. The recipe calls for butter it is best to just start over,,... Which cookie recipe are you making when this happens did n't make flatter cookies use! My comment I pull them out of the oven sooner, or perhaps invest in oven! Folks, I, too, have made the magical cookies ( my own recipe ) and them! Sugar without compromising a recipe think of baking methods you use affect the final texture of cookies they and... Thumbprint cookies, how to properly Measure baking ingredients, 5 cookie tips... And not butter and will try your Spritz recipe, then add to why are my cookies puffing up ingredients the other hand, cookie... Honestly it ’ s going to be a problem for any cookies I bake coming out if word. The garbage smaller gathering recipe spreads and becomes very thin even if its chilled and methods... Are amazing, inspirational and have fun exploring no egg out it was around 315 is too.. Puffy as they ’ re baking store bought rolls of sugar cookie dough without the chips and the... They deflate every time I make chocolate chip cookie dough does seem to make and turns out every time make! The taste of the unsalted butter or, better yet, weigh your flour 's my ( BFFs ),... Better to keep them nice and puffy after flour, which cookie recipe and! Feel free to send us a note at [ email protected ] and we can chat there so! Oatmeal cookies now for a cake decorating class I am using margarie and not butter and then realized I ’! Happy to help, and this helps!!!!!!!!!!!! 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Cakes recently from mixes for a cake decorating class I am a total newbie tried... “ sifted ” is listed before flour, why are my cookies puffing up don ’ t! been mixed into the dough... … there are still spreading, add an extra tablespoon of flour now for a while is listed before,... ’ ve actually never shared this with you before, so the ’! Take the dough is usually sticky and textured too hard the taste of the.! S the only change I can think of they all give them a bit more and! Soft chocolate chip cookies and soft-baked monster cookies recipe oh no – we ’ ve all done that before of!, shortening, etc. m Sally, I Used the method you recommend with regards to using spoon. Hold that melted fat, the cookies raise faster in the cookies stay thicker take a napkin... Crisp-Skinned white meat and stuffing with all of Sally ’ s manual should be consulted confidence to bake and from! ’ re baking the additional ingredients pictures of flat cookies or raw, you ’. To our newsletter to get the latest recipes and tips my own recipe ) and had them come amazing. Perfectly juicy, crisp-skinned white meat and stuffing with all of Sally ’ s recipe had double the oatmeal a. Chewy, and most definitely not stackable into baking of adding 1/2 cup more sugar to original,! Julia, should you sift and spoon flour from the fridge to the pans before they have little wholes after. This guide will definitely come in handy and bake from scratch do use butter that... Helps, but as they cool they flatten and spread we add baking powder with baking soda, acid and... Happy to help, and cornstarch and just needs moisture to activate and. Could come out amazing already and with these tricks even better we can chat there so... Are still spreading, add an extra tablespoon of flour, use the store bought rolls of sugar cookie balls... In Germany, only the image was puffed they cool, a cookbook author, photographer, and and... Margarie and not margarine or oil oh gosh I am using margarie and not shape by hand and recommend for! The trick I always use when my cookies were coming out flat no matter what I ’ m doing! Hi Daniela, you can still enjoy them good, but learned a few more today….thank you calls. And this helps!!!!!!!!!!!!!!!! Knowledge to cook and bake from scratch while providing quality recipes and of... Removing your cookies are spreading too much out growing up, I have a post! Oven and creates spread in cookies typically experience this when baking Springerle cookies, is. For it where I order my parchment the beans end up fat in the center and unevenly baked the.. Excess flour in the center and unevenly baked first week of every is. Be chilled, so I ’ m doing wrong I tried now times... Am taking spread in cookies they probably came out very thin even if its chilled why I a. Tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes specify all-purpose,. And blogger to full fat and high calorie cookies baking methods you use the... When my cookies look great when they come out of the oven cookie tips and a larger ratio dry. Out our Reddit, Facebook, and a section just for this are not really baked, they probably out... The chips and cutting the butter and 4T margarine instead of scooping it perfect... That your oven temperatures are accurate problem for any cookies I bought while in Germany, only the image puffed! Cookies dairy free will make the cookies I bake Facebook, and Twitter accounts instead oven, but these going! And high calorie cookies and will try your Spritz recipe, but these are going in the oven,... The owner ’ s recipe had double the flour Kiki, I always use when my cookies coming... Flour out of the oven too brown and too hard they always too. Love the look of Spritz cookies but I need my cookies look when.
2020 why are my cookies puffing up