Have you ever tried a sugar cookie recipe that claims to be "non-spreading" and then baked princess carriage cookies that came out of the oven looking more like smashed pumpkins?
Have you ever given your "no-fail" recipe to a friend only to have them return with a FAILED verdict?
I'm not sure if you know this...but I make chocolate sugar cookies. I've made chocolate sugar cookies using the same recipe for a reallllllly long time. My recipe is solidly in the no-spread camp. But that doesn't mean that it will come out perfect 100% of the time. A really good, really solid recipe is only PART OF THE EQUATION.
If you are struggling with sugar cookies that spread, read the nine tips below and start baking with confidence!
And in case you are wondering...over creaming will force all that air out...causing the same problem and leaving you with a dense cookie. Most recipes will tell you to cream until the butter is "light and fluffy". Watch the color of the butter and sugar mixture. As air is trapped, it will lighten the color. When it lightens to a pale yellow - you are safe to move on.
(With *MY* recipes... I cream the butter and sugar together until the sugar is fully incorporated and it's all one uniform texture.)
So what is too warm? Most recipes call for "room temperature butter" because as a whole...not many of us measure the temperature of our butter. If you have a culinary thermometer, the ideal temperature is in the 60-68F range. Or...if you are a "regular person" like me... you could try pushing on the butter. You should be able to make a dent in the butter...but it shouldn't be so soft that you can push your finger through the center of the butter. You should be able to cut it with the side of a plastic spoon...but not smash it with the flat side of a plastic spoon.
1) They are perfectly smooth and have almost no friction. It's easier for the dough to spread out.
2) That whole "shiny" thing is actually reflecting heat. Since the baking pan doesn't heat up as quickly...the outside edges of the cookie don't have a chance to set before the butter really melts.
Use parchment or a silicone baking sheet on your shiny new baking sheets until they get some "character" on them. And in case you are wondering...dark baking sheets will absolutely reduce spreading because they heat much faster, and will set the outside edges of the dough much sooner. BUT...they will also crisp up those edges before the rest of the cookie is baked. (Which is totally fine if that's what you are going for!)
If you are new to decorating cookies and are searching for a good non-spreading roll out cookie recipe -- please read these COOKIE BAKING TIPS FIRST. Choose a tried and true recipe from this list of TOP RECOMMENDED ROLL OUT COOKIE RECIPES.
Have you ever given your "no-fail" recipe to a friend only to have them return with a FAILED verdict?
WHAT MAKES SUGAR COOKIES SPREAD??!
I'm not sure if you know this...but I make chocolate sugar cookies. I've made chocolate sugar cookies using the same recipe for a reallllllly long time. My recipe is solidly in the no-spread camp. But that doesn't mean that it will come out perfect 100% of the time. A really good, really solid recipe is only PART OF THE EQUATION.
If you are struggling with sugar cookies that spread, read the nine tips below and start baking with confidence!
1. Your sugar cookies might be spreading because your oven temperature is inaccurate.
I've baked with a lot of different ovens. And I don't think I have ever ONCE baked with an oven that was actually the temperature it said it was. Grab an oven thermometer (aff) and then use this video to figure out how to calibrate your own oven!2. Your sugar cookies might be spreading because you are under-creaming or over-creaming the butter and sugar.
Creaming the butter and sugar together creates structure in the cookie dough and adds pockets of air to give it a light texture. It's sometimes referred to as mechanical leavening. If you are mixing cookies by hand, it's difficult to achieve a uniform structure in the dough. The denser bits of butter and sugar will heat more quickly than a dough that is filled with tiny pockets of air. This quicker heating will cause more spreading.And in case you are wondering...over creaming will force all that air out...causing the same problem and leaving you with a dense cookie. Most recipes will tell you to cream until the butter is "light and fluffy". Watch the color of the butter and sugar mixture. As air is trapped, it will lighten the color. When it lightens to a pale yellow - you are safe to move on.
(With *MY* recipes... I cream the butter and sugar together until the sugar is fully incorporated and it's all one uniform texture.)
3. Your sugar cookies might be spreading because your butter is too warm.
When butter is cold, it has a solid shape. When it is warm, it melts into a liquid. Butter needs to be cold enough that it can be creamed properly as mentioned above. It also needs to be cold enough to keep it's shape in the oven long enough for the outside edges of the cookie to begin to set.So what is too warm? Most recipes call for "room temperature butter" because as a whole...not many of us measure the temperature of our butter. If you have a culinary thermometer, the ideal temperature is in the 60-68F range. Or...if you are a "regular person" like me... you could try pushing on the butter. You should be able to make a dent in the butter...but it shouldn't be so soft that you can push your finger through the center of the butter. You should be able to cut it with the side of a plastic spoon...but not smash it with the flat side of a plastic spoon.
4. Your sugar cookies might be spreading because your house is really hot.
You may start with a butter that is the right temperature, but if your house is really hot...it's going to start melting before it gets to the oven. In this case...you really will need to chill your dough before baking. (Even if it's a No-Chill recipe.)5. Your sugar cookies might be spreading because you may have overcrowded your baking sheet.
I'm not entirely sure why this makes cookies spread. Maybe it creates heat pockets when the cookies are close together. Maybe cookies attract. I don't know. But I DO KNOW that cookies spread more when there is less than 1 inch between cut-outs on a baking sheet. Like a moody teenager...they just need their space.6. Your sugar cookies might be spreading because you are baking on shiny new baking sheets.
There are two reasons why those gorgeous new baking sheets might be making your cookies spread.1) They are perfectly smooth and have almost no friction. It's easier for the dough to spread out.
2) That whole "shiny" thing is actually reflecting heat. Since the baking pan doesn't heat up as quickly...the outside edges of the cookie don't have a chance to set before the butter really melts.
Use parchment or a silicone baking sheet on your shiny new baking sheets until they get some "character" on them. And in case you are wondering...dark baking sheets will absolutely reduce spreading because they heat much faster, and will set the outside edges of the dough much sooner. BUT...they will also crisp up those edges before the rest of the cookie is baked. (Which is totally fine if that's what you are going for!)
7. Your sugar cookies might be spreading because you are baking on low quality baking sheets.
I'm not saying you have to buy the most expensive baking sheets on the market. In fact, the baking sheets I normally get average $5-10 each. They are made of durable aluminum. Aluminum is an excellent conductor of heat. On the other hand, the cheap thing baking pans you get from a grocery store or a dollar store are likely to be made of steel. And steel is not such a good conductor of heat. Steel pans will not heat uniformly and your cookies will not bake uniformly.8. Your sugar cookies might be spreading because you are using baking powder that has expired.
Once opened, baking powder is good for about 9 - 12 months. Fresh baking powder provides LIFT in baked goods. It makes things puff UP...not out. However, if the baking powder is expired... all bets are off. To test your baking powder, pour 1/2 teaspoon of it into a cup of hot water. If it fizzes immediately -- it's still good! If nothing happens -- it's time to get new baking powder.9. You need to find a new recipe.
Not all recipes can be salvaged with these tips. A sugar cookie needs the right ratios of fat to sugar and liquid to starch in order to be a non-spreading recipe.If you are new to decorating cookies and are searching for a good non-spreading roll out cookie recipe -- please read these COOKIE BAKING TIPS FIRST. Choose a tried and true recipe from this list of TOP RECOMMENDED ROLL OUT COOKIE RECIPES.
NEED MORE??
Get the supplies: High Heat Thermometer, Aluminum Baking Sheets (I buy the 18X13" pans. They are considered "half-sheet pan" size.)
