Are your cookies greasy puddles of flattened dough? Did you waste a couple of hours of your weekend baking a batch of ruined cookies? Has your cookie recipe flopped terribly? If your cookie-making exercise has been a disaster, here are some tips to prevent your cookies from spreading.
#1 The Chilling Process Is Important
Chilling is not a must for cookie dough. However, you can make this decision based on the appearance of the dough and how it is to the touch. If it is sticky, wet and greasy, go ahead and chill it; that will prevent spreading. You do not want your cookies to be overspread, greasy puddles.
Cookies made with colder dough will turn out solid, thick and sturdy. Plan your cookie-making in such a way that you allow the dough to chill overnight. Remove it from the fridge and let it sit at room temperature for about ten minutes or more depending upon how long you have chilled it. You may need to allow the chilled dough to ease a bit before rolling it into balls and baking the cookies.
#2 Line The Baking Sheet Well
You can use a baking paper or silicone baking mat for your cookies. Don’t be tempted to coat the baking sheet with a non-stick spray or butter as the greasy foundation can cause the cookies spread. It is always better to invest in a silicone mat to bake cookies. These mats retain their grip on the bottom of the cookie dough.
#3 Make Tall Cookies
This is a simple trick. If you want round cookies, you roll the dough into round balls and for thicker cookies, roll it into taller balls. Ensure that the baking sheets are at room temperature.
#4 Always Use Quality Baking Sheets
Do you want perfectly baked cookies? It is essential that you use good quality, light-coloured and medium-thickness baking sheets. The reasons are easy to understand. Dark metal sheets are likely to overcook your cookies, and thin baking sheets may burn the cookie bottoms. Good quality sheets will help you bake perfect cookies.
#5 Cool The Butter
The warmer the butter, the softer it becomes. Cookies made from runny butter will spread all over the baking sheet and flatten. The butter needs to be at room temperature. When you press your finger into this cool butter, it must make a dent and not sink down or slide all over.
#6 Get The Measurements Right
When you place cookies in the oven, they start spreading as the fat content in them melts. If the quantity of flour is insufficient to hold the fat, the cookies will spread. It’s best to weigh cookie flour; balance the amount of flour and fat to get perfectly-spreading cookies.
#7 Avoid Over-Whipping The Dough
You need to time the various cookie-making steps. Mix butter and sugar for about one to two minutes. Running the blender for a longer time will whip more air into the dough. The excess air in the dough is a sure-shot way of making your cookies collapse while baking.
#8 Do Not Crowd The Rack
It is better to divide the dough into multiple batches if you can’t fit all the cookies on the existing racks. Keep rotating the cookie sheets from top rack to the bottom rack for even baking. Remember that an oven has hot spots that result in uneven baking if the sheets are not rotated.
Follow these tips and practice a lot to make the perfect cookies. At Ganache Patisserie, you will find fantastic breads and delicious croissants, layer cakes, cupcakes, pastries, sourdough and other baked goods for everyday consumption as well as for the holidays. We also have a wide variety of cupcakes for you to indulge in. Come; explore our scrumptious world of goodies.
Thanks for reading,
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