I’ve been there.
- Are your cookies flat greasy puddles?
- Did you just waste an hour of your time?
- Is your cookie recipe a complete flop?
After years of baking cookies– and writing a cookie cookbook— I know exactly what a failed batch of over-spread cookies is like. It’s frustrating, unappetizing, and a waste of money.
Let me help.
I’m sharing my 10 guaranteed tips to prevent flat cookies.
10 Guaranteed Tips for Thicker Cookies
- Chill the cookie dough. Not all cookie dough requires the chilling step– and I normally determine that by how the cookie dough looks and feels. If the cookie dough is particularly sticky, wet, or greasy, chilling is in its best interest. And yours! Chilling cookie dough helps prevent spreading. The colder the dough, the less the cookies will over-spread into greasy puddles. You’ll have thicker, sturdier, and more solid cookies. Whenever I make cookies, I plan ahead and chill the cookie dough overnight. After chilling, let your cookie dough sit at room temperature for about 10 minutes (or more, depending on how long the dough has chilled) before rolling into balls and baking. Your cookie dough may be a solid rock, so letting it slightly loosen up helps.
- Line your baking sheet. Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much. These mats also promote even browning. Mats can get greasy! Here is how to clean your silicone baking mats.
- My tall cookie trick. Roll your cookie dough into tall balls instead of perfectly round spheres. Taller balls of cookie dough ensure thicker cookies. You see this cake batter chocolate chip cookies photo? (Scroll down in the post.) Just like that.
- Cool your baking sheets. Never place cookie dough balls onto a hot baking sheet. Always room temperature baking sheets.
- Quality baking sheets are a MUST. Did you know the color and material of your baking sheets greatly impacts the way your cookies turn out? Dark metal sheets typically over-bake cookies and thin flimsy cookie sheets = burnt bottoms. I’ve tested many brands and my favorite is USA Pan half sheet baking pan. (Not sponsored!) They’re a wonderful size for baking a dozen cookies, have an edge so they’re great for other recipes like toffee, chex mix, and yellow sheet cake. I suggest owning a few. I have 6!
- Cool butter. When butter is too warm, it is too soft. When butter is too soft, your cookies will spread all over the baking sheets. Room temperature butter is actually cool to touch, not warm. When you press it, your finger will make an indent. Your finger won’t sink down into the butter, nor will your finger slide all around. Here’s my trick to soften butter quickly!
- Correctly measure the flour. Cookies spread because the fat in the cookie dough melts in the oven. If there isn’t enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.
- Don’t overmix the cookie dough ingredients. Cream the butter and sugar for only as long as you need to, usually about 3-5 minutes. Don’t begin beating then leave the room with the mixer running. I’m guilty of this too! Whipping too much air into the dough will cause those cookies to collapse when they bake. I guarantee that. Here’s even more on how to cream butter and sugar.
- One batch at a time, on the middle rack. I know that sounds a little crazy, but that’s how I bake every single cookie recipe. Here’s why: you get the best possible results when the oven only concentrates on that 1 batch. If you absolutely need to bake more than one batch at a time, rotate the baking sheets from the top rack to bottom rack a couple times through the baking process to encourage even baking. And turn the sheets around as well. Ovens have hot spots.
- Freeze for 10 minutes. We’re coming full circle back to tip #1! After you roll the cookie dough into tall balls, freeze them for 10 minutes. Here’s how I do it: after I roll cookie dough into balls to bake them, I place the balls on a plate and put the entire plate in the freezer. Then I preheat the oven. This time in the freezer firms up the balls which may have gotten a little soft while handling with our warm hands. Remember: the colder the dough, the thicker the cookie.
How to Save Your Flat Cookies!
Here is the trick I always use when my cookies begin to over-spread as they’re baking. I’ve actually never shared this with you before, so I’m excited to spill the beans. 🙂
- Use a spoon. When you notice your cookies over-spreading, remove your baking sheet from the oven. Use a spoon to push the edges back towards the center of the cookie. A spoon can literally reshape your over-spreading cookies. Place back in the oven. Repeat during bake time if necessary, then repeat one more time when the cookies have finished baking.
Works every time.
What are your guaranteed cookie tips?
Pictured today are my salted caramel pecan chocolate chip cookies and soft and thick monster cookies recipe.
Reader Comments and Reviews
I like whoopie pies but as old I am I still don’t make good whoopie pies. Many times they are flat. Every recipes I have made of yours I have been happy with. Can you give me a whoopie pie recipe that I would be please with. Thank you
Hi Janice! These red velvet whoopie pies or gingerbread whoopie pies would both be great for the holidays!
Awesome recipes
Can I add extra cornstarch to cookie dough to help with being thicker?
Hi Sharon, cookies will (or won’t!) spread depending on the ratio of dry to wet ingredients. If your cookies are spreading too much, use some of these tips to help. Cornstarch helps, but a little more flour would as well.
I made soft pumpkin cookies but my dough isnt really thick i put it in the fridge any ideas how to make it more thick
Hi Dawn, are you using our recipe for soft pumpkin cookies? Did you start with proper room temperature butter? Chilling the dough will help thicken up the dough.
What brand of butter do you use in your baking? Does it make a difference?
Hi Cin, we typically use store-brand butter, unless it’s a recipe where we think it’s noticeably improved by using European butter with a higher butter fat percentage. If that isn’t mentioned, then you can just use any unsalted butter you find at your grocery store!
I just baked your Soft and Chewy Oatmeal Chocolate Chip Cookies and there was no link to leave you comment in the said recipe. I have made several of your recipes and they always turned out perfectly except these cookies. I follow the weight measurements because they are more accurate. Having said that this recipe spread so much and yes I chilled it as per recipe. In my experience, it is usually a case of not enough dry ingredients. After reading some comments, there was one that said that the weight of the old fashioned whole rolled oats was incorrect. I checked it and she was right. 3 cups weigh 328g, not 255g as per your recipe. I will not try it again because it isn’t worth it. Just thought you might be interested to know.
Hi Alice, the weight measurements are correct on that recipe. Oats should be fluffed, spooned, and leveled like how we measure flour. You can read more about measuring baking ingredients in this post. We’re sorry you had trouble with them spreading too much and thank you for your comment!
Hi Sally: Regarding spreading cookies. Would I get good results baking the cookies in a silicone muffin tray? I have a jumbo size, which would be the size cookie I’m looking for.
Let us know if you try it, John! Sounds like that could definitely work.
Hello,
I live at high elevation (6500 ft). It seems that my cookies spread more than ay sea level, even when I follow high elevation adjustments. Do you know if there something additional that I should be adding or subtracting from the ingredients?
Thanks!
Hi Charlene, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
I find a couple tablespoons of corn starch makes a positive difference in all my cookies. They stay more round!
Thank you so much on the cookies going flat.
Cylinders instead of balls! Genius! FINALLY no flat cookies!!
I am unable to locate the 2 recipes posted on this blog. The M&M one looks so thick and yummy and the caramel one I would love to try.
Hi Laurie, The pictured cookies are salted caramel pecan chocolate chip cookies and soft-baked monster cookies.
I’m having a problem with cookie spreading. I tried your chewy chocolate chip cookie recipe, and it’s the second choc chip recipe I tried where they spread terribly. I’m using a Hestan stainless steel sheet pan – could that be the problem? Could it conduct heat differently than the usual aluminum?
Why not freeze cut-out cookies before baking? One would be able to bake just a few at a time to satisfy that cooking craving, if it would work.
Hi Jo Anne, you certainly can!
Hi- these look fabulous! I am so excited to try them. Quick question – what are your thoughts on substituting butter flavored Crisco for the butter? It seems like a sacrilege, I know, but I have had success in other cookie recipes and of course – my best ever Sally’s pie crust!
Hi Elisabeth! Shortening has a higher water content than butter and is not usually 1:1 swap. It will likely make cookies spread too much.
Great tips, Sally! Love the tall cookie tip. Regarding spreading, I’ve also found those insulated cookie sheets can promote spread.
Hi Sally! I’ll be making several of your cookie recipes next week. I have a quick, possibly silly question for ya. I just read all your tips to avoid a flat cookie. For the recipes that say to chill the dough-do I chill, then roll into the taller balls, then freeze? Just double checking. Thank you so much!
Hi Kasey, yes, that’s right! Good luck with the cookie baking!
I’m 62 years old and love to bake, but by just reading this website page, there are allot of things I didn’t know or knew why I would do it. Thank you so much!
After years of frustration with flat chocolate chip cookies, I finally found the solution. Thanks.
Sally, I can’t tell you how much you have inspired me to bake again! I appreciate so much the way you explain everything like why you use egg yolks instead of the whole egg. I was so afraid of pie crusts, but after watching your video and listening to your encouraging words, I knew I could do it, and I did! Thank you so much for caring, sharing, and helping us all become better bakers.
So happy to read this, Jan! Thank you so much for making and trusting our recipes 🙂
Just made soft chocolate chip cookies. There was not a place on the recipe site to leave a review. I did want to say that cookies are delicious. I followed recipe exactly and was so successful. I did use your technique of rolling cookies oblong rather than rounded and set them on pan in way you suggested. Loved this technique. Even my husband commented how pretty the cookies were. Thank you for best recipe and suggestions for success!
I tried this recipe with all your tips and my cookies still spread like wildfire. Can I use crisco instead of butter or increase the flour? I have even tried baking at 325 and they still spread. I always double check my oven temp and have had it re-calibrated twice. None of my other cookies spread, only the chocolate chip. I never had this problem until about 3 yrs ago. Any suggestions would be greatly appreciated.
Hi Suzanne, we don’t recommend swapping with Crisco, as it has very different baking properties than butter. You could certainly try adding a bit more flour to help thicken your dough. Start by adding just a Tablespoon or 2, then adjust more/less for future batches. Hope this helps!
It may be the butter quality- some have more water content than others. Use a name brand high quality butter instead of generic/store brand. I’ve had success w Land of Lakes and Kirkland/Costco brand.
I’ve been baking for many years…always used dark brown sugar regardless what recipe says but the higher co intent of mallasses does make a difference in flat cookies. Dark brown sugar flattens the cookie
I’ve been baking for many years…always used dark brown sugar regardless what recipe says but the higher co intent of mallasses does make a difference in flat cookies. Dark brown sugar flattens the cookie
I loved this recipe alot!!!
Sally, thank you so much for reminding us every so often about these 10 tips. I easily forget! I love your recipes and your notes at the end of each recipte. Keep ’em coming!
If I’m short on time to chill the cookie dough, can I skip the chill-in-the-refrigerator step and just place the dough in the freezer instead to cut the chill time down?
Hi Jordan, we don’t typically recommend that, since flash freezing the cookie dough balls can cause them to chill unevenly. For best results, we recommend sticking to the refrigerator chill time recommended in the specific recipe.