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
Hi Sally! Thank you so much for these tips, I’m going to try them today, but have a question for you. Do you know what the results will be of rolling the cookie dough into balls and then refrigerating overnight? As opposed to refrigerating the entire bowl of unrolled cookie dough? I’m asking because I don’t think that I have the patience, or the arm strength, to scoop through dough that has been refrigerated for that length of time. I’m hopeful that the results will be the same. And, I’m sorry if this question has already been asked and answered, as there are a lot of comments here to read through. I look forward to your feedback, and thank you for sharing these tips any many other great recipes!!
Hi Lori, It’s a great question! You can certainly do this, however a lot of cookie dough is simply too soft to hold it’s shape until it’s refrigerated. So if you roll it before refrigeration you will likely have to re-roll it again to bring it back to the correct shape before baking. I hope this helps!
I’ve always melted my butter, brown sugar, and vanilla on the stove top until completely dissolved.
I set it aside until mostly cooled, then I beat in my egg & extra yolk. I let it rest, then beat it again.
By now it is shiny and ready for the rest of the ingredients. I use a whoopie pie tin to make uniform cookies that do not spread. I put a small cookie scoop of batter in the center of each section and every cookie is perfectly chewy in the center and crispy on the edges. Because I use extra chips and walnuts, I spray each section with one small squirt of Pam Baking Spray. I bake at 375 for 10 to 12 minutes. Remove even though they may look underbaked. Let cool in the pan about 10 minutes then lift out by one edge with a fork or knife. They look beautiful taste wonderful!
Thanks for these tips! I’ll put them to use with the next batch of cookies I make and see how it goes. I wonder if these tips apply to gluten-free baking? I started baking gluten-free a couple of years ago when I developed a wheat sensitivity. I usually use Bob’s Red Mill 1 to 1 flour, though sometimes I use King Arthur Measure for Measure. My cookies sometimes come out great but other times are either melted greasy blobs or dry as dust. I’ve tried recipes designed to be GF and regular recipes where I substitute the GF flour. I know gluten is what gives cookies structure and GF baking is experimental but I’d love some hints for foolproof GF baking! Do certain types of cookies just work better than others with GF? Rolled and cut out cookies seem to work well.
Hi Terri, We wish we could help but we have little experience baking with gluten free flour. We do have some naturally gluten free recipes that you may wish to try: Gluten Free Recipes
I’m planning to make your soft baked sprinkle sugar cookies for NYE and will freeze the dough balls for 10 minutes like you’ve suggested in this article. Is the baking time the same for dough balls coming straight out of the freezer?
Hi Amanda! Baking time will be the same – just keep an eye on them as they bake. Enjoy!
I’m 72 and have been baking cookies for 60 years. I found that when the flour companies started pre-sifting their flour several years ago, that I needed to add a bit more flour to the recipe than called for. Most cookie doughs should come off the sides of the bowl cleanly when all ingredients have been added. Chilling dough does help but you can’t chill all dough beforehand (i.e. cookie press cookies).
Thank you for the great tips. Especially like the trick with the spoon.
Most recipes I use give flour measurements in cups. How can I accurately convert that to weight?
Hi Holly! Here’s our post on properly measuring baking ingredients that will be helpful for you!
I’ve taken to adding a pinch of cornstarch to my choco chip cookie dough recipe. Works to reduce spreading every time.
I learned to bake from my wonderful grandmother. She used a mixer for all her baking EXCEPT cookies. She always used a spoon to mix her cookie dough. I never saw her chill her dough. And her cookies were amazing. To this date, I do not use a mixer when I make cookies, and they come out pretty close to Grandma’s cookies. Of course, everybody knows Grandma’s cooking/baking is/was always the best. I have also learned, from my own trials and errors, to bake my cookies in an oven 25 degrees less than called for in the recipe (example: 325 instead of 350). I bake them for the lowest time given in the recipe. When I check them, if they need to bake a little longer, I do so a minute or two longer at a time to desired doneness. The only time I chill the dough is if recipe calls for it or on those hot summer days here in the South when even the AC doesn’t cool the kitchen down enough to keep the dough from getting soft. Maybe that’s why I do most of my cookie baking in the Fall and Winter.
Thank you for the 10 tips. The last cookies I baked became chocolate chip crispies. Tasted great but spread all over the cookie sheet. I forgot to put them in the freezer and I used too soft butter and over-mixed them. Will do better next time
Yes, I am old and love to bake chocolate chip cookies for anyone who loves them, well, I believe that the butters are filled with fillers. I have tried different brands of butter, different brands of flour, my cookies are coming out flat!! No matter if I chill them or not. You have helped so many of us but with Covid the world has changed. Thank you!!
Hi Sally, I stumbled on your site one day while looking for a recipe for something, can’t remember what, and it is my go-to now! I have tried many, with perfect results, so I thank you! I also have recommended your site to several friends and family members (you’re welcome!). The reason for this message is that the other day I made cookies for my son, and used the recipe on the bag rather than yours (and it felt like I was cheating on you!). I was not using my own equipment, because I am visiting him. The cookies were not up to my/our usual standard. Specifically, the texture was grainy. You could feel the sugar crystals in the batter and in the final product. Over mixing, under mixing, butter too soft? I did chill the batter before baking, and rolled the first batch and dropped by spoonfuls for the next 2, with the same results. Tips or suggestions for your biggest fan? Thanks in advance!
Hi Bobbi! Thanks so much for your kind note and for making and trusting our recipes. Without testing the recipe you used ourselves, it’s a little hard to say but it could be a variety of factors. It could simply be the brand of sugar you used, or under mixing can often lead to a grainy texture, too. Thanks again!
Hi. How do i prevent cookies from cracking on top?
I used all the tips to prevent spreading except freezing the balls. I placed the trays in the refrigerator for 15 minutes and they still spread. I’ve been using my chocolate chip cookie recipe for 30 years and never had this problem until last year. A baker friend told me the butter manufacturers have increased the water percentage in their butter. How do we know this percentage? If this is true, it’s effecting a lot of my recipes. Any information on this theory would helpful.
Hi Bev, Any chance you started using a European butter? European style butters aren’t ideal for baking smaller items with short bake times such as cookies and cupcakes. Larger items like quick breads are usually fine, but these higher fat butters create excess spread in cookies and often yield greasier cupcakes. It, of course, depends on the brand and recipe you are using but that’s our general experience.
Hi Sally, thanks for all your tips. I want to get the USA sheet pan you mentioned here. Do you like the smaller, more typical size (17.5 X 13.5) or the XL (20.25 X 14.25). Maybe I should get both! But first, want your advice. Thanks!
Hi Chris, Most of our pans are the 17.5 x 13.5 size. Happy baking!
I have read the article several times ‘Tips to prevent cookies from spreading’ so far none of the tips have worked. I wonder if the butter fat is not what it used to be. Perhaps companies are adding a lot more liquid to butter.
appears when butter is melted and then refrigerated their is a lot more liquid.
I wonder that too. Costco changed the packaging on their butter and even though the ingredients LOOK the same, the new butter spreads like crazy. I suspect added water.
Hmm, I use Costco butter. Maybe I should try a different brand and see…
I believe you’re right and here’s why: Put a pat of Costco or other domestic butter in a ramekin and melt it in the microwave. It explodes, right? Now get some imported Kerrygold butter and do the same thing. It does not explode before melting. It still will if you run it past the point of melting as there is still some water remaining, but it’s nothing by comparison. And it may not be that they actually add water. It may just be that the dairy cows are pushed beyond their limits and the milk they are producing is watery.
I recently saw a bakery trick for rounding out cookies that were misshapen or had spread too much. When you take the pan out of the oven use a round cookie cutter slightly larger than the cookie. Circle it around the cookie moving it around as you pull the sides it. It looked foolproof but I have tried it yet.
if you put to much chocolate in the cookies will that make them too soft and spread also using frozen chocolate spread
Hello Sally! Thanks for the tips. I have been following a recipe that is the brown butter method for cookies, and I really like it, but I have recently been having this issue of the cookies overspreading too thin. I try to whisk in a couple ice cubes and put my browned butter in the refrigerator for about 20 minutes to let it cool before I add it to my mixture. Is it possibly not cooling down enough, and that is my main issue for overspreading? I want to try adding a little more flour to my recipe, but also does over mixing the egg/sugar/vanilla mixture have anything to do with it? I mix the egg/sugar/vanilla for about 5 minutes before I adding the browned butter and brown sugar which I only mix in for about 15 seconds. Thanks for your help!
Hi Abbey, We don’t recommend adding ice to your brown butter as that would add too much liquid, which may be why your cookies are spreading. Instead try chilling the brown butter for longer. You can take a look at these brown butter sugar cookies and these brown butter chocolate chip cookies for examples.
Hello thanks for tips. I LOVE peanut butter cookies but they are always flat . i tried using more flour and found that they cracked and got hard, but then someone told me thst thery were baked to long?!?!??! i want the thick chewy peanut butter cookies you see in coffee shops and starbucks…… sad face…. havent cooled it yet the dough will try that …. do you have a peanut butter cookie recipe?
thick chewing peanut butter cookies i need the secret the universe is against me here
mike
Hi Mike! We have a few different peanut butter cookie recipes, but you might love our Big Bakery Style Chocolate Chip Cookies (you can omit the chocolate chips if desired). Our Very Peanut Butter Cookies and Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies are also favorites! We’d love to know if you give any of those a try.
Hello Sally! Im the biggest fan of your irresistible cookies – i bet you hear it a lot though! Ive been baking them for awhile now and every time its delicious. The other day i decided to try and bake White chocolate macadamia in baking rings, for a perfect circle shape. They turned out round and tasted amazing, but the middle sank after they cooled down… So i was wondering is there a way to prevent them from sinking?
Hi Kate! We don’t have any experience baking cookies with rings, but when cookies sink, they’re usually under-baked. The rings may make the cookies thicker so they may need a few more minutes in the oven next time.
I have a spice cookie recipe that makes very thin cookies, slightly too thin. One time I accidentally omitted the baking soda and the cookies hardly spread at all. Since then, I make the recipe with half the baking soda and get the thickness I want. (The original recipe called for 2 t baking soda for a 2 C of flour recipe; there was no baking powder in the recipe )
Please tell me how to use a silicone baking mat to make cookies. Some instructions say to use oven spray on the mat, but I don’t want my cookies (chocolate chip, molasses ginger, etc.) to spread excessively. So could you give an explanation about when to use spray and when not to.
Thanks!
Hi BG, you do not need to grease a silicone baking mat. Simply place the cookie dough balls/shapes 2-3 inches apart (unless another spacing is noted) on the silicone baking mat lined baking sheet. I have never used spray or butter/grease on silicone baking mats because they are nonstick.
Do any or all of these concepts apply to cut out sugar cookies?
Hi Gwen! Yes, they all apply other than the tall cookies trick. We have a very detailed post on cut out sugar cookies you may find helpful as well!
If I have softened room temperature butter (too soft where your finger falls in it) can I put it in the fridge for a little to get it back to the correct room temperature and still work in cake mix?
Thank you!
Hi Juliette! Yes that will usually work. But remember that that middle of the butter may still be warmer than the outside. Happy baking!
Are these tips in your cookie book? Please let me know..these have helped me immensely!
Hi Tiffany! A lot of them are included in my cookie cookbook– scattered throughout the book, as well as in the introduction. I’m glad this has all been helpful for you!
I would love to make these sugar free for my husband. I am new to baking sugar free. I made him Splenda low sugar chocolate chip cookies. But is it possible to make chocolate chip cookies with just Splenda granular and not the brown sugar blend? Splenda granular is completely sugar free. Brown sugar blend isn’t. Your recipe sounds wonderful. Do you offer it in a sugar free version?
Are these recommendations the same for my cookies that don’t overspread, but rise up nicely, then fall flat? I’ve had this problem for years with the classic chocolate chip recipe. They look great in the oven, then they collapse. More flour? Less beating? I’ve researched this and still no consistent answers, tried many different suggestions. Any help would be appreciated. Thanks!
Hi Jean, I’m just seeing your comment/question now so my apologies for the delay. When cookies fall flat after baking, it could be an issue of over-mixing/over-creaming the butter and sugars together. Depending on the recipe you are using, only cream the butter and sugars together for 2 minutes. That’s a nice standard length of time. The dough could also benefit from a little more flour so the cookies hold structure. The amount depends on the recipe, but try an extra 2-3 Tablespoons. Hope both of these suggestions help.
Hi! Just a follow up question about creaming the butter and sugars… When mixing by hand, does the standard two-minute suggestion apply as well? What should we look out for? Thanks in advance.
Hi Sally, I live at high altitude and read this week to add more flour, use less sugar and leaving, and to really whip your butter. I’ve been whipping it extra long before adding the sugars but probably also creamed the butter/sugars longer too. I’ve made three batches of your cookies this week with those changes and all my cookies have flattened. (I did chill the dough overnight, too). Help!! I’m so frustrated.
Hi Andrea! 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
Can the dough sometimes be TOO cold? I prefer to scoop my cookie dough into balls rather than scooping them after the whole bowl has been chilled (I just can’t’ seem to get that method down). I then chill them in the fridge for at least 24 hours and then put them straight into the oven. Should I let them sit out for a few minutes? I’ve never tried freezer to oven, but I’ve read lots of people do this with no problems, no thawing, and don’t have trouble with not spreading.
Hi Jessica, baking cookies directly from the fridge or freezer should usually be fine, but if you find the cookies are not spreading, you can try gently pushing them down with the back of a spoon before sticking them in the oven (or even part way through baking). We also have more tips on helping cookies spread in this blog post — see the heading “What if cookies AREN’T spreading?” for more. Hope this helps!
I usually spoon and level, but am never sure if I’ve got it just right. I’ve started trying my hand at weighing ingredients, so hopefully, that’ll help. Overall, my cookies have SO much improved once I started chilling them! It’s made such a difference, and is probably the best cookie tip I’ve ever found…it’s totally changed my “cookie life”, haha. Just wondering why I sometimes end up with those little mounds. I’ve yet to try these tips on my favorite CCC recipe though. I’m so picky, always looking for that “Goldilocks Cookie”. Thank you!
Thank you so much for the ideas to keep cookies from spreading! I was so disappointed this year, that I stopped baking after two trays. I never had this problem when I started baking in the early ‘70s. I’m not sure if I was just faster, or if changes have been made to the flour over the years. Luckily with COVID this year, I haven’t seen all the people I want to give cookies to. Thanks!
I’m wondering the same thing..have they changed the products we’re using? I have baked for 50 years, using the same recipes, and didn’t have the spreading problem.
I bake with stone cookie sheets which retain heat but also make a really nice crisp bottom on my cookies, should I freeze them a bit longer than 10 minutes?
So many changes have been made to food products over the years. Some products so much so that they do not taste the same. I wouldn’t be surprised if there have been changes made to flour, and to butter. And to a number of other ingredients we put into our baked goods.