I've made three batches today and they keep spreading! Butter is room temperature, cooling them before putting them in the oven, my baking powder isn't old. Is it just because I'm in a hurry today that they're freaking out on me!? My kitchen is such a bizarre vortex.
Any more suggestions? I'm about at my wits end. I think I'm going to try one more batch without the baking powder today before I call defeat.
Hmmmm...I never have any spreading with NFSC. I make the dough and cut them out, then chill(if in a hurry I freeze for 15min). Pop into oven on unchilled baking sheets. I have made with and without baking powder. I dont notice a difference.
how long are you "cooling" them before putting them i the oven? Are you refrigerating or freezing the dough? before or after you've put the shapes - or both?
Both. I'm doing the same thing I've done a million times. I don't know why today is giving me this trouble.
I almost have the baking powderless batch ready to go in the oven.
Same thing happened to me so I added a 1tbs of milk to the dough while mixing. Also put my dough on the fridge for about 20 monutes then roll the dough between parchment paper sheets, cut my cookies and bake them
I've been scratching my head, trying to figure out what I might have done differently. The only thing that could possibly have varied was the amount of flour. So I added more flour to my last batch and lo and behold - no spreading. Not sure how that happened - three times in a row. Oh, well, at least I'm back on track.
I think I'm going to get a kitchen scale - help with the accuracy on the flour.
I was having a horrible problem with them spreading. I had been decreasing the amount of flour, so I upped it back, and then after cutting cookies out and putting on pan, I put it in the freezer for about 15 minutes, and I'm not spreading anymore....okay, my cookies aren't spreading anymore.
Could it be the butter you're using? I usually use only Land O Lakes unsalted but used some store brand butter over the weekend (had gotten it free as a promotion the store was running). When I set it out to come to room temperature, it was a lot softer at room temp than LOL, and sure enough, when I baked the cookies, they spread and puffed a lot!
The first time I made NFSC a couple weeks ago, I used LOL butter, and no baking powder. They came out perfectly flat, so that's what I'm going to do from now on. The only change I'll make is to add some extra vanilla or other flavoring to boost the taste of the NFSC recipe.
My recipe calls for shortning, so my tricks may not help
When I make NFSC I decrease the flour about 1/4c. (5 3/4c.) and the baking pd to 1 1/2 tsp.
I Freeze in between cutting and baking. So far no issues with spreading.
The only time mine have spread is when I used a different kind of flour. I always use the restaurant flour from Sam's club or Costco. Last year I ran out and used gold medal from the grocery store. My cookies spread and the only difference was the flour. After I bought my usual flour, no more spreading.