Heeeeeelp!!!!

Baking By MissJ Updated 29 Jun 2007 , 9:05pm by pmw109

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MissJ Posted 29 Jun 2007 , 12:45am
post #1 of 15

Can someone please help me with sugar cookie secrets!!!!! I am making sugar cookies. The 1st time that I made them, they turned out great (in flavor that is). The problem that I'm running into, is that after I cut them perfectly with cookie cutters and then bake them...."THEY LOSE THEIR SHAPE and SPREAD all over the place". Please help me with this ASAP icon_cry.gif .

Also if there is some type of magical CC remedy for other cookies not spreading...please give me that information as well.


Thanks

14 replies
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miriel Posted 29 Jun 2007 , 12:53am
post #2 of 15

I chill cut cookies before baking. This helps minimize spreading. Also, there are certain recipes that spread more than others. I've had very good results with Penny's sugar cookie recipe - the cookies barely spread, if any at all.

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pjleh Posted 29 Jun 2007 , 3:19am
post #3 of 15

I just made NFSC's for the 3rd time tonight. I roll the dough and chill in the freezer as the recipe suggests. I've made them 3 times and no spreading. They've turned out great. And, very yummy topped with MMF! Good luck with your cookies! icon_smile.gif

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indydebi Posted 29 Jun 2007 , 3:27am
post #4 of 15

All of my shaped cookies are NFSC. I agree that chilled dough works best.

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sweeteecakes Posted 29 Jun 2007 , 1:27pm
post #5 of 15

And to go along with what has been mentioned above baking soda, baking powder and cream of tartar are leavening agents and they contribute to spreading (or rising) of cookies. You may want to experiment with decreasing the baking powder a little and see what you come up with.

HTH

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julzs71 Posted 29 Jun 2007 , 1:40pm
post #6 of 15

are you using butter or margarine or butter?

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1gananny Posted 29 Jun 2007 , 1:51pm
post #7 of 15

I agree with the others, I use NFSC recipe, you can find it on here. And I always chill mine before putting in oven. Just another trick I learned here from CC'rs. good luck!

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cakesonoccasion Posted 29 Jun 2007 , 1:57pm
post #8 of 15

I only do one tsp of baking powder- more than that and they spread on me, too! (Learned by trial and error)...AND I chill!

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tyty Posted 29 Jun 2007 , 2:19pm
post #9 of 15

The cookie dough has to be chilled before baking. I use the recipe from www.cakewalkchicago.com

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JenWith Posted 29 Jun 2007 , 4:39pm
post #10 of 15

I also chill my dough. If the dough spreads after baking even after being chilled, I just re-cut the hot cookie out of the oven using the cookie cutter. I hate to waste perfectly good cookies. The only thing with doing that is that you won't have "clean edges". They will be a bit crumby. But once decorated, I don't think anyone will notice. No one has seemed to notice with me yet.... but I've only had to do my "trick" once so far.

Edited to add that I either use the NFSC or Penny's recipes.

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MissJ Posted 29 Jun 2007 , 5:30pm
post #11 of 15

Thanks for all of your replies to my post. I think that I'm gonna try this again to see how it comes out. I did chill my dough overnight (not freeze) and that made it really easy to work with. The recipe that I use only requires 1/2 teaspoon of baking powder and 1 teaspoon of baking soda. I'm not sure if these should be cut any in order to reduce the chances of spreading.....Well, hope this works thumbs_up.gif

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maladymay Posted 29 Jun 2007 , 8:04pm
post #12 of 15

Cut out both the baking soda and baking powder all together. Also, I'm not sure if you're using butter/shortening/margerine, but I find all butter works best for me.
HTH thumbs_up.gif

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alanahodgson Posted 29 Jun 2007 , 8:57pm
post #13 of 15

Also, if your dough has too much moisture they will spread more. The dough I use has cream added to it and if I add too much, my cookies spread.

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kansaslaura Posted 29 Jun 2007 , 9:04pm
post #14 of 15

NEVER ever put cookie dough on a warm cookie sheet either. That will guarantee spreading. When I bake shaped cookies I even chill the sheet pans if it's really warm in the kitchen.

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pmw109 Posted 29 Jun 2007 , 9:05pm
post #15 of 15

I have used the NFSC recipe twice and both times there was no spreading. i guess like everyone said just play around with the baking powder/soda.

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