if you are using butter..it is better not to over cream the butter and sugar, which causes spreading. As for putting it in the fridge...I am not sure if that would help. Another trick is making sure you put dough on a cooled cookie sheet. I always have 2 or 3 sheets ready.
Good luck..Amy
I find that working with cold cookie dough works wonders. You roll some dough between two peices of parchment and put that on a cookie sheet...put that it the fridge until cold. Do that with the rest of your dough. Then when the dough is really cold you cut out your shapes. Remove the extras and put the pan back in the fridge or even freezer for a bit. Then pop it in the oven! Voila! I had trouble with this once too and when I put them in the freezer first for a bit it helped alot. It is kind of a process but once you get organized it can go faster and the more cookie sheets you have the easier! Im working on some right now and my mom just brought me some of her cookie sheets!! Have fun! Hope this helps.
Cindy
My cookies rarely spread. I keep my dough very cold. I only take a portion of my dough out of the refridgerator when rolling so the remainder of the dough stays cold until I'm ready to cut. If it's taking me to long to cut my shapes, I put them back in the fridge for about 15 minutes before baking. Keeping everything cold will probably solve your problem.
i dont know exactly what you have done or how many times you have made the cookies but i can tell you what i have had happen to me.
i had been making nfsc for a while and had not had a single prob then a while bake i went to work on an order and all my cookies were spreading...come to find out i was not adding enough flour and was using too much sugar...i had bought new measuring cups and had used them..only to discover when i compared them to my old ones that they were different. so i have gone back to using my old cups for my sugar and to weighing my flour .
hth and sorry so long
Not only can measuring cups be off so could a person's scooping or cup filling. Today I am in a hurry and jsut a touch over, tomorrow I am distracted and a touch under. That I believe is why professional chefs weigh items.
I also agree with the cold dough theory.
Thanks,
Julia
I never using measuring cups anymore. I invested in a digital scale. What a difference. I am never over or under with flour! It really does make the diff. I also tossed out all my baking soda, powder, and spices that are over a year old! Yes..it really does makes the difference.
Cookies made with butter or margarine will spread more than cookies made with shortening. Cookies made with baking soda will spread more than cookies made with baking powder. I remember it by thinking of Baking Powder Biscuits ..... made with shortening and baking powder, biscuits rise high and are soft and fluffy. Same thing with cookies.
Quote by @%username% on %date%
%body%