Help! Cookies Spreading - Need Ideas....
Baking By Juds2323 Updated 9 Jun 2009 , 1:41am by Bellatheball
I was gonna make cute cookies for my son's class. Pencil etc. but my dough is spreading. I even fridged it well before cooking it. I'm giving up and just making circles cuz then it doesn't mater if the spread. Any ideas what to do with them though? My piping skills on cookies needs work so nothing too complex. Heck I knew I was procrastinating for a reason - my mousse won't whip up like normal either...LOL
TIA
Judi
I've had them spread a bit in the past occasionally. I use penny's cookie recipe - which is similar to NFSC except it has more liquid added. After I switched to circles the more room temp the dough got the less it spread. Go figure! Any ideas on what I can put on the circle to make it end of school. I was up til 2 finishing baking these and am brain dead - that's what I get for procrastinating yesterday.
Thanks again.
Judi
circles lend them selves to sports balls! or how about just school colours? flowers? the sun? a beach scene - if you want to be aventurous!
an how about grades, like white background, and a A+ in the middle?
xx
I am having the SAME problem and I have tried EVERYTHING. I have tried raising the oven temp, substituting some of the butter with Crisco, less baking powder, no baking powder, less shortening, baking them frozen, on parchment, not on parchmant, about 6 different recipes AND convection baking.... aaaaarrrrggggghhhh!! I am going crazy! Could it be my oven? It's calibrated so that's not the problem. Any help would be appreciated.
I am having the SAME problem and I have tried EVERYTHING. I have tried raising the oven temp, substituting some of the butter with Crisco, less baking powder, no baking powder, less shortening, baking them frozen, on parchment, not on parchmant, about 6 different recipes AND convection baking.... aaaaarrrrggggghhhh!! I am going crazy! Could it be my oven? It's calibrated so that's not the problem. Any help would be appreciated.
Maybe your butter is too soft when you are mixing it with the sugar...
Or maybe you are overmixing your butter/sugar and overmixing your eggs...
My butter shouldn't be soft? Will it still cream when it is cold?
Judi
Yes it should be soft but not TOO much 
Don't let your butter sit at room temperature all day long..!
This is what i do:
I take my pound of butter right from the fridge, cut the quantity that i need, after that I cut it in cubes and let it sit about 1 hour out of the fridge... And hop in my kitchen aid with the sugar..
i had wicked spreading when i did heart shapes for valentines day ever since then i did the following and now no more spreading.
1. omit 1 tsp baking powder in recipe
2. try not to handle cookie dough to much when rolling out.
3. before baking i freeze cookies on cookie sheets 15-20 minutes
4. bake at 350
5. transfer cookies from frozen sheets to room temp cookie sheets and bake
nothing spreads now not even my more complex cookie cutters.
hth
chris
I haven't read all the replies but a few thoughts:
Adding some crisco in favor of butter can stop spreading.
Chilling (or even freezing) your dough before they go in to the oven can help.
I find making cookies a bit thicker help too.
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