How Should I Fix The Dreaded Sugar Cookie Spread

Baking By katnmouse Updated 19 Dec 2010 , 7:32am by Evoir

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katnmouse Posted 19 Dec 2010 , 3:48am
post #1 of 8

I found a delicious tasting recipe for my sugar cookies but the dough is super soft and even after letting it rest 2 days in the fridge and then re-chilling the cut cookies in the refridgerator for 30+ minutes before baking, some of them spread out insanely. The recipe calls for 2 whole eggs PLUS 2 egg yolks. Might my eggs be too big? Should I cut out one of the egg yolks? Should I add in a bit more flour to the mixing stage to stiffen the dough? I don't want to mess anything up...but they need to be firmer.

7 replies
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myslady Posted 19 Dec 2010 , 4:17am
post #2 of 8

Option 1. Try and figure out what went wrong - How much flour is in the recipe?

Option 2. Recut the cookies after they come out the oven.

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karabeal Posted 19 Dec 2010 , 4:46am
post #3 of 8

Also, look at the butter/shortening content. I tried an experiment and made my favorite non-spreading cookie dough (KHalstead's NFSC in the recipe section), but used all butter rather than half butter, half shortening because I wanted to increase the butteryness of the cookies. They totally spread! I now stick with the original version of the recipe when I do cutouts. Good luck!

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katnmouse Posted 19 Dec 2010 , 4:49am
post #4 of 8

Here is the actual recipe...

1.5 cup Butter
2 cups Sugar
2 whole Eggs
2 whole Eggs Yolks
4 teaspoons Vanilla Extract
2 teaspoons Almond Extract
4 cups All-purpose Flour
1 teaspoon Salt
1 teaspoon Baking Powder

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indydebi Posted 19 Dec 2010 , 5:25am
post #5 of 8

I ahve discovered that cookies made with butter will spread and cookies made with shortening will "puff" (not spread).

If my dough looks thin (i.e. ; on the gooey side; will spread) I just add more flour. Its one of the advantages of being a "Until it looks right!" cook! icon_biggrin.gif A recipe is just a suggestion, meant to be tweaked and adapted until it works for me!

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katnmouse Posted 19 Dec 2010 , 5:48am
post #6 of 8

Thanks everyone for the responses!
The funny thing is that this is the second time I made cookies with this recipe. The first time (last week) the dough was very sticky coming out of the mixer and even out of the refridgerated rest, but after adding flour during the rolling and cutting they baked up perfectly. This time, I was expecting the sticky dough out of the mixer, but I was not expecting the dough to remain sticky throughout the whole process. I was worried when I put the first pan in the oven...and boy did they spread out into nearly unrecognizable blobs.

I'm going to go ahead and add more flour during the mixing next time (maybe tomorrow) and see it works without changing the flavor or making the cookies too tough.

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SillyJacs Posted 19 Dec 2010 , 6:20am
post #7 of 8

It sounds like you need more flour. I always use all butter in my sugar cookie recipe and never have them spread. I think with the amount of butter and eggs you need more flour than the recipe is calling for...but just a bit...until it looks right. Like Indy said.

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Evoir Posted 19 Dec 2010 , 7:32am
post #8 of 8

I use all-butter for the above NFSC recipe too, no shortening. Its sticky out of the mixer. I also roll it between two sheets of baking paper, so NO added flour. I've never had an issue with spreading, and I don't cut after baking either.

Check your recipe again - you may have used too much fat. Or simply add more flour till your mixture is firmer! Like mentioned above, recipes are for tweaking!

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