At one point or another, many bakers will find themselves asking why are my cookies flat? This ultimate cookie guide covers the top reasons for flat cookies and the best remedies to keep them from spreading out too much in the future. I will also share the best baking secret with you on how to fix flat cookies.
Jump to:
- Why are my cookies flat? How to fix flat cookies?
- 1. The butter was too soft
- 2. The oven is too hot
- 3. Hot cookie sheets were used
- 4. Ingredients weren't measured correctly
- 5. The wrong kind of fat was used
- 6. The cookie dough was not chilled before baking
- 7. The butter and sugar were undermixed or overmixed
- 8. The cookies were rolled too thin
- 9. Greased cookie sheets were used
- 10. Baking soda was old or expired
- 11. Too many cookies baked at a time
- 12. Too few mix-ins
- 13. Low quality ingredients or substitutes were used
- 14. Used an unreliable recipe
- What to do with flat cookies?
- ❓ Flat Cookies FAQs
- 🎓 Conclusions on how to fix flat cookies
- Cookie recipes
- Why are my Cookies flat? 14 reasons & how to fix them!
Why are my cookies flat? How to fix flat cookies?
Have you ever baked a batch of delicious-looking cookie dough only to find that something happened in the oven to turn them into a flat mess? Flat cookies are one of the most disappointing kitchen mishaps for home cooks. Even if the taste is just right, a cookie isn't successful without the right texture.
Here are 14 common reasons for flat cookies; 1. too soft butter, 2. too hot oven, 3. hot cookie sheet or 4. greased cookie sheet, 5. ingredient measurement off, 6. wrong fat was used in the recipe, 7. the dough was not chilled, 8. undermixed or overmixed batter, 9. the cookie was rolled out too thin, 10. expired ingredients eg. baking soda, 11. too few mix-ins, 12. too many cookies baked at the same time, 13. low-quality ingredients used, 14. the recipe you are using simply does not work.
As you can see there are many reasons that may explain your question of "why do cookies come out flat?". This guide will help you to decode the mystery behind it and prevent your cookies from spreading too much in the future.
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1. The butter was too soft
Most cookie recipes call for room temperature butter. Room temperature butter should be around 19 degrees Celsius /65 degrees Fahrenheit when it's ready to use. It should also be soft and pliable, but not runny.
Room temperature butter is able to hold air when creamed, which helps create a light dough. Melted butter can't do the same and is unable to give your cookies the lift that they need. One exception is my brown butter chocolate chip cookies. In this recipe, the other ingredient ratios compensate for the melted butter.
How to fix it?
Let your butter sit at room temperature for min. 60 minutes to reach the correct temperature. If it has gone much longer than that and is very soft or runny, put it back in the refrigerator for several minutes until it's pliable, but less soft.
2. The oven is too hot
Ovens can vary quite a bit in temperature. When you pull out that delicious tray of cookies and think, "why do my cookies spread out so much?". The problem could have nothing to do with the recipe; it could be your oven.
General temperature variations, as well as hot spots, can cause the cookies to become flat. Overly hot ovens can melt the butter in your cookies before the other ingredients have firmed up. This causes the entire dough ball to spread.
How to fix it?
Purchasing a Digital oven thermometer is a great way to test out the actual temperature of your oven. If you suspect the oven temperature may have been too hot, an accurate oven thermometer can make a big difference in your recipes even beyond cookies.
3. Hot cookie sheets were used
While preheating the oven is always a must, the same isn't true for baking sheets. The dough should always be baked on cool cookie trays. If the cookie sheet is hot, the butter will immediately begin to melt and make each cookie spread before the flour has had a chance to build the cookies' structure.
How to fix it?
Purchase multiple cookie sheets for quick batches or allow time between batches to let the cookie sheet cool, which usually takes 5-10 minutes. You can also place the sheet on a cooling rack to help speed up the process.
4. Ingredients weren't measured correctly
Take your time when measuring ingredients. The measuring process is just as important as the mixing of the batter. Incorrectly measured ingredients can be the reason your cookies come out too thin. Too much sugar can cause cookies to come out flat and crispy instead of soft and chewy. This goes for both white sugar and brown sugar.
Not enough flour could also be the culprit. Especially with baking, there's much less wiggle room when it comes to having the proper ingredient ratios. You might be surprised that the way you scoop your dry ingredients can either add up to too much or not enough flour in your dough. Too little flour results in an overly wet dough that will not rise properly.
How to fix it?
A kitchen scale is always the best method for accurate ingredient measurements. If your recipe doesn't list the weight or you don't have a scale, be sure you are using the correct measuring tool. Having said that, cups and tablespoons make a lot of dirty dishes so the safest and quickest way is the scale! If for some reason, you still prefer using measuring cups, you might want to check out my tablespoons to cup conversion article.
There are some further tips in this article on how to thicken cookie dough from Anna.
5. The wrong kind of fat was used
It's important to use the specific kind of fat called for in the recipe. Standard cookie recipes commonly call for butter but just because there are similar products that work in cooking, doesn't mean they can be substituted in baking.
Using liquid fats such as coconut oil can cause a heavy or wet dough that will make the cookies spread more quickly than intended. On the other hand, swapping shortening in place of butter will cause a dough that melts more slowly than intended, also altering the texture. I explain more on the different baking fats in my butter substitute article.
How to fix it?
Be sure to use the correct fat called for in the recipe. Eg. you cannot just replace butter with oil or margarine or crisco without reformulating the recipe. If you don't like to buy a lot of butter at a time, but need it for the occasional cookie recipe, you can freeze your butter. When properly stored, it can last for up to four months in the freezer without compromising taste.
6. The cookie dough was not chilled before baking
If you find your cookies are flat, the cookie dough may have been too warm when baked. Even if you used room temperature butter, the dough may have warmed up enough to cause issues. Working in a hot kitchen, working the dough with your hands, or having interruptions during your recipe assembly could have caused the dough to get too warm.
How to fix?
Always refer to the recipe before beginning so that you can plan for adequate chilling time. Usually, cookies need at least 30 minutes to chill, but it's not uncommon that a cookie recipe calls for 2-4 hours or more. This not only helps avoid flat cookies but enhances the flavor of the dough as well. You cannot skip cookie dough chilling time otherwise the cookies might end up flat.
7. The butter and sugar were undermixed or overmixed
Creaming the butter and sugar together creates air pockets that help give cookies rise. Creaming them for 2-3 minutes will make the mixture fluffy, however, over-mixing can actually break down the air bubbles you're creating. This happens especially quickly with powerful stand mixers, so be sure to pay close attention and stop the mixer before the batter begins to break.
Just as overmixing can cause issues, under-mixing can also cause cookies to spread. Skipping the creaming process can result in less rise and heavier dough.
How to fix it?
Be sure to start with room-temperature butter. Cold butter won't properly cream. Use the recipe's reference photos and tips to look for the proper texture. Typically it will take 2-3 minutes to cream the butter and sugar, but depending on if you're mixing with a rubber spatula, hand mixer, or stand mixer, this time could slightly differ.
8. The cookies were rolled too thin
When making rolled cookies, it's important to not press the cookies too flat. This is especially important when baking Christmas cookie recipes. Sugar cookies and gingerbread cookies are often rolled and cut, but it's important not to roll them too thin.
When rolled too thin, the cookies will not have enough dough to properly rise. They may stay brittle and flat when baked. Cookies that are pressed too flat may also be quick to overbake.
How to fix it?
When rolling out cookies, be sure to refer to the recipe and use a ruler to measure the correct thickness. This will help ensure they're the proper size and will bake up correctly.
9. Greased cookie sheets were used
"Why are my cookies flat and greasy?" Nobody likes it when their food sticks to the pan, but using a greased cookie sheet is not a good idea. Buttering the cookie sheet will add extra fat that can cause the cookies to spread much more than you intended and leave you with a greasy mess.
How to fix it?
Rather than greasing your cookie sheets, using silicone baking mats or parchment paper will keep your cookies from sticking.
10. Baking soda was old or expired
If you find your cookies are flat, the leavening agents may be the reason why. Baking powder and baking soda help give cookies their rise, but if they are not fresh they will not work properly. Additionally, while these two ingredients look similar, they are not interchangeable. Be sure to read the recipe closely and don't leave out what is called for.
How to fix it?
Replace your baking powder and baking soda regularly to maintain freshness. Once opened, each should be replaced every six months. After that time it may lose potency and negatively affect your baked goods. If you don't have the necessary amount of leavener for your cookie recipe, you can also try a baking soda substitute or baking powder substitute.
11. Too many cookies baked at a time
Cookies need space to spread and overcrowding the baking sheet can cause them to flatten. Baking too many batches at a time could also cause flat cookies. When baking cookies, you'll get the best results from cooking one tray at a time. While it can be tempting to bake multiple trays at a time, it can make the cookies bake unevenly due to oven hot spots.
How to fix it?
Be sure to give the cookie dough balls at least 2-3 inches of space to avoid accidentally baking one giant cookie. Additionally, always bake one tray of cookies at a time on the center rack.
12. Too few mix-ins
If you've ever found yourself wondering, "why are my chocolate chip cookies flat?" the answer could simply be that you didn't use enough chocolate chips. It might be one of the most surprising chocolate chip cookie problems, but using fewer chocolate chips than the recipe calls for could lead to flatter cookies. Instead of a delicious domed soft cookie, you might end up with a crispy, flat chocolate chip cookie.
How to fix it?
Be sure to follow the chocolate chip cookie recipe closely and use the listed amount of mix-ins. If you find yourself coming up short on ingredients, try adding an equal amount of chopped nuts or candies to the dough.
13. Low quality ingredients or substitutes were used
The baking ingredients you use are very important to the success of a recipe. You may notice that some chocolate chips don't melt quite the same or that using margarine in place of butter causes differences in the recipe's texture. Not all ingredients are made the same and sometimes low quality ingredients can affect your cookies.
How to fix it?
Whenever possible use high quality brands for the best possible outcome. If this isn't possible for all the ingredients, be sure to choose as many quality ingredients as you can. If you're using a substitute, be sure that it's appropriate for your specific type of recipe. Unless you are an expert baker, the best practice is to not make substitutes that the recipe developer did not suggest.
14. Used an unreliable recipe
You might pull your cookies out of the oven and say "I did everything right, but my cookies are flat. Why did my cookies come out flat?" Sometimes it just comes down to the recipe. You can do everything right and the recipe still doesn't turn out. It's important to use recipes from trusted and experienced bakers. Some recipes are simply copied and pasted without testing, and some recipes use misleading images.
How to fix it?
Use a trusted source when looking for recipes online like this website, where the creator of the recipes clearly has the right knowledge and experience. Take reviews and comments into consideration and look for high-quality posts with detailed explanations on how to make and troubleshoot each recipe.
What to do with flat cookies?
In most cases, if cookies spread too much during baking what can correct the problem is a round cookie cutter. While the cookies are still warm, before they have set, you can hold the cookie cutter around each cookie and make circular movements to manipulate their shape. This will tighten the cookies, making them perfectly round.
It's important that your cookie cutter, or whichever round object you choose, is larger than your cookie and doesn't cut into the sides of it at all.
This chocolate chip cookie troubleshooting method can be used part of the way through baking and even after the cookies are done. This is the method I use to get the perfect shape, even for cookies that don't spread, e.g. my pecan chocolate chip cookies. This is the best answer to how to fix chocolate chip cookies that are flat. However, this method will not work if your cookies are already set and chilled. In that case, you'll have to find an alternative way to use your flat cookies.
If your cookies are unable to be saved, you can make them into truffles, cookie sandwiches, cookie butter, or even use the flat cookies as layers in a tiramisu. Flat cookies are perfectly safe to eat as long as they're not burnt.
❓ Flat Cookies FAQs
There can be several reasons why chocolate chip cookies came out flat, some of the most common problems; the ingredients were not measured correctly, the chilling time was skipped, the oven temperature was too high, low-quality ingredients were used eg. margarine instead of butter, etc.
Incorporating air into the dough by creaming the butter and sugar as well as using adequate leavening agents helps make cookies fluffy when baked.
If you've already baked them, you can use a biscuit cutter and apply circular movements around the cookies to reshape the warm cookies and add height. If you've only partially baked the batch, try adding 1-2 tablespoons of flour to the dough or chill the remaining dough for 30-60 minutes before baking.
If your cookies look perfect in the oven and fall flat upon taking them out, you may have used too much sugar or too little flour. Always be sure to measure carefully using a kitchen scale and be careful not to over-bake.
Just as much as I see "why are my cookies flat? " I also see the opposite problem, cookies that don't spread enough. When troubleshooting cookies, whether they spread too much or not enough it's important to double-check your ingredients, use room-temperature butter, making sure that the oven temp. is not too low, and be sure that your leavening agent is still active.
Often cookies that come out flat will also be crispy. This is because flat cookies are easily overcooked. If your cookies are burnt, the biggest problems are either an oven that is too hot or cookies that have baked for too long.
🎓 Conclusions on how to fix flat cookies
" Why are my cookies flat? What can I do about it now?"
Baking cookies is a science. Even though a recipe you have never made before might seem as easy as throwing the ingredients together and putting it in the oven, there are careful steps that you must take to ensure recipe success.
Why your cookies go flat can be caused by a number of reasons. You have to pay attention to everything from the temperature of the ingredients to the measurements of the flour and sugar. You also mustn't overmix the cookie dough or bake your cookies in an oven that is too hot. All of these things are easy to miss and can lead to you asking " why is my cookie flat? "
The good news is flat cookies are still edible. Even if your cookies are too flat to enjoy as they are, as long as they're not burnt you can mix them up into another delicious creation such as cookie butter or dessert truffles.
And if you catch the cookies flattening out before it's too late, you can attempt to save their structure by molding the dough back to its circular glory using a cookie cutter midway through the baking process.
Now you're well equipped with the knowledge of why cookies go flat, as well as the tools to make sure they come out perfectly in the future. Use these tips and tricks to improve your cookie baking game and serve up delicious, perfectly textured cookies every single time.
Cookie recipes
Why are my Cookies flat? 14 reasons & how to fix them!
Ingredients
- 1 Cookie
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
1. The butter was too soft
- How to fix it? Use room temperature butter that is plible but not too soft or runny
2. The oven is too hot
- Use an oven thermometer to measure the correct oven temperature
3. Hot cookies sheets were used
- Purchase multiple cookie sheets and allow time between batches to let them cool
4. Ingredients were not measured correctly
- Use a digital scale to measure your ingredients for even something as simple as cookies
5. The wrong kind of fat was used
- Use the fat that is required in the recipe eg. do not replace butter with margarine or crisco
6. The dookie dough was not chilled before baking
- Respect the chilling time in the recipe
7. The butter and sugar were under mixed or over mixed
- Be sure to start with room-temperature butter. Cold butter won't properly cream. Typically it will take 2-3 minutes to cream the butter and sugar, but depending on if you're mixing with a rubber spatula, hand mixer, or stand mixer, this time could slightly differ.
8. The cookies were rolled out too thin
- When rolling out cookies, be sure to refer to the recipe and use a ruler to measure the correct thickness.
9. Greased cookie sheets were used
- Rather than greasing your cookie sheets, using silicone baking mats or parchment paper will keep your cookies from sticking.
10. Baking soda old or expired
- Replace your baking powder and baking soda regularly to maintain freshness. Once opened, each should be replaced every six months.
11. Too many cookies baked at the same time
- Be sure to give the cookie dough balls at least 2-3 inches of space to avoid accidentally baking one giant cookie. Additionally, always bake one tray of cookies at a time on the center rack.
12. Too few mix-ins
- Be sure to follow the chocolate chip cookie recipe closely and use the listed amount of mix-ins.
13. Low quality ingredients or substitues were used
- Try to purchase the best quality ingredients you can accesss eg. good qualuty chocolate and butte. Avoid substitues unless you are an experienced baked and know how to reformulate the recipe.
14. You are using an unrealiable recipe
- It's important to use recipes from trusted and experienced bakers. Check the ratings and reviews others gave on the recipe card.
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