Our Cookie Craft recipes are guaranteed not to spread but here we share with you some further tips to make sure that you get perfect cookies every time..
- Chill your dough – Chilling cookie dough will help to prevent spreading. For best results chill the cookie dough overnight. After chilling, let your cookie dough come to room temperature before moulding and baking otherwise your dough will be too solid to mould.
- Line your baking tray – Use baking paper or a silicone baking mat. Don’t use a nonstick spray or butter as this will cause your cookies to become greasy and spread.
- Ouch that’s hot! – If baking your cookies in batches, don’t put your next batch onto a hot baking tray. Use another tray or wait for your tray to cool and always use a new piece of baking paper or allow your silicone mat to cool down before moulding your next batch of dough.
- Butter, butter, butter – When butter is too warm, it is too soft. When butter is too soft, your cookies will spread all over the baking sheets. You want your butter to be room temperature. When you press it, your finger will make an indent. Your finger won’t sink down into the butter, nor will your finger slide all around.
- Correctly measure your flour – Cookies spread because the fat in the cookie dough melts in the oven. If there isn’t enough flour to hold that melted fat, the cookies will over-spread. Spoon and level your flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 tablespoons of flour to the cookie dough.
- Don’t over mix your dough – Don’t leave your dough unattended mixing away in your mixer while you get on with tidying up. Beating too much air into your dough can cause your cookies to collapse.
- One batch at a time, on the middle rack – This is how to get the best possible results.
- Freeze – Once you have moulded your dough, you can put your designs in the freezer for 10 minutes whilst your wait for your oven to warm up. Your dough may have become warm from the heat of your hands whilst moulding.
Ready, set, bake!