Wondering why your sugar cookies spread so much they look as flat as a pancake? Or do you have awesome cookie cutters but your cookies never look as cool as your cutters? Let’s troubleshoot together!
Imagine this – you are super excited about your sugar cookies. You have them all cut out and ready to go in the oven.
But when they come out, they don’t look right.
What should be an array of Christmas trees, reindeer, Santa Claus helpers, look more like the single cell amoeba than any of those things.
For many of us we don’t have to imagine that, because we have lived it.
Or maybe you are here right now because your cookies in your kitchen are suffering through an identity crisis.
Don’t worry. We are here to help. I can’t fix the mistakes already made but we can navigate you away from making those same mistakes again.
How to Make Sugar Cookies Keep Their Shape?
One of the easiest solutions to help your sugar cookie keeps their shape is by choosing simple cookie cutters. If your cookie cutter has a lot of details in it then it’s hard to have it come out looking right.
Let’s say you have a cookie cutter that is shaped like a reindeer, antlers and all. It might look cute, however the shape is too complex. Your cookies are more likely to have the appearance of an amoeba than a reindeer.
The biggest problem I think people have with trying to get their cookies to keep their shape is that they spread too much. So let’s look into why that is.
Why Do My Sugar Cookies Spread?
The number one reason that sugar cookies spread has to do with the fat. When fat usually butter, heats up, it’s going to melt, and thus spread.
In order to minimize that spreading, we need that fat to be cold. Keeping your dough cold will help that, which is one reason I always chill my dough before rolling out and cutting.
You also can put the cookies back in the fridge or freeze once they have been cut.
How to Make Sugar Cookies That Don’t Spread
Here are some other methods for keeping your cookies from spreading that will help them better keep the shape of the cookie cutter.
- Add cream of tartar to the dough.
- Use powdered sugar instead of granulated sugar
- Never place cookies on a hot sheet pan
- Line your sheet pans with parchment paper, not a pan sprayed with oil
- Choose a recipe that weights the ingredients (too little four could lead to spreading)
These are all simple fixes that will give you a leg up.
I think the biggest skill you need is patience – I know how boring! Patience to keep the dough cold and patience to only bake on a cooled pan. Your patience will be rewarded 🙂
Bake These Cookies
Here are some of our favorite recipes from the blog.
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