Helping cookies keep their shape . . . Works For Me Wednesdays (2024)

FAQs

Helping cookies keep their shape . . . Works For Me Wednesdays? ›

To help cookies keep their shape, freeze them! I freeze each batch of cut-out cookies for 5 to 10 minutes before baking. They rise just slightly higher and keep their shape better. This really helps when using an intricate cookie cutter, but I do this even when baking circles.

Too much sugar and butter can make sugar cookies spread and lose their shape when baked. This one requires a little patience because once you roll out your dough, you are ready to bake. Be patient and bake your cookies when the dough is really cold.

If your cookies are spreading out too much and not holding their shape, place the entire cookie sheet of cut cookies into the fridge or freezer for a bit, maybe 5 minutes, before baking. Cool on the pan for 1 minute before removing onto a cooling rack. Letting the cookies cool allows them to firm up a bit.

A bench knife, heavy chef's knife, or rolling pizza cutter are all suitable tools for the task. A 1" cube of typical drop cookie dough is just a bit smaller than a dough ball made with a tablespoon cookie scoop. So portioning cookies this way may increase your yield slightly.

If your cookies come out of the oven looking flat, you may not have adequately chilled the dough before baking. Chilling times may vary depending on the cookie you're making, but you should typically chill cookie dough in the refrigerator for at least two hours before you pop it in the oven.

One reason cookies spread: oven temperature

Because the fat in cookies is a big part of their structure, prior to baking. Scoop the dough onto the baking sheet, and the fat is at least partially responsible for them holding their shape. Once those cookies hit the oven, though, the fat starts to soften and melt.

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot.

First, try adding more liquid to the dough. This can be milk, water, or even just a little bit of extra oil. If that doesn't work, you can try kneading the dough for a few minutes to help it come together. Lastly, if all else fails, you can always add in a few tablespoons of flour to help bind the dough together.

How do I get my sugar cookies to keep their shape? ›

Sandwich your dough between two sheets of parchment, roll, then freeze; it makes cut-out cookies a breeze! If you plan to store it for only a few hours or days, there's no need to overwrap the baking sheet; for longer storage, wrap the entire baking sheet tightly with plastic wrap before freezing.

To help cookies keep their shape, freeze them! I freeze each batch of cut-out cookies for 5 to 10 minutes before baking. They rise just slightly higher and keep their shape better. This really helps when using an intricate cookie cutter, but I do this even when baking circles.

350° is the standard temp for a cookie, and it's a great one. Your cookies will bake evenly and the outside will be done at the same time as the inside. Baking at 325° also results in an evenly baked cookie, but the slower cooking will help yield a chewier cookie. The outsides will be a little softer, too.

Too much flour causes the dough to become dry and crumbly, which prevents it from flattening out during baking. As a result, your cookies will stay in their original shape instead of spreading out into nice circles.

Chill the dough: Refrigerate the cookie dough for at least 30 minutes (or as directed in the recipe) before baking. Chilling the dough helps solidify the fat and allows the cookies to retain their shape better during baking.

“You can count on [it for] a softer and more tender crumb.” “A bonus benefit is it prevents the cookie from spreading too much while baking,” he adds, noting that a more compact, thick cookie typically yields a chewier outcome. But incorporating cornstarch isn't the only tip to make a cookie more palatable.