Updated: Feb. 13, 2024
If you've ever wondered, "Why are my cookies flat?" then these tips from our Test Kitchen will help you improve your cookie-baking game.
If you’ve ever felt the disappointment of flat cookies, you can relate to the experience of opening the oven to find a tray of pancake-like objects far from Mrs. Fields-level cookies. (Granted, most of us have no trouble eating cookies regardless of what they look like.)
But if you’re looking for Instagram-worthy treats, here’s how to keep cookies from spreading and fix flat cookies so you never have to ask yourself, “Why are my cookies flat?” again. (For more tips, check out our cookie-baking guide.)
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Why are my cookies flat?
There’s no single culprit for flat cookies. But if your cookies are spreading in the oven, you could be making one of these common baking mistakes. (Here are some other common baking problems for cookies, bars and brownies.)
Mistake 1: The butter is too soft
Kitchens tend to heat up during any baking extravaganza, meaning the butter you leave on the counter to soften might get too soft. If this happens, the butter will melt faster in the oven and your cookies will flatten before they can set.
Thirty minutes is usually enough counter time to soften butter. If you want to soften butter quickly, cut it into small pieces and let it stand for just 15 minutes instead of using the microwave, where it’s more likely to get too soft.
Mistake 2: You used the wrong fat
If you’re a serial substituter, this could be your issue. It’s important to follow the recipe closely—it was designed to give great results based on a specific ingredient combination. If you use margarine instead of butter or butter instead of shortening, for instance, chances are you’ll be disappointed with the results. These ingredients melt at different temperatures and each has a different fat percentage.
Editor’s Tip: Here’s a guide to the difference between butter, margarine, shortening and lard.
Mistake 3: There’s too much sugar or not enough flour
Sugar is solid at room temperature, but it liquefies when heated. If you’re heavy-handed when measuring, that extra sugar means extra liquid and more spread when baking in the oven. Using too little flour could lead to flat cookies, too.
Learning how to measure ingredients is key to good baking. Use a large spoon to gently scoop dry ingredients into a measuring cup, then level off with the flat side of a butter knife. (Or better yet, use a kitchen scale—here’s how to measure flour by volume or weight.)
Editor’s Tip: Speaking of dry ingredients, make sure you’re using fresh baking soda or baking powder (here’s how to test your baking soda and baking powder).
Mistake 4: Your baking sheets are over-greased
For most cookies, there’s enough fat in the dough to keep them from sticking to your baking sheets—no greasing required. (Plus, the best sheet pans are nonstick.) If you grease the pans unnecessarily, the dough will flatten too much as it bakes.
Related, reusing baking sheets for multiple batches of cookies can be another cause of flat cookies. Residual grease left on the sheet from the previous batch can lead to too much spread. (Also, if your pans are still hot from the previous batch, the fat in the dough will start melting even before the cookies hit the oven.)
Editor’s Tip: Always let the baking sheets come to room temperature between batches. If you have an ongoing problem with flat cookies that nothing else seems to solve, you may need to wash away residual grease between batches.
Mistake 5: You’re skimping on mix-ins
Why (why!) would you use fewer chocolate chips than the recipe called for? That’s cookie blasphemy. Whether you decreased the amount called for because you ran out and didn’t want to run to the store (poor excuse) or you were trying to save a few calories (worse excuse)—don’t do it. If you’re short on the mix-in ingredient called for, like chocolate chips or nuts, combine it with another mix-in to equal the total volume called for in the recipe.
How to Keep Cookies from Spreading
These tips will help prevent your cookies from spreading in the first place. (For more advice, check out these baking tips from our food editor.)
1. Choose the right cookie recipe
Some cookie recipes are prone to spreading more than others. For instance, recipes that use granulated sugar may spread more than recipes with confectioners’ sugar because granulated sugar liquefies in the oven.
The right recipe for you will depend on the type of cookie you’re baking. If you’re looking to make cutout cookies that won’t spread, our Test Kitchen recommends a sturdy dough like the one in our recipe for Elf Cookies.
Editor’s Tip: If you have time, bake a few test cookies. Then, you can make any adjustments needed before you bake the full batch.
2. Prepare the dough properly
You always want to use chilled cookie dough—even if that means putting it back into the refrigerator after you shape it.
If you’re using balls of cookie dough, form them tall to give them plenty of room to spread down as the ingredients melt. When arranging your cookies on the baking sheet, follow the recipe’s directions. Generally, you want to give the cookies some breathing room on the pan—space them at least 1 inch apart.
3. Check your oven
If your oven is too hot, the fat melts faster than the cookie can set, and you end up with pancake cookies. Always preheat your oven and invest in a good oven thermometer. Even new ovens can be incorrectly calibrated, so check the actual temperature every time you put a pan in the oven.
Editor’s Tip: Good oven maintenance is key to consistent baking. Make sure you regularly calibrate, level and clean your oven.
How to Fix Flat Cookies
If you notice that your cookies are flat while they’re baking in the oven, you can try using a spoon to reshape them. However, if your cookies come out of the oven and it’s too late to fix them, it’s time for plan B: re-purpose them. Here are a few ways to use flat cookies:
- Crumble and use them as a topping for pudding, mousse or ice cream
- Use them for ice cream sandwiches
- Add them as mix-ins to other dessert recipes, like this Cookies ‘n Cream Fudge
Classic Cookie Recipes to Make Today
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Taste of Home
The Ultimate Chocolate Chip CookieEveryone has a favorite type of chocolate chip cookie—a little crispy, a little chewy—but they all have to begin with a classic chocolate chip cookie recipe. This is the best place to start! —Megumi Garcia, Milwaukee, Wisconsin
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No matter your baking level, our ultimate cookie baking guide is full of helpful info! Also check out these different types of chocolate chip cookiesyou’re not baking (yet!)
Sugar CookiesThis classic cookie dates back to a Swedish woman born in 1877! Her daughter, Esther Davis, shared the recipe with me and she came up with all the exact measurements, since the original cookies were mixed by feel and taste. These are my favorite cookies because I can bake a ton in just a few minutes. —Helen Wallis, Vancouver, Washington
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These cookie tips from professional bakers will make your cookies turn out perfectly every time.
Taste of Home
Peanut Butter CookiesIt is amazing how much flavor these simple peanut butter cookies without brown sugar have. I make them very often because I always have the ingredients on hand. —Maggie Schimmel, Wauwatosa, Wisconsin
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Troubleshoot your cookie problems with these cookie baking tips.
Chewy Oatmeal Cookies Recipe photo by Taste of Home
Oatmeal CookiesI packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These classic cookies are easy to make. Best of all, our kids love them! —Janis Plageman, Lynden, Washington
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Here's how to get chewy cookies every single time.
Butter Cookies Recipe photo by Taste of Home
Butter CookiesThis great butter cookie recipe is a favorite of my nephews, who love the creamy frosting. I love them because they can be mixed and baked in a snap! —Ruth Griggs, South Hill, Virginia
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These are our tips for the best cutout cookies.
Buttery 3-Ingredient Shortbread Cookies Recipe photo by Taste of Home
Shortbread CookiesWith only a few ingredients, these classic cookies are so simple to prepare. —Pattie Prescott, Manchester, New Hampshire
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Check out how to store cookies the right way.
Molasses CookiesMy family always requests these soft molasses cookies. These classic cookies are also great for shipping as holiday gifts or to troops overseas. —Kristine Chayes, Smithtown, New York
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Snickerdoodles Recipe photo by Taste of Home
SnickerdoodlesThe history of this whimsically named treat is widely disputed, but the popularity of this classic cookie is undeniable! —Taste of Home Test Kitchen
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Big Soft Ginger Cookies Recipe photo by Taste of Home
Ginger CookiesThese nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. Plus, they only take about 40 minutes to make 2 dozen cookies! —Barbara Gray, Boise, Idaho
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Coconut MacaroonsThese coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. —Penny Ann Habeck, Shawano, Wisconsin
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Peanut Butter Kiss CookiesBaking peanut butter kiss cookies to share doesn't get much easier than this. Stir together four ingredients. Bake. Top with a kiss. Done! Your family will love this Hershey's peanut butter blossom cookie recipe. —Dee Davis, Sun City, Arizona
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GingersnapsI get tremendous satisfaction making and giving time-tested yuletide treats like these classic cookies. Dipping them in white chocolate makes much-loved gingersnaps even more special. —Laura Kimball, West Jordan, Utah
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Wyoming Cowboy Cookies Recipe photo by Taste of Home
Cowboy CookiesThese classic cookies are very popular here in Wyoming. Mix up a batch for your crew and see why. —Patsy Steenbock, Shoshoni, Wyoming
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On a similar note, here's how to make ranger cookies.
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Spritz CookiesThis tender spritz cookie recipe is very eye-catching on my cookie tray. The dough is easy to work with, so it's fun to make these spritz cookies into a variety of shapes. This is hands down the best spritz cookie recipe ever. —Beverly Launius, Sandwich, Illinois
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Italian Sprinkle Cookies Recipe photo by Taste of Home
Sprinkle CookiesOf all the classic cookie recipes I make, this is my favorite. These sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian American restaurant, and this recipe goes back generations. —Gloria Cracchiolo, Newburgh, New York
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Meringue CookiesWant to learn how to make meringues? These meringue cookies are super light and airy. They're the perfect fat-free treat. —Jenni Sharp, Milwaukee, Wisconsin
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Peanut Butter Cookie CupsI'm a busy schoolteacher and pastor's wife. I wouldn't dare show my face at a church dinner or bake sale without these tempting peanut butter treats. They're quick, easy to make and always a hit. —Kristi Tackett, Banner, Kentucky
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Macadamia CookiesWhite baking chips and macadamia nuts are a fantastic duo in these classic cookies. They are a nice change from the usual chocolate chip ones. —Cathy Lennon, Newport, Tennessee
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Jumbo Brownie Cookies Recipe photo by Taste of Home
Brownie CookiesThese deeply fudgy cookies are a clever way to make a friend. A little espresso powder in the dough makes them even more delicious. —Rebecca Cababa, Las Vegas, Nevada
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Whoopie PiesWho can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. —Maria Costello, Monroe, North Carolina
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Taste of Home
KolachkesThese classic cookies have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio
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Taste of Home
Chocolate BiscottiMy neighbors look forward to getting my gifts of these classic cookies. I love that this chocolate biscotti recipe is such a cinch to make. —Ginger Chatfield, Muscatine, Iowa
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Chocolate Crinkle Cookies Recipe photo by Taste of Home
Crinkle CookiesWhen I baked this moist, fudgy chocolate crinkle cookie recipe for the first time, my three preschool children went wild over them! But I like them because they're lower in fat and easy to mix and bake. —Maria Groff, Ephrata, Pennsylvania
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Basic Cookie Dough Recipe photo by Taste of Home
Basic Cookie DoughSkip the store-bought cookie dough and learn how to make cookies from scratch—it's easy! Thanks to this basic cookie dough recipe, you can turn everyday ingredients into five sensational sweets. Bake some right away, then pop the extra dough in the freezer for later. —Gloria McBride, Payson, Utah
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Josh Rink, Taste of Home food stylist, contributed to this article.
