Are you wondering why your cookies didn’t spread out in the oven? I’ve put together 5 common reasons why your cookies didn’t flatten when baked so you can make your perfect cookie next time.
One of the most common baking questions I get asked is about cookies. Some have trouble with their cookies spreading too much in the oven, while others can’t get their cookies to spread out at all.
Both issues are very common – and thankfully, easy to to remedy when you can understand where you may have gone wrong.
Here are some of the most common reasons why your cookies didn’t flatten in the oven.
1. You added too much flour
One of the most common reasons why cookies didn’t spread out in the oven is because you added too much flour. Cookies rely on the perfect ratio of butter to flour in order to spread just the right amount when baked.
It’s very easy to over measure flour when using cup measurements. You need to spoon your flour into your cups and then level the tops. Don’t pack it down or scoop it out of the flour packet using the cup – it’s too easy to be out 50 grams or more just by that alone.
The sizing of cup measurements can also differ in different countries and different brands. With baking, accuracy is one of the most important keys to success.
To ensure accuracy every time, I recommend using a kitchen scale every time you bake and going by gram measurements if you can. At the very least, when making cookies, measure out your flour and/or cocoa powder using your kitchen scale.
2. You chilled the cookie dough for too long
If your cookie dough is cold, it won’t spread as much in the oven. This is great if you have trouble with your cookies spreading too much, but on the flip side, it may mean your cookies hardly spread out at all.
If the cookie recipe you are using doesn’t call for chilling the dough – you don’t need to. If you chill the dough for convenience, say if you are making the cookies the next day, bring the cookie dough back to room temperature before baking.
One thing I always do is bake ONE tester cookie first. Then if your cookie didn’t spread enough, leave the cookie dough to come to room temperature before baking the remaining cookies. If it spread too much, you can put it back in the fridge to chill for a bit longer.
3. Your butter wasn’t at the right temperature
If your butter is too soft and warm, your cookies may spread too much. In the same way, if your butter was too cold, your cookies may not spread enough.
In my recipe for Thick Chocolate Chip Cookies I use cold butter because I don’t want my cookies to spread much as we are trying to make a thick and chunky cookie.
But if your recipe calls for room temperature butter, make sure your butter is at room temperature. It should be soft enough to indent with your finger but not melty or completely squishy. Using cold butter may prevent your cookies from spreading.
This is why many recipes that use melted butter (like my Classic Chocolate Chip Cookies) call for chilling the dough – otherwise your cookies will flatten too much in the oven.
4. Your oven wasn’t at the correct temperature
One of the most important aspects of baking is making sure your oven temperature is just right. If your oven is too hot or too cold, it may influence whether or not your cookies spread properly.
If you didn’t preheat your oven to the correct temperature before placing your tray of cookies in the oven, it will be too cold and your cookies won’t have enough time to spread.
I recommend buying an oven thermometer to ensure your oven is correctly preheated to the right temperature before placing your cookies in the oven.
Also darker aluminium cookie sheets or oven trays can also prevent cookies from spreading. Try using different trays to see if there’s a difference. Always line your trays with baking or parchment paper to help prevent sticking.
5. You changed the recipe
Most cookie recipes are carefully formulated to contain just the right amount of fat/flour ratio so they spread out in the oven. Or in some cases, the cookie recipe will require you to flatten the cookies before baking if they haven’t been designed to spread naturally.
If you reduce the amount of butter or oil in a recipe, your cookies won’t spread as much. If you add too much flour, your cookies won’t spread as much. If your cookies have more brown sugar than white sugar, they won’t spread as much.
It’s a careful balance. So make sure you follow the exact measurements and instructions in the recipe at least once. After that, you may want to play around a bit to get your perfect cookie.
Eliana says
How should the dough feel when there is just enough flour? I can’t really tell if I put too much. Also should I be using an electric stand mixer for chocolate chip cookie batter?
Jessica Holmes says
Hi Eliana, it depends on the recipe. Some cookie doughs will be firm, while others might be soft and sticky. If you get a good recipe and use a baking scale to measure your flour, you’ll be fine. And as for the mixer, that’ll depend on the recipe too – it should specify whether to use an electric mixer or not.
Eliana says
Thank you for the help but what if I’m trying to make my own recipe? I really want to be a baker so this is my own recipe. The cookies don’t spread and are dry. Should I be adding milk?
Jessica Holmes says
I would suggest reducing the flour.
Chad says
So is it to late to add butter to fix
Jessica Holmes says
Hi Chad, it’ll depend on the recipe, but it might be a bit tricky once the dough has been made. You can just try flatten the cookie dough with your hand or a fork instead.
Paula says
Thanks for the flat cookie remedies. Baking in a higher altitude was tough to bake a great cookie. I’ll watch my butter n flour ingredients and I do make a tester. They still taste good just not great looking…;/ thanks again
Jessica Holmes says
I’m so glad it was helpful Paula!
Beverly says
This was great information. Sometimes my butter is too soft but never realized it would affect the spreading or non spreading of my cookies.
Jessica Holmes says
I’m so glad it was helpful Beverly! It really does make a big difference.
Maria says
I’m using plant based butter and I followed the directions except I used a scoop instead of a spoon. Did I use too much dough?
Jessica Holmes says
Hi Maria, the tips outlined above will be similar even if you are using a plant-based butter. It might be a case of too much flour, or your dough being too chilled/cold. Some plant-based butters won’t melt the same as butter and therefore your cookies might not spread as much as a regular cookie, so you might need to experiment a little.
Jean Chavez says
I followed a chocolate chip cookie recipe that adds vanilla pudding. They didn’t spread at all. They taste good but don’t look good. As far as I remember I followed all your tips.
Jessica Holmes says
Hi Jean, if that’s the case, it’s most likely that the ratio of dry ingredients (flour and vanilla pudding) to butter is too high. It may be a case of over measuring or that the recipe is a bit off. Vanilla pudding typically has cornflour or cornstarch in it which can also prevent spreading. The easiest way to change the result would be experimenting with a little less flour/pudding mix or adding a little more butter.
Lenny says
Hi, Jess! How long the dough should be kept in the refrigerator to be ready to bake? Thank you 🙂
Jessica Holmes says
Hi Lenny, it depends on the individual recipe. Many recipes that require chilling will call for at least 1 hour. But sometimes the best way to check is just to bake one tester cookie. If it spreads too much, you know it needs more chilling. Hope that helps a little!
Stephanie says
I’m using gas oven and my cookies won’t spread it’s still in ball shape. Is it because I’m using gas oven instead of electric???
Jessica Holmes says
Hi Stephanie, I wouldn’t have thought so. I’d say it’s more likely to be one of the reasons stated above.
lucy says
I tried a recipe with browning the butter which in turn losing the water content of the butter and having the much flour. Do you recommendation adding to help with the spreading of the dough? milk, heavy cream, water?
Jessica Holmes says
Hi Lucy, yes browning butter does cause some of the water content in the butter to evaporate. A good Brown Butter Cookie recipe (try mine) should account for this. In mine, I use a little extra milk to help with this issue.
Cindy says
I use Spenda and Splenda brown sugar in my chocolate chip cookies as my husband is diabetic. The first 2 batches of turned out beautiful but batches after that look like they don’t spread at all. They taste ok but are small and chunky instead of round and flatter. Any suggestions on how to get them to spread? I used fresh ingredients and good quallity butter.
Jessica Holmes says
Hi Cindy, ah all my suggestions for spreading are in the post. My best guess is perhaps reducing the amount of flour? Good luck!
Cindy says
I use Spenda and Splenda brown sugar in my cookies as my husband is diabetic. The first 2 batches of choc. chip turned out beautiful but batches after that look like they don’t spread at all. They taste ok but are small and chunky instead of round and flatter. Any suggestions on how to get them to spread? I used fresh ingredients and good quallity butter.
Samuel says
Hello 🙂
I recently made some cookies with soy flour instead of self-raising and my cookies didn’t drop at all.
I used the same recipe that I had success with for Matcha cookies.
Do you have any advice for how I can make my cookies spread when using soy flour?
Thank you 🙂
Jessica Holmes says
Hi Samuel, I’m sorry I don’t have much experience baking with soy flour. But I would assume some of the reasons outlined above may still apply!
LaWanda says
My molasses cookies did not spread due to I think to much flour. What can I add to the dough to make them spread?
Jessica Holmes says
Hi, it’s hard to add ingredients once your dough has been created. But just try flatten the dough with your hands before placing it in the oven.
LaWanda says
Thanks, I creamed a little more butter and sugar, added the dough in small amounts. I made them big cookies and they spread but not very crackled as they should be and more cake like. They taste good and that’s all that matters at this point.
Maria says
I use a cookie scoop. if I press the dough into the scoop too hard could that stop them from spreading? I am wondering if either I over worked my dough or I rolled the balls too tightly.
Jessica Holmes says
Hi Maria, I wouldn’t have thought that would make much of a difference. Over working or over beating the dough can result in the butter being too warm which may actually encourage spreading. It’s more likely to be over measuring the flour that would prevent your cookie dough from spreading.
Secilia Niita kaanandunge says
My cookies always melt in the oven
Jessica Holmes says
Perhaps try chilling your cookie dough.
JoAnne says
Thank you for the information I will try your suggestions.
Jessica Holmes says
Hope they help!