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My sugar cookies always spread into pancakes and I finally found out why
For two years I thought my butter was too soft and kept chilling the dough more. Then a friend watched me cream it and said I was overmixing like crazy after adding the flour. I was basically developing gluten every single time and wondering why they turned out flat and tough. Now I fold the flour in by hand with a spatula and stop the second it looks combined. Has anyone else had a basic step ruin their cookies for that long?
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janac591mo agoTop Commenter
Oh man, that hits way too close to home. I literally spent a whole year wondering why my chocolate chip cookies came out like frisbees until I realized I was using melted butter AND overmixing because the recipe said "cream until fluffy" and I took that as a personal challenge. Now I keep the butter cold, barely mix the flour in, and my cookies actually look like cookies instead of sad little pancakes. It's embarrassing how long it took me to figure out, but at least we're in good company I guess.
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