Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much.
Bake until the cookies are lightly browned and no longer wet in the center, 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. (Take the cookies out of the oven 1 or 2 minutes before the cookies are cooked, as they will continue to cook on the baking pans.)
Instead of following the recipe you’re currently on, find another one that uses baking soda and your cookies will spread more. Most cookie recipes use baking soda since it’s much better. Keep in mind that baking soda is 3-4x stronger than baking powder, so you can’t just interchange them.
Place one baking sheet at a time onto center rack of preheated 350 degree F oven. Bake until cookies are golden around the edges, still have pale tops, and are soft in the center, about 8 to 10 minutes. (Do not overbake! They will firm up more during cooling.)
It’s most apparent when baking a sheet cake, or a sheet of cookies, and one side of the tray gets darker before the other side. … About halfway through baking, rotating the sheet tray 180 degrees. If you’re only baking one sheet, place the tray on the center rack of the oven.
- Decrease the amount of butter and sugar.
- Use shortening instead of butter, or a combination of the two if you don’t want to sacrifice that buttery flavor.
- Add an egg to the dough.
- Use cake flour or pastry flour.