WHY ARE MY COOKIES FLAT? HOW TO FIX FLAT COOKIES

Oven temperatures are a crucial factor in baking. If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie’s rise. Always bake cookies according to the temperature recommended by your cookie recipe. You may need to check your oven’s calibration and thermometer to ensure that it is functioning properly.
 

If you are baking with the Convection setting, you may need to adjust the temperature and bake time of your recipe. Select KitchenAid^® convection ranges and wall ovens feature the EasyConvect™ Conversion System that takes the guesswork out of convection cooking to help you get exceptional baked results.

Baking is truly a science, and the texture and rise of your cookies rely on a careful ratio of fat, sugar and flour. Common measuring mistakes like using too little flour or too much sugar can lead to a flat cookie, so always use measuring cups and spoons when adding dry and wet ingredients to your dough. 

Also, take note of how your recipe tells you to measure. A heaping cup of flour differs from a leveled cup and conflating the two can lead to an unbalanced ratio of ingredients. Using a scale can help you accurately measure your dry ingredients like flour, sugar and baking powder. If you don’t have a scale, you can simply scoop the ingredients with a measuring cup and level off any excess with a knife edge.

Though many cookie recipes tell you to cream fats and sugar using softened butter, there is such a thing as too soft. Butter that is completely melted or warm to the touch won’t incorporate enough air into the dough, leading to an improper rise. 
 

To correctly soften butter for your cookies, use your microwave or let it sit at room temperature for thirty to sixty minutes. Softened butter should be easily pliable but still cool to the touch. If your butter is over-softened, you can mix in a few ice cubes for about a minute.

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.
 

Before you place your dough in the refrigerator to chill, shape the dough into a large disk or individual dough balls to avoid warming the dough with your hands after the chilling process.

When mixing cookie dough, you want to make sure that all of the ingredients are thoroughly incorporated. However, avoiding overmixing is essential as this can lead to flat, crispy cookies. Overmixing can create a surplus of air bubbles that can collapse while baking and can over-develop the gluten in your dough, which can lead to a dense and tough cookie.
 

Whether you’re mixing in a stand mixer or a food processor, a good rule of thumb for preventing overmixing is to stop once you no longer see streaks of flour on the sides of the bowl. 

Substitutions can be a great way to experiment with recipes and make do with the ingredients you already have in your pantry. However, some substitutions can affect the rise and texture of your cookies. For example, using butter in a cookie recipe that calls for shortening can alter your final product as the two fats melt at different rates. Using baking powder instead of baking soda or vice versa can also affect the height of your cookie’s rise. 
 

If you need to make ingredient substitutions, ensure the rest of your recipe is adjusted to accommodate the different ingredients or find a new recipe that already takes the substitution into account.