Spread

Sugar.

High sugar content increases spread. Coarse granulated sugar increases spread, whereas fine sugar or confectioners’ sugar reduces spread.

Leavening.

High baking soda or baking ammonia content encourages spread. So does long creaming, which incorporates air.

Temperature.

Low oven temperature increases spread. High temperature decreases spread because the cookie sets up before it has a chance to spread too much.

Liquid.

A slack batter—that is, one with a high liquid content—spreads more than a stiff dough.

Flour.

Strong flour or activation of gluten decreases spread.

Pan grease.

Cookies spread more if baked on a heavily greased pan.