Spread

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Spread is desirable in some cookies, while others must hold their shape. Several factors contribute to spread or the lack of it.
  1. High sugar content increases spread. Coarse granulated sugar increases spread, while fine sugar or confectioners’ sugar reduces spread.
  2. High baking soda or baking ammonia content encourages spread.
  3. The creaming together of fat and sugar contributes to leavening by incorporating air. Creaming a mixture until light increases spread. Blending fat and sugar just to a paste (without creaming in a lot of air) reduces spread.
  4. Low oven temperature increases spread. High temperature decreases spread because the cookie sets up before it has a chance to spread too much.
  5. A slack batter—that is, one with a high liquid content—spreads more than a stiff dough.
  6. Strong flour or activation of gluten decreases spread.
  7. Cookies spread more if baked on heavily greased pans.