How to get your cookies to come out flat?
Mar 12, 2006 | From the kitchen of Rose
Use butter, high liquid, and higher protein flour such as unbleached all purpose or bread flour.
Rose's forums are the best place to get answers from the smartest baking community online.
 |
 Rose's Heavenly Cakes Buy from Amazon: USA |
Canada |
France |
Germany |
Japan |
UK |
 |
Print
Post/Read Comments
Digg
de.licio.us
Facebook
StumbleUpon 
- Announcements
- APPEARANCES
- Baking Science
- Book Errata/Corrections
- BREAD BIBLE PHOTOS
- Cookbooks
- Did You Know
- Equipment
- Events
- Happenings
- Ingredients
- Notes
- OUT CAKES
- Photos
- Podcasts
- Publications
- Publicity
- Questions and Answers
- Recipes
- Restaurant Reviews
- Spanish Language
- Special Stories
- Static
- Travel Adventures
- Videos
Rose in reply to comment from Deb
06/05/2010 03:25 PM
deb, spray the pan well with baker's joy!
REPLY
Deb
06/04/2010 08:31 PM
I was trying to ask a baking question but did not know how to go about getting it in the right spot. Please tell me how you are able to get the pound cakes out of the tubed, two piece pans without breaking them up.
Thanks for your help.
REPLY
Anonymous
12/18/2008 09:34 AM
the pizza is out of this world! i have 2 seconds on the hotel computer to tell you that you have to flour your hands when rolling them to get them to come out round.
REPLY
Maureen
12/16/2008 02:08 PM
Rose, I hope you're having a wonderful time in Italy (how could you not) and that someone can help me. I made your lemon poppy cookies (Christmas book) and they came out flat with a lovely golden border. I want to repeat this, but your recipe calls for them to come out as little balls. I can't remember how I got them to be flat. Should I use unbleached flour? They were tender, buttery - and I've been asked to make them for a party this weekend, so I hope someone can help me. Thanks!
REPLY
Rose
11/17/2006 03:53 PM
mostly because the water in the butter or other liquid such as egg white gets absorbed by higher protein flour so it isn't available to puff up. also if the dough is not chilled and it made with butter, it starts to melt as soon as it's in the oven causing it to spread.
REPLY
Kaitlin Carpenter
11/17/2006 03:33 PM
why do cookies come out flat?
Thanks!!!
REPLY
How to get your cookies to come out higher?
Substituting ingredients: Can you? Sure. Should you? Usually the answer is NO.