Baking Science: Cookie Spread

Cookie Spread

• Cookie spread refers to the expansion of a cookie beyond its original shape during baking.
• Factors that influence spread include ingredient selection, formula processes, and baking conditions.

Factors Affecting Spread

• Sugar type and amount: smaller granules of sugar create more spread than larger granules due to increased dispersion in dough and prevention of gluten development.
• Creaming time: increased creaming promotes spreading by incorporating air into the dough, which expands when heated.
• Chemical leavening agents: release gases during baking, creating a lighter cookie that spreads outward.
• Baking temperature: lower temperatures delay starch gelatinization and protein coagulation, promoting spread.
• Dough temperature: warmer dough spreads more than colder dough.
• Flour type: softer flour with lower protein content allows more spread.
• Pan greasing: decreases spread resistance, allowing for more spread.

Limiting Spread

• Larger sugar granules: decrease air incorporation into the dough, limiting spread.
• Less chemical leavening: reduces gas release, decreasing spread.
• Toughening ingredients: increasing flour content or using stronger flour limits spread.
• Higher baking temperatures: not recommended, as it can lead to uneven cooking and burning, but it can limit spread if used with caution.