Why do my sugar cookies bake out flat? I want thick, fluffy cookies!?

Answer 1

I assume you're using rolled dough and you didn't refrigerate your dough before you baked. For fluffy sugar cookies you need to use a "cake" sugar cookie recipe:


1 (18 ounce) package yellow cake mix
3/4 cup butter, melted and cooled
1 large egg
2 tablespoons milk, i usually use evaporated milk
Prep:
In a large bowl mix cake mix, butter, egg and milk.
Do not over mix.
Shape dough in a ball.
Chill for 2 hours.
Roll 1/8 inch on a floured surface.
Cut out with a floured cookie cutters.
Place 2 inchs apart on a cookie sheet that has been very lightly sprayed with cooking spray.
Bake at 375 degrees for 6-10 minutes or until edges are lightly browned.
Cool slightly.
Move to rack to cool fully.
Store in airtight container.

Answer 2

Mine are always super thick and fluffy. I hate it lol. Did you beat the dough until it was fluffy? Also refrigerate the dough for several hours and when you are cutting out the shapes don't let it get too warm. Put it in the fridge for a few minutes to cool again before you put it in the oven.

This is the recipe I used.

This sugar cookie recipe contains butter and vanilla. Scroll down to see more sugar cookie recipes.
INGREDIENTS:
1 cup butter
1/2 cup sugar
1 large egg
1 tablespoon vanilla
3 cups flour
1/2 teaspoon baking powder
PREPARATION:
Cream butter and sugar until light; beat in egg and vanilla. Sift flour and baking powder together; stir into creamed mixture. Refrigerate for about 1 hour, or until dough is firm enough to roll. On a floured surface, roll 1/8-inch thick and cut with cookie cutters.

Bake 10 to 12 minutes at 350°. Makes about 7 to 8 dozen small sugar cookies, or fewer with large cutters.

Answer 3

For light fluffy sugar cookies you really need to use real butter, and start with is only a little soft and beat the butter with an electric mixer until is it fluffy. Then add the sugar, eggs etc. If you use reduced fat butter or margarine, it has too much water in it to hold the cookies together. If the butter is too soft it doesn’t mix in right.

You also need to chill the dough well before you cook it.

Answer 4

Depending on where you live, you may have to adjust the recipe for altitude. I live in Colorado, and because of that, I have to use the high-altitude recipe for all my baking if I want my cookies and cakes to turn out. They usually have a recipe for high altitudes in the cookbook next to the original ingredients. It's usually something like adding an extra half-cup of flour and decreasing the amount of water. Happy baking!

Answer 5

Are you letting your cookie dough sit for too long before baking? Maybe your not measuring the ingredients accuratly?

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