The Baker's Hotline

March 9, 2015 at 3:56pm

Carel, Thanks for sharing this with the KAF cookie-making community. The length of time that the sugar and butter are creamed together makes a big difference in the amount of spreading action that happens in the oven. We've found that less creaming time results in less spreading as well. Happy baking to you! --Kye@KAF
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