I use dairy-free butter sticks. I don't have a problem with them if I get everything else correct. I cook at altitude so I use extra flour, but it didn't stop spreading issues. I found out by accident when I had just a few cookies worth of dough left in my bowl that using a scoop is best. I rolled the last few cookies by hand and placed them onto a cooled sheet and they spread. The batch I put in previously was scooped and no spread. I guess butter substitutes melt faster and the short time they were in my hand must have warmed the butter to cause them to spread. By the way, I put the bowl of dough in the fridge between batches so it wasn't that the dough warmed up.

• Reply