Why does cookie dough cut with a cookie cutter keep their shape when baked but not when it is cut by hand, such as with a knife?

Question

I’ve seen so many of those baking fails when someone tries cutting a heart or unique shape but the dough bakes and spreads into a giant blob or circle lol

Edit: Thank you for all of your responses! I guess most of us can agree on it being fat content and chilling the dough, but it can be any number of factors affecting how it comes out when baked.

In: Other

Answer 1

Pastry Chef here! As I understand it, when you cut straight down, whether with a cookie cutter or a knife, you create a clean break in the dough and basically seal the fat (butter, which creates steam, which causes spread) in the shape you cut it. If you use a knife in a dragging motion, you’re creating a less defined barrier, and in many cases smearing the tiny layers of dough/butter/dough. The butter melts and the liquid fat seeps out into the surrounding dough, causing it to spread. Either way, if you cut the dough and then chill it completely before baking, you’ll have much better results!