Hi Mary, European style butters often aren’t ideal for baking smaller items with short bake times such as cookies and cupcakes. Larger items like quick breads are usually fine, but these higher fat butters create excess spread in cookies. It, of course, depends on the brand and recipe you are using but that’s our general experience. For future batches, we’d recommend another brand of butter if you have it available to you! Here are all our best tips to prevent cookies from spreading, too.

Hi Becky, was your butter super soft or melted in the slightest? Make sure it’s softened, but not greasy at all. Letting it sit at room temperature for about 1 hour is usually plenty. Adding more flour can also help, such as another 1/4 cup of 31g. Let me know if you try that.