Hi Peyton! I’m so glad your first batch turned out perfectly! When cookies turn out flat, especially when everything else seems the same, it’s usually because the butter was too warm. Even a small difference in butter temperature can have a big impact, even if you chill your dough. For best results, we recommend using cool room temperature butter, ideally around 67°F. A digital food thermometer is super handy for checking that! If you don’t have one, our Soft & Chewy Sugar Cookies recipe has a helpful visual to show exactly what that ideal butter texture should look like. Hope that helps, and definitely keep us posted on how your next batch goes!

I like to use 1.5 tbsp water, 1.5 tbsp oil, and a tsp of water per egg! I’m also allergic lol