1, when entering the oven, the temperature is low, because cookies belong to butter cookies, and the boiling point of butter is about 200 degrees. If the temperature is not enough, butter can't quickly enter the boiling point and the cookies will collapse.

2. There is a problem with the formula. The biscuit paste is too wet, and the boiling point of clear water is 100 degrees. Too wet will make it difficult for butter to reach the boiling point, and the biscuit will collapse.

Suggestion: It is recommended to preheat the oven at 180 degrees, and then lower it to 160 degrees until it is fully mature.

3, the gluten of flour. The higher the gluten of flour, the worse the ductility of dough. Therefore, cookies made of high-gluten flour are easier to keep the patterns clear.

4. Moisture content of dough. The higher the water content, the better the ductility. So, look at your cookie dough. Is it dry or wet?

5, the butter is sent. The higher the butter is sent, the better the ductility of the dough. Therefore, thoroughly sending butter can only make cookie dough develop in the direction of faster pattern disappearance.