If your cookies are too brown . . .
The cookies were most likely baked too long or at too high of a temperature.  Too much sugar may make a cookie brown too readily.
 

If your cookies are not browned enough . . .
The baking temperature was too low, they were not baked long enough, or there was too little sugar.
   

If your cookies spread too much . . .
The baking temperature may be too low.  Too much sugar, shortening, or leavening will cause spread.  If pans are greased with too much shortening, spread may occur.  Add a little more flour or chill your dough before forming the cookies.
  

If your cookies don’t spread enough . . .
The opposite conditions that create too much spread may cause your cookies not to spread enough.  There may not be enough sugar, shortening, or leavening, or the temperature is too high.  Try adding more grease to the pan and baking at a lower temperature.
 

If the edges or crust turns out sugary . . .
The cookies probably have too much sugar.  The dough may have been inadequately mixed.

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