I know they exist, because I've eaten them. The problem is, I can't seem to make them. I've tried a few different recipes- even the no fail recipe (which tastes great). I roll the dough thick, and I cut out my cookies, and they still get thinner than I want them and too crispy (they aren't brown or even golden brown on the edges/bottom).
I like softer, thicker cookies. Are there any suggestions/recipes to make these?
Try rolling you dough out, cutting your shapes out and chilling the baking pan and the cut outs. When the dough is quite firm place the cookie sheet straight in to the oven. This will slow the spreading down.
How thick are you rolling them? How long are you baking them?
This will make hard core bakers cringe, but it works. The Betty Crocker Sugar Cookie mix will give you cookies that won't spread (as much). The trick is to use butter flavored Crisco in place of butter (there are instructions for cut out cookies on back of package). Roll the dough as thick as you would like the cookies to be and cut out. They don't rise much in the oven, but they don't spread as much either. Normally, I will never ever use anything but butter when I bake, but this is almost no fail and it actually tastes a lot better than most scratch recipes. Oh, just writing this makes me feel like I'm cheating on my baking . There may be that ever elusive from scratch recipe that actually tastes good and holds up, but after years of trying, it still eludes me. If anyone finds it, I'd be thrilled to know it .
I used to have the same problem, but I'm going to post a recipe that I use & the cookies come out soft & not crispy:
I found this on allrecipe.com
1 cup butter
1 cup white sugar
1/2 teaspoon vanilla extract
3 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Cream the butter, sugar, eggs & vanilla together until fluffy. Mix the dry ingredients separately & slowly add to mixture.
I've noticed that this recipe doesn't form a ball of dough, just keep mixing until all flour mixture is completely mixed in and then put the dough in the refrigerator for 2 hours. Take out, roll out between 2 pieces of parchment paper and bake in the oven (I usually bake at 300-315) for approximately 7-8 minutes. I bake at a lower temp for longer time to avoid the crispy cookies.
I hope this helps you
I've found that if I cream the butter and sugar until it's nearly turned to liquid so it breaks down the sugar (as sugar causes spread) mine usually hold their shape. Also, make sure your butter is not too soft to start with.