I was wondering if anyone had any advice for me about why my cut out sugar cookies sometimes seem to spread and not hold shape very well while baking. I always cool down the cookie sheets between batches. From the same batch of dough, some come out great and some spread out badly. Does the dough need to be super cold to hold shape well? It seems like it doesn't matter if the dough has been re-rolled because some of the cookies made after several re-rolls come out great. Any thoughts would be very appreciated. Thanks!
I chill mine before baking them.
What recipe are you using? No Fail Sugar Cookie(NFSC) is the recipe I use.
I use NFSC also, not only do I chill them, I freeze them(about 7-10 minutes) on the baking sheet then straight into the oven. I roll and re-roll the dough till I have none left. NFSC is a great recipe.
Thank you! I usually have the dough pretty chilled, keep it in the freezer, but sometimes it's not as cold when I rush to keep the ovens filled. I will have to try freezing them on the sheets before baking! I use a sugar cookie recipe from The Joy of Cooking. People seem to really love the taste. I will have to try out the NFSC - thanks!