Does any on roll there cookies 1/2 inch. If so which recipe won't spread?

Sorry, but I would never roll, bake, or serve cookies that thick

I think baking them properly would be a nightmare and that they would wind up hard to eat and dry.

I roll my NFSC dough about a 1/4th inch thick and find the cookies don't spread if the cut outs are cold when baked.

Rae

I am decorating some 1/2" ones today. I used NFSC with about 1/2 cup extra sugar. I turn my oven down so it cooks longer, and take them out when they just start to brown on the edges.

I make thick cookies all the time. i just bake them longer (at 350 degrees). The texture is softer than thin cookies and taste great. To avoid spreading, chill the cookies for 10 to 15 minutes before putting in the oven.

I use the soft sugar cookie V recipe from allrecipes.com and add 1/2 cup of additional flour (same as what Pam from CookieCrazie does). And I roll 3/8", which is also quite thick, but I really like thick cookies.

I always make thinner cookies as well, but i decided today to roll the dough to 3/8" and they are quite good. The NFSC recipe did not spread and the cookies were crunchy around the edges, but soft in the middles; very delicious.

I use the soft sugar cookie V recipe all along as well. I roll it 3/8" thick with great results.