is there a trick or recipe that is better for making cut out sugar cookies... seems like mine either don't keep their shape or don't stay "flat"

I also have used the NFSC with great success. I've tried other supposedly failproof no-spread recipes and I always go back to the NFSC.

I also make it, roll it out, chill, cut, bake. You can add different flavorings to make it taste really good.

NFSC all the way! http://cakecentral.com/recipes/2055/no-fail-sugar-cookies

Hi,

There are several really great cut-out cookie recipes that you can find on the internet, and even a few great ones here on CC in the recipe section. I have tried about 4, but I prefer the NFSC recipe (no-fail sugar cookie) for my regualr vanilla cookie base (I do reduce the baking powder and add extra vanilla), but you really do need to try a few and decide for yourself which you prefer.

The ones that I see most commonly talked about/suggested here on CC include the NFSC recipe, KHalstead's modified NFSC recipe, and Penny's cookie recipe. All three are on CC in the recipe section. Here are links to them...

cookie recipes
http://cakecentral.com/recipes/2055/no-fail-sugar-cookies
http://cakecentral.com/recipes/3993/pennys-cookies
http://cakecentral.com/recipes/15218/khalsteads-modified-nfsc


I haven't tried KHalstead's recipe, but both Penny's and the NF keep their shape well for me. I agree with previous posters about keeping the dough well chilled before putting it in the oven. I roll my dough between sheets of wax paper right after I make it, then chill the "flats" for a few hours, or even overnight. When my cookies first come out of the oven, I gently "rub" a flat metal spatula in circular motions over the top, to help flatten any air "Bumps" that may have formed during baking. That way, I have a perfectly flat surface for decorating every time.

have fun!!

I tried that recipe from smittenkitchen... Was okay, but I was expecting more based on all the reviews. I use KHalstead's modified recipe with white chocolate pudding. Yummy! And it holds the shape for me. I freeze mines before baking. Good luck!

I just tried the NFSC for the first time today and they were awesome! I mixed the dough last night, rested in the fridge overnight. Rolled this a.m. while still cool. Put my shapes into the freezer for about an hour then baked.

I use the recipe in the wilton yearbook. Works great for me.

If you have a lot of spreading when you are baking, make sure your oven temp in high enough. Also, make sure if using margarine that you are using a full fat version. If you use a light, spread type margarine then you will have problems because of too much water in the product. Best to use butter IMO

Just wanted to chime in that I also love the NFSC recipe found on here. I used it this past weekend, and it worked wonderfully. I loved the suggestion at the end of recipe saying to roll it out between 2 pieces of parchment paper (I only had wax paper on hand). It made life so much easier rolling out the dough that way.