I am looking for a really good, bakery-style sugar cookie recipe. I want to make thick sugar cookie cut-outs without them spreading so much. I have use the NFSC recipe, but my cookies still spread when I try to make them thick. I chill the dough and everything, but my cookies still spread.

Any cookie dough with leavening is going to spread at least a little when baked. I use the basic rolled sugar cookie recipe from Karen's Cookies. She has lots of tutorials, too!

http://www.karenscookies.net/Cookie-Decorating-Recipes_ep_68-1.html#recipe01

ETA: This recipe doesn't have any leavening and the cookies really keep their shape when baking.

I love this sugar cookie recipe. It always turns out great and has instructions on how to make softer cookies or stiffer cookies for cut outs.

http://www.kingarthurflour.com/recipes/sugar-cookies-recipe

Here is a thick, sugar cookie recipe that I got from a bouquet class. They hold their shape really well as long as the dough is properly chilled. We also made some using the shortbread cookie recipe on Joy of Baking website http://joyofbaking.com/shortbreads/shortbreadcookies.html.

SUGAR COOKIE RECIPE

Cream together the following :

1 Cup *White Margarine ( I used regular)
1 Cup Crisco
3 Cups Granulated Cane Sugar
4 large eggs
1 Tablespoon Vanilla Flavor
1 Tablespoon Butter Flavor

Sift the following dry ingredients and add gradually to above mixture. Mix until blended.

7 Cups ALL-Purpose Flour (or enough flour until dough pulls from sides of bowl)
2 teaspoons Baking Powder
1 teaspoon Salt

Chill at least 6 hours.

Roll 1/4 recipe between 2 sheets of Parchment Paper, cut out cookies. Slide cookies and paper onto cookie sheet and bake 8-12 minutes, 325 degrees. Bake until cookies look slightly brown on edges.

Makes about 3 dz 3 Cookies