I just started a small business doind cookie bouquets. I use a simple
sugar or butter cookie recipe. I have noticed that my cookies end up spreading too much. I'm following the recipe to a T, what am I doing wrong? Can someone give me a recipe for a cut out cookie that keeps it shape?? Please I'm very desparate!!! Thanks

try these:

http://www.cakecentral.com/cake_recipe-2055-1-No-Fail-Sugar-Cookies.html

they hold their shape pretty well. one trick is to freeze the dough a bit before baking, it helps with the spreading.

Also, the temp/consistency of your butter can make ALL the difference. Is your butter room temp?

Also, here's a recipe I like to use. Hope this link thing works...

http://www.cakecentral.com/cake-decorating-ftopict-161541-.html

Your cookie dough (no matter what recipe you use) should be cold when going into the oven.

Try this: keep dough well chilled until ready to roll. Only take out what you can handle at one time - return the rest to the refrigerator, then roll and cut as fast as you can to avoid softening the dough too much. Place the dough on CHILLED cookie sheets. If you want, you can even pop the sheet full of unbaked cookies in the freezer for a few minutes to insure they are nice and cold before going into the oven. This may cause you to have to readjust your baking time - keep an eye on them until you get the rythym of it.

Always cool your cookie sheets between batches. Putting dough on a warm sheet will cause the cookies to spread.

Happy Cookie Baking!

Thanks for all the ideas. I will try the new recipes and will keep dough cold. Thanks again.