I use Sweetopia's sugar cookie recipe found here: http://sweetopia.net/2009/12/sugar-cookie-recipe/
But I cut out the baking powder entirely. She also has great tips on how to handle the dough to minimize spreading.
My general rules are:
- Make as few scraps as possible. The more you re-roll and handle the dough, the worse it will spread
- Bake dough that has been chilled for as long as possible (she recommends over an hour to overnight if I remember correctly.. I am usually in too much of a hurry for that, but I find the longer, the better)
- Make thinner cookies. I have noticed that when I bake thicker cookies, the bottoms spread out from under the cookie. Not pleasant.
And in a pinch, when a cookie has spread too much, I just re-cut it with the cutter when it first comes out of the oven. Not really a great solution but it works as a last minute fix.