I tried a lot of sugar cookie recipes and this is a favorite for taste and it doesn't spread. She also has a great chocolate cookie that doesn't spread.
The Vanilla Variation LilaLoa-
1 cup butter or 2 sticks (1 stick for half batch)
1 1/2 cups sugar (3/4 C for half batch)
2 eggs (1 egg for half batch)
1 teaspoon vanilla- *see note (2 tsp.)
1 teaspoon orange (or almond) extract (2 tsp.)
3/4 teaspoon salt (1/4 tsp. + 1/8 tsp. if you half the batch)
3/4 teaspoon baking powder (1/4 tsp. + 1/8 tsp. if you half the batch)
4 C if you refrigerate the dough or 4 1/2 cups flour if your roll them out right away.
(2C if you refrigerate or 2 ¼ C if you roll out right away-half batch)
Cream butter and sugar together. Add eggs, vanilla, and orange extract. Mix well. Add baking powder and salt and mix again. Add flour 1 cup at a time. Again, IF YOU ARE GOING TO MAKE THESE COOKIES RIGHT AWAY, add 4 1/2 cups flour and go for it. No need to chill the dough. If you are not going to use the dough immediately-- stop at 4 cups of flour. Roll out on a lightly floured surface to 3/8 inch thick. Bake at 375 F for 7 minutes. Eat and enjoy. Repeat as necessary.
Try baking at 6-6 ½ minutes next time, for ¼”.
* I (author) use butter that is only slightly softened. Mostly because I don't have the foresight to get it out until EXACTLY when I need it. This recipe is perfect for that. Get your butter out first and then gather the rest of your ingredients and you should be good to go.
** I doubled the flavoring and thinks it lacks flavor, so increase flavoring. I used equal parts vanilla and almond extract.