Can you tell what I am ding wrong? Is is because I use butter instead of crisco? Should I freeze my dough after I have cut them? Please advise. Thanks for alll your help.

What recipe did you use?

Some recipes are better than others for cut-out cookies, so it might simply be a matter of choosing a different recipe.

Laura.

If you want a truly non-spreadable then try using a shortbread. They don't have any baking powder or baking soda in them. Some gingerbreads don't either. You can find some recipes for the shorts. on the web with different flavorings.

The sugar cookies I use that are wonderful are called White Velvet Cutouts. You can roll them as thick or as thin as you want and they retain their shape. This is the only sugar cookie recipe I use and everyone loves it! The link to the recipe is: http://www.recipezaar.com/48000 I'm also attaching a picture of cookies that I've done using this recipe. Good luck!

Rs, really nice cookies! That recipe sounds great, thanks. I'm not one for sugar cookies and based on the reviews, it should be a good substitute.

I forgot to mention that they are not typical "sugar" cookies...they are soft, yet sturdy. The only thing I do different is I keep them in the oven until they get slightly, slightly brown around the edges.

By the way, the cookies as well as the dough freeze very well. You'll have to let me know if you try them and what you think. I can eat an entire batch without the frosting, that's how good they are!

Thanks for the tips! They sound good to me, with cream cheese in them. Some soft icing on top, where's the milk?! I will try these.

If your cookies spread a little and you want them to be exactly the shape of the cookie cutter because for instance, you are going to cut out fondant with the same cutter and you want a perfect fit, as soon as the cookies come out of the oven put the cookie cutter on top of each cookie and cut away the excess. You must do it as soon as it comes out of the oven .

We use butter but we chill our NFSC dough before starting & make sure the pans are cool too. I think most recipes need to be chilled before rolling or baking.

Wonderful cookies rs3560

I cut my cookies and place the tray in the frig for about 5-10 minutes before placing in the oven. Ever since I've been doing this, I haven't had a problem with spredding.

I think cookie spreading can be something of a mystery. It'll spread depending on ingredients and dough temperature, also how old the dough is and if it's been frozen will affect batches if you don't do it all together. I always chill the dough, roll it, chill it, cut it, chill it, bake it. I'm forever swapping pans out of the freezer, but it's not so bad, because I just keep working in succession..... but anyway, the last huge batch I made two weeks ago, I did the same process the entire time, and one sheet of cookies spread. I have no idea why, it was chilled the same, but it spread. Doesn't make sense! It wasn't even the last pan so I could guess it was oven temperature, nope it was one in the middle of the day. Who knows!

try to add alittle extra flour.

I am so glad I found this thread! I tried the NFSC recipe last night but they did not turn out....this was my first ever try at this. So now I have a batch in the cut and in the frig. I'm hoping this will solve my problem.

And I love all the info and tips. You guys are a wonderful group to share your experience and ideas.

Kim C

I rotate my pans from the freezer, to the fridge wit hcookies on them. I also have a rotation between my fridge and garage freezer for the cutouts. If the pans and cokies are nice and cold, you shouldn't have any spreading!