I have been working all day at working on making cookies for my grandparents. This is about the third time I have made and this is the only time they have not worked. They are speading so much! It is NFSC, I have made two batches, one with butter and the second with Margerine. I am chilling them after every step..what else can I do???

I've run into problems recently, too, and was stumped about what I did different. Aside from the heat wave St. Louis is having, which I guess plays a little role in it, I had switched to rolling my dough between Wilton parchment paper. I thought it would be superior to Reynolds, but then I noticed it was coated with silicone. I ended up with very greasy cookie dough!

Maybe if you put them inthe freezer for 10-15min

Maybe if you put them inthe freezer for 10-15min

For the dough that you already have made, make sure that you are not putting the cut out cookies on a warm cookie sheet. The next time that you make a batch try not adding the full amount (if any at all) of baking powder as it is a leavening agent that causes spreading or makes your cookies rise.

you may also read the comments on my post about baking powder

you may also read the comments on my post about baking powder