Sooo, in my quest to find a more "sugary" roll-out cookie recipe other than NFSC, I stumbled across the Wilton sugar cookies and roll-out cookies. I tried both tonight and they taste great! They just don't hold their shape which, when you're making cut-outs, is ESSENTIAL. 
I'm so mad. I thought I had finally found a nice sugary cut-out recipe and once again, I was disappointed. 
Had to share my misery before I pull my hair out 
LOL
Bummer! I wish you lots of luck in the rest of your quest. I love NFSC and have managed to make the staff at school addicted to them as well. I had been told that when (not if) if bring some more in, to make sure that there will be enought for second helpings.
I use the wilton roll out sugar cookies instead of the NFSC when I want a sweeter cookie......it's basically the same exact recipe with more sugar.....I actually don't have ANY trouble with them spreading...however I do have trouble with the NFSC spreading.....go figure.
lol i was reading this and thought of the idea of cuting the cookie with the cutter, then baking them, then cutting them agian, and thought well then what in the world would u do with the scraps? then i thought of
COOKIE BITES/BALLS!!!!!!!!!!
anyone ever tried it? think it would work?
hum.. would be yummy
Ground cookies make great crusts for cheesecakes and no-bake pies!!
Theresa 
maybe the dough was not chilled enough and that is why they didnt hold their shape. i had that problem before then read about this afterwards. i dont do cookies often so havent tried it since then. do you have time to retry with the dough better chilled for a few hours? maybe cut them out then chill covered for several hours in the fridge??? just a thought. oh yeah, what is Nfsc?
Are you chilling the dough between cutouts? I find Antonia's directions to be the best for getting a superior shaped cookie. You can find it in the articles tab at the top of your screen. Scroll down to, "How to bake and decorate sugar cookies". It may not be your recipe, just that you need to chill the dough between cutouts. Give it a try 
in the wilton recipe only use 1tsp of baking powder and not 2 as listed. they will keep their shape perfectly. i also use very little salt.
WOW~ I haven't been on all day. Lots of responses!
KHalstead - Actually, I think you posted something in another thread about the wilton cookies being more sweet so that's when I decided to try them! Do you chill them before baking? How long if you do?
Melanie - I would love to try that recipe if you happen to get a hold of it! Let me know! Thanks a bunch!
Lilnikki - When I was skimming through the posts, I saw your large letters and read them. When reading them, I read "COOKIES BITE BALLS!!!!" HAHAHAHAH LOL LOL 
I was cracking up!!! I had to go back and reread the post to get the full picture. But those cookie bites sound delish! If anyone has suggestions, I'd love to hear them!
Melysa - I chilled them but only for like 10 minutes in the freezer before putting them in the oven. I will have to try chilling them longer. Thanks for the suggestion! NFSC is no fail sugar cookies, a popular choice for many of the cookie bakers here on CC.
Samsgranny - Yeah, I was chilling the dough for about 10 minutes on average before baking. Thanks for suggesting Antonia's tutorial. I've checked it out before and do a variation of what she suggests. It's always worked with the NFSC but not so much these new recipes. I will give a try again but chill them a little longer I suppose.
Sweetcakes - Wow. What a great tip! I will try that with my next batch (which will most likely be tomorrow). Thanks! Do you chill your dough at all?
tayesmama.........i roll my dough out between wax paper immediately after making the dough (I'm super impatient lol) and then take one at a time and throw it on a cookie sheet and pop it in the freezer then continue til I have them all rolled out in the wax paper......then i take the first one out and take the whole dough "sheet" off the wax paper and stick it on parchment paper......then I cut all the cookies out and leave them on the parchment (I don't ever pick up the cookies when they're not fully frozen because it can distort the shape) and remove excess dough, then pop them back in the freezer for 5 minl. until they're hard. Then I take them and spread them out on the parchment and pop them in the freezer. I go ahead and cut out another sheets worth then pop the first ones in the oven, the second ones in the freezer and continue in this procession....alternating with cutting out mmf if I'm using it on the cookies. Hope that made sense. My cookies are usually hard as a rock when I pop them in the oven......at least hard enough that you can easily pick it up without fear of them losing shape.
I have a great sugar cookie recipe. I went through the same thing you are going through about 6 months ago. I needed to find a sugar cookie for my sugar cookie bouquets. Still soft6 when biten into but also sturdy enough to be placed into a bouquet. If you would like PM me and I will give you the recipe. It's funny because after all the recipes I tried, I think it was like 12-15, I went back to the best baker in the world, Mom! Let me know! I'd love to help!~
Sooo, in my quest to find a more "sugary" roll-out cookie recipe other than NFSC, I stumbled across the Wilton sugar cookies and roll-out cookies. I tried both tonight and they taste great! They just don't hold their shape which, when you're making cut-outs, is ESSENTIAL.
I'm so mad. I thought I had finally found a nice sugary cut-out recipe and once again, I was disappointed. Had to share my misery before I pull my hair out LOL
Hey! Just experiment with it a bit. You can increase the density of the cookie dough simply by adding 1/4 cup of flour to the recipe to make it spread less. If that's not quite enough, try 1/3 cup or 1/2 cup. You can make that recipe work exactly right for you!!
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