Today I did my 2nd attempt at NFSC. I mixed the dough, chilled it, rolled it out and cut into shapes, placed into the freezer for a few minutes, then baked. The first batch I baked on parchment paper and the cookies spread a little bit. The 2nd batch I baked with no parchment paper and it still spread. About the only thing I could think that happened was the cookies were pretty big and thick. I rolled them 1/2" and they were about 3-4" in length. Any idea what the problem is?
I think you rolled them out just fine as that's the thickness I do mine but you might want to add a little flour (tablespoon at a time). I've had that issue in the past and if I add a little flour then it works out just fine, no spreading. Hope this helps 
I agree - add a bit more flour.
I had gotten a bit lazy when measuring my ingredients, and was having problems with my cookies spreading too much.
I read a post that Antonia74 had written, where she said that she uses 150 g of flour for each cup in the recipe. Well, I was using about 135 g for each cup, as it turned out. I started weighing my flour, and now my dough is just perfect! In fact, the last two batches I've made, I didn't even refrigerate, and they STILL turned out great. No spreading, perfect shapes, and the bonus is that the dough is easier to handle between cutting and baking also!
hth!
Laura.
Isn't a half inch a bit thick for them? Do you find you have to increase the baking time to accomodate their size?
(Just asking, as I generally roll mine 1/4" to 1/3" thick at the very most. I can see maybe doing them thicker if they are to be used as cookies on sticks, but maybe that's why they are spreading a bit more than usual?) 
Well it looks like I am going to making more sugar cookies this weekend. My family is loving all my "mistakes". Here's to hoping that the extra flour does the trick
I read in another thread ... or maybe it was in somebody's comments ... that people are decreasing and even eliminating the baking powder to reduce the spreading.
Found it: http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=303633
It is definitely the baking powder. I learned this by trial and error. I only add 1 tsp. It calls for 3. Mine don't spread at all- or if they do- it is verrrry little. HTH!
I read a post that Antonia74 had written, where she said that she uses 150 g of flour for each cup in the recipe. Well, I was using about 135 g for each cup, as it turned out.
My mother taught me NEVER to pack flour at all when measuring it; just leave it fluffy. Packing or fluffy would definitely change the volume of flour by measuring cup; so weighing is probably the most foolproof method.
So, is 150 grams about the six cups called for in our NFSC recipe here on cc?
I weigh my flour out to about 30 ounces (scale only does ounces or pounds) and found that works well for me.
I think 150 grams is equal to 1 cup, not all 6. I read somewhere it's about 900 grams total for the NFSC recipe.
I have plans to try the NFSC very soon and have found all this very interesting! Hopefully it will deter any problems for me!
I do have another question though. When do I stick the long white stick in the cookie? Before I cook them or right after while they are still hot?
Any help on when to add the stick? (Bumpin' myself! 
)
I've been reading up on this, and it seems like a 50-50 thing. Some put the stick in before cooking while others do it right after they come out of the oven. So you may want to try both and see which works for you.
I have yet to try the sticks, so I'm still in the info gathering stage 
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