I work with shortbread as it always holds it's shape.
Also replacing some flour with cornstarch makes a good cookie that should hold its shape.
You can nearly always reduce the butter quantity a little too without any change to the taste of the cookie which should lessen the spreading.
I bake them on very low temps so they keep their shape and colour and they only need to dry out anyway not be baked alive in a hot oven!
For cut out cookie recipes I avoid ones that call for eggs as these always spread on me!
I use a recipe I got out of Woman's Day last Valentine's Day. The dough is delicious, my family actually likes it a lot better than the NFSC. Also, one thing that I learned is that if the butter is too melted (which I get when I microwave it) the dough seems to spread too much. Another thing that I do is I put them in the fridge for a few minutes after I have cut them and put them on a cookie sheet. I bake mine at 350 for 8-11 minutes, depending on the size.
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