How do I get my cookies to hold their shape? I use the NFSC recipe, put them in the freezer for at least 15 minutes before baking, make sure my pans are cool when I put them on it to bake, and still htey swell up and loose their shape. What am I doing wrong? HELP!!!!!!!!!!!!!!!!!!!!!!!!!!!

I don't use the NFSC but maybe you could try putting less baking powder or leave it out entirely

I've had really good luck with that recipe. Are you sifting your flour before you measure it? (would equal less flour than needed for recipe) Are you using extra-large eggs or adding more extracts than called for? (both will add extra moisture to your dough) The only thing I can think of right off is your dough is too soft. Oh, and I only use real butter, are you using margarine? I believe that would make them spread more.

I love this recipe!! But I had that problem with the second batch I made. Since then, they've been perfect and the only difference I could find was I used extra huge, really fresh eggs in that batch so I'm sure there was more moisture in there than necessary.

I use real butter and sift my flour. I make it exactly per the recipe...I just don't know what I could be doing wrong...

I used NFSC for couple of times, and my spread as well. What I do is just after is baked and still hot, I cut the shape with cookie cutter again.

I used the NFSC recipe too and have never had a problem....

My only suggestion is NOT sifting the flour---I have never sifted my flour when I make them...

I use extra large eggs and don't sift when making NFSC and rarely have had a problem. On the rare occassion where they do expand a little, when they come out of oven, I do recut with the cookie cutter. Also, I roll my cookies out on my counter sprinkled with CF not flour.

Leave out any baking soda or baking powder. I use the Cookie Bouquet recipe (have never compared it to NFSC so don't know if they're similar) and my cookies hold their shape wonderfully. No rising or puffing up during baking.

It might be the butter. Butter these days has more water than previous. Maybe try adding more flour.

Try omitting the baking powder all together...that worked for me. Also, after I cut the cookie I freeze for about 10mnts then bake and works perfect!!
Good luck

I use the recipe from the book "Cookie Craft". It does not have any baking soda or baking powder. I have never, never had a cookie loose its shape and I have made dozens of cookies over the past couple of years. It is the greatest recipe that I have ever used. I have never used the NFSC recipe so I really cannot compare.

3 c. flour
1/2 tsp salt
1 c. unsalted butter
1 c. sugar
1 large egg
2 tsps vanilla or 1 tsp vanilla plus the zest of a lemon.

Measure salt and flour into a bowl and whisk together to mix. Cream butter and sugar until light and fluffy. Add the egg and vanilla (lemon zest). Mix until well blended. With mixer on low add flour mixture and blend thoroughly. The dough will be sticky. I wrap it in plastic wrap and firm but not hard. If you leave it overnight let it soften a at room temperature. Roll on flour covered nonstick mat with a little flour. Cut with your cookie cutters and lay on a parchment lined cookie sheet. Refrigerate about 15 minutes until well chilled and baked till done. I start at about 10 mintues for a 3 inch cookie.

Hope this helps.....

i swear by the cookie craft recipe too. very good and reliable.

i do not freeze my cookies, but i do fridge them for 15-30 minutes before baking.

diane

I use Penny's butter cookies and follow directions like Antonia's cookies. I use Antonia's icing. They are nice and IMHO taste better than NFSC. It's a matter of preference though...

Dont add any baking powder. I once forgot to add the baking powder and they came out great! they didnt spread or swell up on one side. Also you must refrigerate them after you roll them out. Good luck.

I wouldn't really recommend sifting for cookies either. The only time I have much trouble with that is sometimes the first batch I roll out-- the dough is just too soft. I use a recipe from here--- I think it's Softer Sugar Cookies, but not sure at the moment. It actually is a little softer than NFSC, but I roll it out like 3 times before I cut them out and place them on the sheet. Dust the counter with flour, roll out, gather it back up, do it again, and the 3rd time, cut them out. Sounds crazy, but it works and I like the way these stay softer than NFSC. Rolled cookies can be a little tricky!

My girlfriend got an order for like 2 or 3 thousand nfsc. Thousands of cookies with a logo. She mailed some out to test (wonder where she got that idea ) to make sure all would go well. Lo and behold two cookies arrived in my mailbox.

Dude, she just wrapped them in plastic and put 'em in a plain paper envelope--kid you not. Mailed 'em. They were freaking perfect. Tasted great, not broken.

She's a genius.

The sugar cookie recipe I like is Soft Sugar Cookies submitted by Melchas.

I like to sift AFTER I measure simply to combine ingredients and prevent any possible lumps in baking powder or baking soda if the recipe calls for it. My point for bringing up sifting in the first place was to be sure IF she sifted it was done AFTER measuring for this recipe.

They're a great cookie! Hope you get it worked out

Are you at a higher elevation that might effect the results? If so, maybe someone else at a high elevation can chime in with suggestions.

I made the NFSC last week, for the first time, and had no problems, I followed the recipe to the T and I rolled them out between two sheets, of parchment using my perfection strips for even thickness, and they were awesome I recommend that you buy Cookie Craft By Valarie peterson and Janice Fryer that book is freakin awesome all the tips and tricks for cookie making

http://www.countrykitchensa.com/catalog/SearchResults.aspx

The link is not working when you click it put in perfection strips in the search bar

You can also buy them from your hardware store

kansaslaura-- good idea