I have made the recipe several times with no problems. Today, they are spreading like crazy. The cookies will not hold their shape at all. When I peak in the oven they are greasy looking - like too much butter. But I know that is not the case because I made two batches and the same is happening to both.
Baking is all about accuracy and the temperature and humidity in your kitchen. When I mix any of my doughs, I can't be distracted because I know I will forget an ingredient. If you didn't miss one, it must be temperature. The best advice I have ever received off these forums is to chill my cookies after I cut them for 10 mins and then bake them. Also be sure to start feeling your dough before you roll it, if it's not sticky enough just add more flour; a 1/2 a cup at a time til you get the consistency you want . Baking is frustrating sometimes, but never boring, have fun!!
Also, your butter might have been too soft and your eggs too warm. I always use cold eggs
One thing I thought of is that no one ever mentioned to me to shake my can of baking powder, I just happened to notice the little direction on the side of the can. I wonder if it's too packed in and you don't shake it, so that then you put too much in your dough, that it will cause spreading?!?! Just a thought.......
yea, thanx Michelle, I didn't know that about baking powder either. Good find!!
Kelly
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When I peak in the oven they are greasy looking - like too much butter. But I know that is not the case because I made two batches and the same is happening to both.
Had to laugh at this one .... maybe it happened to both batches because both batches had too much butter? 
There are so many factors that can contribute and narrowing it down is a hit-n-miss process. Did you use larger than normal eggs? (more liquid). Butter warmer or melted (too liquidy).
Being a 'until it looks right' cook, I add flour until the dough is consistent enough, then roll it between parchment. Mine go from cutting board to oven.
this may have been mentioned already but what I do is...
1. Make sure you have enough flour! I used flour to roll out too. if not, they will definately spread.
2. Instead of chilling dough first, I roll out the dough and cut with cookie cutters and then put on cookie sheet- THEN I chill for about 10 min. Then bake normally.
this may have been mentioned already but what I do is...
1. Make sure you have enough flour! I used flour to roll out too. if not, they will definately spread.
2. Instead of chilling dough first, I roll out the dough and cut with cookie cutters and then put on cookie sheet- THEN I chill for about 10 min. Then bake normally.
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