I just made Khalstead's modified NFSC's for the first time and they are spreading more than I had hoped for (probably about 1/4 inch)....any tips on what I did wrong or how to fix it for the next batch? (They taste great though!)

before you bake them, put them in the freezer for a few minutes

I loved the taste of this recipe but they also spread quite a lot for me.

I did freeze them before baking but did not weigh ingredients, maybe I'll try that next time. I'm a bit bummed and considering trying another recipe real quick but not sure if I have time.

I have modified it myself because of this reason..substitute Cake Flour (702 grams) for the regular flour, and decrease the baking powder to 1.5 tsp.

A lawyer in my office says he hasnt ever liked sugar cookies until he tried mine.

Thanks for all the suggestions. should I be sifting the flour before weighing? Any thoughts on the modified NFSC vs the "original" NFSC.....I'm wondering if I should try the original recipe tonight.

I use NFSC all the time and never have a problem with spreading because I don't put any baking powder in, none, zero, nada and they taste great. no need to even chill them before baking

Unfortunately, when I make them, they also spread and I did everything that was suggested to me. The flavor of the cookie and the texture were the best but I couldn't handle the spreading. Had to go back to the NFSC today.

I have 4 favorite sugar cookie recipes. When I first made the modified NFSC and started baking them, I threw the recipe away because there was so much spreading no matter what I did. When I ate the first one of these, I went back and retrieved the recipe because I liked the taste so much better than the original NFSC. I keep batches of all 4 recipes in the freezer but I only use the modified for simple shapes like circles, squares, etc. that I can adjust the fondant to fit the cookies if they have spread a little. Keeping this recipe at 1/4 inch thick helps a lot also.
There are no "stupid" questions!!!! It's the way we have all learned and are still learning to do things. We are lucky to have such a great place to ask and share our ideas.

trying not to hijack this thread, but you do you notice an aftertaste with the modified recipe? I only ask because I have a similar recipe for chocolate chip cookies that uses instant pudding. The cookies are very soft and pretty tasty (depending on the pudding flavor I choose), but there is an unmistakable chemically aftertaste to them. I'm thinking it is all the artificial junk in the pudding mix.

I've tried many different recipes and i always end up going back to the NFSC.

ElleW - I have never tries this modified NFSC recipe, but I notice that chemically taste with regular instant pudding, so I would bet that's the culprit....

I have to say I do notice the background taste with certan kinds of pudding. The last batch I made, I used the coconut pudding mix and didn't notice it as much. If I had to make a choice it would be the original NFSC recipe also.

Just wanted to thank everyone for their advice. I ended up using both the modified recipe and the original NFSC and in all honesty they both spread for me (may be user error). I weighed, refrigerated, froze and everything else that was mentioned. Next step I think I'll take is to double check my oven temps (not sure if that could have something to do with it). I ended up taking both batches to the birthday party after decorating with Antonia's RI. I will admit I was really disappointed with how they LOOKED but they tasted good. I almost threw them out I was so disappointed because they didn't turn out how I imagined them to be but I'm so glad I didn't. I got so many compliments at the party from men and women and people even asked for my business card (Just a hobby, no business card but quite a compliment!) No photos because I was so bummed with how they looked. Thanks again....I'll keep asking "stupid" questions!

Maybe you need to add more flour to stablize the cookies better? And leave out the bp as well.

how thick are you rolling the cookies??? Any thicker than 1/4" and they spread and I have to recut when they come out of the oven......anything 1/4" or less and they spread NONE at all!

Even if you roll these cookies thin, they will still stay soft as long as you take them out of the oven just as the edges begin to brown.