Things You'll Need
Rolled cookie recipe
Butter or shortening
2 or more cookie sheets
Use room-temperature shortening or butter instead of oil in your recipe; solid fats like butter and shortening will minimize the spread of the cut cookies as they bake.
Separate dough into small, one-batch sections and place on parchment paper before rolling out to the desired thickness.
Wrap each rolled section of cookie dough in plastic wrap and place each one in the refrigerator for at least 30 minutes.
Take out one section of dough at a time and unwrap.
Dip cookie cutters in flour before pressing into the dough to prevent them from pulling at the fragile edges of the cookie dough.
Pull away the uncut sections of the dough, leaving the cut cookies on the parchment paper.
Transfer the parchment paper directly onto a cookie sheet; this will minimize the amount of handling the cut cookies receive.
Allow cookies to cool completely before handling them; their edges are fragile and susceptible to damage when warm.
If your cookies still spread too much, try putting the cut-out dough in the freezer for five minutes immediately before baking in the oven. Always use a cookie recipe that’s designed for cut-out shapes; these recipes often contain more flour and less butter than drop cookie recipes since greater amounts of butter will increase the spread of cookies as they bake. If your cut cookies continue to lose their shape, try a new cookie recipe that has a greater flour-to-butter ratio.