I have a question, and I am new here. I have baked cookies before and have had problems with them spreading too much or being softer than I wanted them. Is it better to use butter instead of margarine? I am wondering if that is causing the problems I am having. Please give me your suggestions.

Butter, definitely butter.

Also, if you put your cookie sheet in the freezer with the cut out shapes on it before you put them in the oven- that helps to prevent spreading.

Thanks for your advice. I will try it out this weekend. I am new to cookie baking other than just making peanut butter or chocolate chip for my sons. Now I want to start doing them with the cookie cutters and decorating them and see how that comes out.

definitely stick them in the freezer for about 10 min. before you bake..........it helps sooooooooo much~!!!!! Oh, and toss out the margarine!! LOL Butter is definitely Better.........for flavor too!

You can try looking up Alton Brown on foodtv.com. He had an entire show dedicated to this subject. Infact, they just re-aired it this weekend. If I remember correctly, he said that the more butter is used in a recipe, the more the cookies will spread out because butter has a lower melting point. He said if you want your cookies to rise a bit more before spreading (therefore they don't spread as much) then use part butter part shortening or use all shortening.