I'm starting a large cookie order for Sunday and making wedding cake shaped cookies. The cutter is one of the very square ones (not like Wilton's) and I put the dough in the freezer and it isn't soft when it goes into the oven. For some reason these cookies are spreading and aren't very square- more rounded. I'm doing everything like I normally do, but I've never had this happen. Any tips/thoughts/suggestions? TIA!

What sugar cookie recipe are you using?

What is your recipe? There are two non-spreading recipes, one is the no-fail cookie and the other is Martha Stewart's cookie. Both have good comments and excellent results.

Sounds like too much oil/crisco/butter to me.....

No Fail.

Like I said, I haven't had this happen before and I've always used this recipe. The wedding cakes are quite a bit larger than the cutter and they are rounded. The sides aren't even anymore either. They are pretty funky looking. I use Antonia74's method for preparation as well.

Oh, and I'm baking at 325, which for my oven is 330. Should I lower the temp?

I don't think you want to lower the temp. You want the cookie to set quickly and finish baking.

Okay, so I raised the temperature to 350 (the oven thermometer says it is, anyway). They are still spreading. This is driving me nuts!!!!

And now I've let the oven cool off and now it's at 325 and they are still spreading way too much. They are very rounded on the sides and the "tiers" of the cake aren't as separate.

Try leaving the cookies in the frig for a little longer. After I cut the cookies out, I place my tray in the frig for about 10-15 minutes. Maybe leave them in longer so they really set.

I think this step is the reason why they don't expand. I was in a hurry and skipped this set on my last batch and the cookies spread soooo bad.

Give this a try and let us know.

Steph

Ya know, I never have problems with my cookies spreading (I use the no fail recipe) but I also own that tiered wedding cake cutter and for some reason my cookies spread more (or appear to spread more) when I bake those. It must be an illusion because a particular cutter would make no difference in the spread of your dough when baking. I make the same recipe time after time and the spread is especially noticable when I make those tiered wedding cakes. I do notice that if I place the whole cookie sheet with the cut cookies on it in the freezer for awhile before baking, that the cookies spread less than if they were just sitting out at room temp. So the cut dough is actually frozen before they go in the oven. It helps! try it.

Did you use Crisco or butter or gneric shortening? I remember Alton Brown had an episode of Good Eats where he explained that Crisco and shortenings in general have a lower melting point than butter. So if you want your cookies to spread more, use shortening, If you want them to hold together better, use butter. This could be an issue for you. Just trying to brainstorm here....

Yes, that Crisco vs butter fact that misdawn just mentioned is true. In fact, I always make the no fail recipe - it calls for 2 cups butter - I always use 1 cup butter and 1 cup crisco. It honestly does not effect the taste (maybe slightly but it's still very buttery tasting). Crisco definitely cuts down on the possibility of spreading. Good suggestion! And Crisco is a heck of a lot cheaper than butter!