I am making cookies for graduation this week and thought I would play around a bit. I used to different recipies, I am looking for the roll out sugar cookie no chill recipies.

First I tried the recipie from Karens Kitchen website. Not as sweet as wilton but keeps its shape nice and rises a little

Wilton has great flavor, the best, but spreads to much.

I roll out all my cookies and dunk my cutter in powdered sugar, it really helps. Also I greased my sheets in Crisco as it is supposed to not spread so much.

Any other thoughts or recipies that taste as good as Wiltons but dont spread as much?

Heather

One thing I have learned about cut-out cookies is that if you use Crisco instead of butter or marjarine, they will hold their shape much better. I use a recipe with sour cream in it and they turn out real nice. I can post it if you would like.

Please Do Post the recipie, I am on a manhunt for the perfect sugar cookie rollout recipie that dosnt have to be chilled.

Sour Cream sugar Cookies (no dough chilling required!)

3 cups sugar
1 cup butter ( I use butter crisco here)
1 cup sour cream
1 teaspoon baking soda
1/2 teaspoon cream of tartar
2 teaspoons vanilla
3 eggs
about 8 cups of flour

Cream sugar, butter, eggs, sour cream and vanilla. Combine all dry ingredients (except flour) and mix into wet ones. Add flour a cup at a time until it is a rollable dough. (depends on the humidity of where you are as to how much you will use) Roll to 1/4" thick and cut. Bake on greased cookie sheet at 350 for about 10 min. - they are done when they just start to get light brown around the edges. This makes quite a few dozen cookies.

Everyone always likes these cookies, I hope you enjoy them!!

I have used the WIlton recipe, but after I cut out the cookies, I put them in the freezer for about 5-10 minutes, then on the cookie sheet. This stops them from spreading.

Hope this helps!