I used the No fail sugar cookie recipe. Cut out the shape with the cookie cutter, put it in the oven. Now it is a monster. It grew larger than the cutter. Any helpful hints on how to correct this, or what went wrong.

I chill my dough before putting in the oven (put the whole cookie sheet in) and that helps keep them from spreading.

Even when I chill them or freeze them before baking, I find that they do tend to spread a little when I use the no-fail recipe. I've cut back a bit on the baking powder and it helps some. At some point I plan to try the recipe with no baking powder at all, and see if that keeps them from spreading.

I had a recipe a few years ago that didn't have any baking soda or powder at all, and when I baked the cookies, they were the EXACT size and shape as the cutters, and IIRC, I didn't even refrigerate them before baking.

Of course, I can't find the recipe right now, but I do think it's around here someplace. If I ever do find it, I'll post it.

hth!
Laura.