I have tried three batches of sugar cookies recently and once I bake them they are all spreading and not holing the shape that I used to cut them out with.
I have tried alot of the tips seen here as far as chilling the dough after rolling it out and then using the cookie cutter and such but they are still spreading.
What am I doing wrong?

well it's difficult to say exactly why the spreading is happening to you but I will suggest various things and maybe you can diagnose your problem. Everyone does things differently but these are things that work for me.

I've tried many many different sugar cookie recipes and the No Fail recipe spreads the least and taste the best. Measure carefully.
The cookie sheets I use are the capalon non stick and of course I do not grease them.
After I mix my dough, I slap the big mound of cookie dough between 2 large sheets of parchment and I roll it out. (I like mine fairly thick). Then I place the rolled out dough (still between 2 sheets of parchment) and I slide it on to a large cutting board and I place the whole thing in the freezer. I let it sit in the freezer for a least 20 minutes. Then I take it out and let it sit a few minutes and then I cut the dough while it's still very firm (if it's too hard and frozen it might have to sit 5 to 10 minutes before cutting). I place the cut out cookies on the cookie sheet and slip them into a preheated oven while the dough is still very cold. I notice that when the cut cookie dough sits on the cookie sheets for quite awhile before being baked - those cookies tend to lose their shape a bit more quickly. I'm thinking if the dough goes in the oven super chilled (in my case, almost frozen at times)- it helps with keeping the shape better.

Those are the steps that make my cookies come out looking very shapely. There is a slight but normal puffiness but the cookies still maintain their shape.

I hope you figure out why yours are spreading. My first thought would be to measure your ingredients extra carefully - especially the leavening.

I totally agree with heidinamba, I follow her directions exactly and the recipe comes out perfect every time. Keep the dough chilled and don't let it get to room temperature before you put it in the oven. Best of luck to you!

What recipe are you using? Some sugar cookie recipes are not suitable for cut-out cookies.

Also try placing the cookies on parchment paper, then bake it in the oven. Thats what I was taught on here from TWINSLINE7. and it worked perfect.

I use No Fail - roll it out between parchment, make the cuts with the cookie cutters, freeze it, then remove the excess and then bake on that parchment paper. No problems at all.

I also use the no-fail cookie recipe but use the Silpat baking sheets per Antonia's instructions. Perfect cookie every time.

I make sure my oven has been heating for at least 30-45 minutes before I bake my first batch.

I also used dough that's been well chilled and after the cookies have been cut into shapes and put on the cookie sheet I stick the whole cookie sheet into the freezer for about 7 or 8 minutes. I take the cookie sheet right from the freezer and put it into the oven. This has worked great to help my cookies keep their shape and not spread too much. (The recipes that I've used successfully are the No Fail Recipe and the Wilton Sugar Cookie Recipe).

Michele

Mine use to do that......then I made sure that every ingrediant was measured out perfectly and that I mixed (with a whisk) all the dry ingrediants very well because you really want to make sure that the baking powder is incorporated throughout the whole mixture. Since then I don't have that problem anymore. I don't even put them in the freezer.....just in the fridge for about 10 minutes.

It is most likely the recipe. There are drop sugar cookie recipes and cut out cookie recipes. I do chill my dough because it has butter in it and requires firming up. The only other trick I use is baking them on parchment paper. Oh, yes, roll the dough to the thickness stated- too thick and the shapes will puff and lose definition, too thin and they break or burn.

Rolled Sugar Cookies
This the recipe I have used for Celebration Cookies for over 35 years.
3 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
1 egg, slightly beaten
1 teaspoon vanilla
3 tablespoons heavy cream
Sift dry ingredients. Cut in the butter till the mixture is very fine crumbs. Add egg, cream and vanilla. Mix ingredients. Dough will be very stiff. Chill 1/2 hour then divide dough into thirds. Roll each third 1/4 inch thick on generously floured surface, move and flour the surface as needed to keep the dough from sticking. Cut out cookies and bake on parchment paper lined cookie sheets at 400 degrees for 5 to 8 minutes. Scrapes can be rolled out again. Cool on racks before frosting the cookies. Makes about 50 cookies.
Frosting for Rolled Sugar Cookies
This recipe makes somewhat more frosting than you will need for just a simple glaze of your cookies. You will not need to make extra if you want to add designs with decorating tips and bag.
4 cups powdered sugar
2/3 cup butter, softened
4 tablespoons heavy cream
1 teaspoon vanilla
Mix 1 cup powdered sugar and all the butter until smooth. Add 2 more cups of the powdered sugar, blend well. Add liquids and beat well. Add the last cup of powdered sugar gradually, beating well.

Thanks Narie for the new recipe...I'm going to give this one a try!