I am making cookies and the NFSC has been spreading lately - even with refridgeration, etc. So I was going to try a new recipe and started comparing them. Some call for no baking powder and I was wondering if that is what makes the cookies spread? thx

I think it is. I just tried the NFSC last night for the first time and they spread more than I would have expected. The recipe I used from Alton Brown called for a fraction of the baking powder and it held its shape MUCH better when I used it. I'm going to probably do a side by side comparison of them soon just to make sure it's not my memory playing tricks.

Also, what about the powdered sugar? I read a recipe that called for 1/2 ps and 1/2 granulated sugar.....

i used the nfsc recipe and omit the baking powder all together. my cookies keep their shape nicely...

I chill the nfsc cookie dough first, then roll out, chill 15 min. then bake. I've never had that problem. Is you powder old? My only guess.

I followed your advice and omitted the BP from NFSC and for the first time, it didn't fail!! They were perfect, held their shape beautifully and didn't spread - so happy! Thank you, thank you, thank you!!

I only had this problem once. Never did find out what happened, but other people thought it could be old baking powder.

I also read somewhere that room temperature butter is the key. Making cookie dough with cold butter would make them spread, though I don't really understand this theory since a lot of us chill our dough before baking and don't have a problem spreading. ???

Yikes . . .I just made a whole batch of the NFSC (first time) and the dough is in my fridge wating for me to get home from work. I hope that the baking powder theory is incorrect 'cause I am hoping to make these cookies for work and as a gift for my daughter who needs some lifting up ). Wish me luck.

marybeth09, you might have a problem with the dough being too dry. Knead in a little bit of water until the dough comes back together.

I have made this for the past two years and add baking powder, and only had this problem once.

Cookies can spread if there's not enough flour...
It happen to me a few times and now I weight all my ingredients and my cookies are always the same (even if in my recipe , I have 2 teaspoon of baking powder)

I agree, weighing is the way to go for flour, if not all of your ingredients. It makes baking so much faster to just zero out your scale and dump in ingredients instead of measuring. Not to mention less to wash! : )

I baked my cookies last night and they didn't spread but the dough was crumbly when I first started. I had it in the fridge for a day and I let it sit out for about an hour before rolling and baking. I think they taste pretty good but family says they'r not soft and a little dry. What do I do????

Maybe too much flour?

So for 1 cup of flour what is the weight that I am looking for?
thanks so much!

Do a search, but I think one cup of AP flour equals 4 ounces.