I know there can be such a wide variety of spreading results for so many reasons, but I want to know what results are "acceptable" in the eyes of my fellow bakers. Tonight my cookies came out with a 1/4" to 1/2" spread all around (see attached photo) even though the cut shapes were frozen and I've had less spread with this same recipe in the past. I am pretty sure my butter was too soft and then when I rolled out the dough, it was too soft as well. I have yet to find a sugar cookie recipe that has the flavor I want and holds its shape. How much spreading do you "accept"? Would you redo this batch or just try to decorate it beautifully and hope customers don't mind the cookie shape not being so well defined? Just curious how others might handle this amount of spread. I just rolled out 108 cookies with this dough and really don't want to redo all this work, but I am thinking I must . . . Thank you!
