It could be the récipe. The butter, or the amount or butter. I have a récipe that spread a lot, but if I whisk the egg with a fork it means less spread. I'm using Lupak butter now that is available in my country and is more solid that mexican butters(I used a mexican but is now hard to find), I know that it is more expensive. Now I baked 3d eggs with a récipe not intended for that and it worked really good. If you live in a very hot place you must try on freezer it Works better for me. With cookies to be piped with bag and big tips I really need 1 hour in freezer (chef recomendation), but that's my experience. Not all récipes need baking powder or baking soda like the paciencias.