Instructions

1. Choose a sugar cookie recipe that uses shortening or butter instead of oil. Cookies spread in the oven when the added fat, whether it's oil, shortening or butter, begins to melt and liquefy from the heat. Since oil is already liquid at room temperature it causes the cookies to spread much faster than cookies made with a fat that's solid at room temperature. If you have a favorite cookie recipe that uses oil, go ahead and substitute butter or shortening; the exchange should not affect the taste.

2. Prepare the cookie dough according to the recipe. Divide the prepared dough in half, wrap in plastic wrap and refrigerate for about at least one hour. It is optimum to refrigerate the dough overnight.

3. Remove one ball of dough from the fridge, roll it out on a floured surface and cut it into shapes using chilled cookie cutters dipped in flour. Place the cut cookies on a baking sheet covered in parchment paper, and place the sheet in the refrigerator for another 10 to 15 minutes before baking, according to specific recipe instructions. Repeat the process with the other half of the cookie dough.