Tips for cutting dough with cookie cutters Don't use baking soda. It will prevent your dough from raising and ruining the shape. Use less butter then it stays in recipe. It will keep your dough from spreading to much in the oven. Chill cookie dough. Once you've cut your shapes out, chill them again for about an hour before you bake them. Chilling the cookies as well as using less butter helps prevent spreading. Don't roll the dough too thin. Dip your cookie cutters in flour with each cut. If the cookie cutters get really sticky, wipe them off with a damp paper towel. Use the back end of a skewer to tap dough out from any angles and corners on small or intricate cutters. Use a silicon mat for baking. The cookies won't stick and will be much easier to transfer to cooling racks. Most important - have fun crafting!
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