If baking powder makes cookies spread, why is it found in so many cut-out cookie recipes, including KAF's sugar cookie recipe? I'm having the hardest time preventing spreading, but following all the tips I've read, although some contradict each other. I see recipes with anywhere from 1/2 tsp baking powder to 2 tsp baking powder, while others swear that it should never be used in cookie recipes. One person even suggest switching out about 1/4 of the flour with cornstarch. I'm lost. The only tips I have yet to try are not sifting at any point in the process (I never previously did before measuring) and weighing the ingredients vs measuring them.

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