Another thing I've learned when making cookies (cutouts or drops) is to double-chill the dough. Chill it the first time right after rolling the dough out (or just after mixing when making drop cookies), shape/cut your cookies, and then stash your shapes cookies in the fridge as you work, for at least half an hour before baking. The dough warms up from your hands and the ambient air temperature, especially with cutout cookies, and the colder they are once they go into the oven, the less they spread.

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