This recipe bakes at a low & steady 325 degrees, therefore the dough is not blasted with high heat to cause a quick meltdown. The primary reasons cookies spread are because the oven is too hot and the butter to flour ratio is off. The recipe itself can only work so much magic! When it comes to high heat and high humidity, butter will react the only way butter knows how (melting into a mess and causing your dough to spread!) Some days, are just not good baking days. I do however, have to caveat that if the weather is 98 degrees and 90% humidity you might want to consider cooling your dough off in the fridge for a while. You do not need to chill these sugar cookies before sending them off into the oven. It's rare you'll find any 'have to chill' recipes on my blog.I'm extremely impatient. Having a recipe that is no-chill is very important to me. This is a no chill cut out sugar cookie recipe They are proof that cut out sugar cookies do not need to be hard and crunchy to hold their shape. They have a pillowy, soft texture and are supremely buttery. I get RAVE reviews on these cookies all the time. I can assure you, that this recipe has always given me consistent results. Since they don't spread, they maintain crisp, well defined edges which makes them perfect for decorating with royal icing. The worst thing about most cut out sugar cookie recipes is, going through all the work making a batch and pulling them from the oven to find that they spread! Making perfect cut out cookies was never an easy task for me. Great for decorating with royal icing or sprinkles. These Cut Out Sugar Cookies are soft, thick, sinfully buttery and taste amazing whether they are decorated or not! Make easy sugar cookie cut outs that keep their shape & edges.