Reply to "Why do my cookies spread, even without baking powder?"

Spread has a lot to do with the ratio of flour to fat in the recipe, and the type of fat in the recipe - and, of course, the amount of leavener to all else (though you don't use any). If too much fat to flour, the cookies will spread more. And all else the same, cookies with shortening spread less than those with butter, because shortening has a higher melting point. I find that chilling has less impact on spread than one might think. My recipe spreads as much regardless of whether I chill - but the spread is minimal, because I have a ratio of flour to fat that allows the dough to hold its shape. I always chill though, because I get much cleaner cuts of dough - dough is less likely to misshape - when I handle it firm and cold.