May I offer you an observation I’ve had with the sugar/gingerbread cookie dough and flour. I’ve noticed that when most of the dough has pulled from the side you have the correct amount of flour. Note this is only for dough I’m rolling out. Lila Loa’s end all chocolate cookie recipe is the exception if you go for the chill method, I do chill all my cutout dough before I bake. Partly better results, but also because I want all the dough rolled out and in the refrigerator before I start baking. When it’s warm my cookies have a problem with spreading. So a warm oven or a hot day. Good luck!