I chill my dough and roll with roul-pat(a big sil-pat) on the bottom and wax paper on top. No flour ever used to roll. I change wax paper when it gets wrinkly.
Freeze cut outs directly on cookie sheets covered with parchment and cutouts covered with wax paper while in freezer(I also reuse my parchment and wax paper for the entire process for the day). By the time I am done rolling, it's time to put the first sheet inthe freezer inthe oven to bake. I bake just a little longer than recipe calls for. Works great for me, no spreading. I also use only half of the baking powder called for in recipe.
I rarely remember to leave butter out and use cold but cut in chunks and cream with sugar till just blended.