I am making some small diameter - 1" to 1.25" - cookies that are 1/2" thick. When I chilled the dough overnight and baked at 350° for 12 minutes they were overly brown on the bottom, but baked through. When I froze the cutout shapes for several minutes and baked for 350° for 12 minutes they were much less brown on the bottom but were raw in the middle. I was thinking of lowering the temperature to 325° to 300° to see if I would get the happy medium of lightly browned bottoms and completely baked. I can keep trying different mixes of chilled time/temperature, but I thought I would ask if someone has already been through this. Any suggestions or ideas?