Most cookie recipes call for creaming the butter or shortening with the sugar as the introductory step. This is most effectively done with an electric mixer. This step will help to whip up the butter or shortening and make it fluffier, while also breaking down the sugar a bit, so that it doesn’t melt as much (e.g. spread) when baking.
Another word about cookie dough. Most cookie doughs do better when cold, particularly the ones that are rolled out. When chilled, the dough tends to be less sticky and will spread less. If you are having problems with cookie spread, definitely chill your dough or even freeze it before baking.
I like to cover baking sheets with parchment paper for every cookie recipe I bake. It prevents the cookies from sticking to the sheet (and then breaking apart when removed), doesn’t leave a greasy aftertaste on the bottoms of the cookies, and helps me spend less time in the kitchen doing clean-up duty when I’m done!
If you have a convection setting on your oven and a convection temperature is not given, simply reduce the static temperature by 25 degrees when using your convection setting.
If you bake by weight, as opposed to volume, 1 measured cup of my Jules Gluten Free™ All-Purpose Flour should weigh approximately 130 g.