Good recipe. My cookies didn’t move an inch. I did, however, modify the recipe slightly. I used 1/2sugar 1/2 brown sugar. (I was worried about too much molasses causing my cookies to run out on the tray)
To avoid having to wait a whole 2hours, I rolled the dough out right away (Using a generous amount of flour for rolling out) and placed my cut outs on the tray and popped it in the freezer for a few minutes.
They were too crunchy after cooling off, but the next day they tasted incredible and had the perfect crunch a sugar cookie should have!
So I’d suggest baking them a day in advance for ultimate texture and flavor.