Sometimes on my Youtube videos I get people saying that the cookies they've made using my sugar cookie recipe have spread too much and lost the design of the cookie. I've had this happen too but not for a very long time.
I didn't realize what difference there was between butter and butter, and at first I was using a brand name butter whose name escapes me at the moment. They all say 100% butterfat, but some butterfat is a lot richer than others. This is especially true of the "European" butter versions. Don't use them in this recipe. Don't use Plugra. Very, very rich butterfat.
Here in California and a few neighboring states we have a series of stores called Smart & Final which help with a lot of bulk restaurant supply - and NO membership fees like Costco. I use their "First Street" brand butter (their own brand) in all my cookies and in my English Toffee. It seems to have just the right richness of butterfat.
So what I'm suggesting is this - use the store brand of whatever your grocery store is. No brand names. Leave the brand names for sauces and gravies, but leave them out of cookies and candy making!