Cold Conditiong and Bottling Question

I'm experimenting with cold conditioning a cream ale directly after fermentation is complete and right before bottling.

My question is, since the actual bottling temperature will be much lower than the fermentation temp, do my calculations for carbonation need to be adjusted?

Is there actually a significant amount of CO2 being absorbed from being cold conditioned for a few days?
Or has most of that already been gassed out during regular fermentation?

I would use the usual/ ordinary amount of priming sugar, but I would expect the batch to be a little slow coming to full carbonation.

M2c, never done it.