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Who has tips for a good rolled sugar cookie recipie?

I have recipies for sugar cookies. What width should the dough be rolled out? about a 1/2 in.? The problem I have is that they seem too thin and they get hard too fast. Is it better to roll the dough out thicker? Or is there a better recipie that I should use?

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Asked by Roisin07 at 1:57 PM on Dec. 6, 2010 in Food & Drink

Level 13 (987 Credits)
Answers (1)
  • I roll my dough thicker and under cook slightly so they are a little softer. I prefer them chewy.

    Answer by coala at 2:01 PM on Dec. 6, 2010

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