Roll About Sugar Cookies

I found this recipe to be too soft to roll out. The recipe does not say to chill, so I did not. I also feel they are not very sweet, making frosting them a necessity. They tasted much like biscuits to me (without frosting).

Excellent soft sugar cookies... takes food coloring well I rooled the dough about 1/4" thick and got 44 3-1/2" cookies

This is not a pattern cookie. At best, a drop cookie. I have done a few batches now. I needed cookie shapes for one of my kindergartens and decided to try a new recipe, but have been disappointed. If you follow the recipe as-is, this can only be spooned, even if you chill it. I made several modifications while doing another batch, which made a nice, light sugar cookie. Add half a cup of confectioners' sugar to the butter mixture, because by the end (as I had expected) you'll need more floury, so if you don't want it to be bland you need it a bit sweeter. Follow the rest as written except add milk gradually and only as much as needed until you have a fair consistency for a dough -- it will not be a full cup, maybe 2/3. Chill it, then it can be rolled into 1 tsp balls (if you use a melon baller, with a scoop so that it does not stick, you can make them more uniform), roll in granulated white sugar, and press down slightly onto baking sheet (with baking parchment paper works best). Space them, because they will puff out. Bake until it's a cookie (right before it would start to brown if you can estimate well). Well that turned out alright, but since the recipe as it was given was not at all what it promises, I can only give this two stars.