These sugar cookies were pretty good. Instead of making them into cutouts I wanted round soft cookies. So I did not refrigerate the cookie dough at all and just rolled them into balls, rolled them in sugar and slightly flattened them with the bottom of a glass to about 3/8" on the cookie sheet. They were easy to roll, not sticky on my hands and baked up perfectly at 8 mins. They definitely needed the icing, which I used plain old store bought vanilla. The cookies stayed soft in an airtight container overnight which is a good sign. The only thing I would do differently next time is use plain white flour as I used whole wheat flour. I think they would have tasted better with white but whole wheat is all I had on hand. My husband thought they were great so maybe I'm just being critical.