How you roll out the dough is the most important part of the sugar cookie-making process. Although it's very tempting to roll the dough quite thin, that will result in a crunchy cookie that will likely brown around the edges while baking. I recommend you roll the dough out to about 1/2 inch. But there's no need to go thicker than that, otherwise, the cookies won't bake properly. With this recipe for Classic Sugar Cookies, the cookies will turn out just like the fancy ones you see created for those special cookie bouquets. If you truly prefer a thinner cookie, just be sure to be consistent with each roll of the dough and adjust the baking time. A thinner cookie will finish baking must faster.