I have a sour cream sugar cookie recipe that I really love the taste and texture of. Slightly sweet, soft and almost cake-like. So my dilemma comes in when I use this recipe to make thicker cookies to bake on a stick. I roll them out to 3/8" thick (only slightly thicker than the 1/4" stated in the recipe), I lower the temp to 325 (vs. 375 for the thinner ones) and bake almost twice as long. Higher temps brown them but leave them undercooked in the middle. When I do all that, the cookies bake up with the right texture, but they are raised in the middle, and I'd prefer a flatter cookie for decorating. The thinner version doesn't rise as much, though it is just slightly puffed in the middle. Any thoughts? One side note is that the dough is really sticky and tough to work with unless it's right out of the fridge, so I'm wondering if the dough should come fully to room temp once it's sheeted? Also, I've not experimented too much with altering the leaveners, so if that's what I need for less lift, any suggestions on which to cut and by how much (they use both powder and soda). Thanks! And here's the recipe: Sour Cream Sugar Cookies 1/2 cup butter, softened 1 cup granulated sugar 1 tsp baking powder 1/4 tsp baking soda dash salt 1/2 cup sour cream 1 egg 1/2 tsp lemon extract 2 1/2 cups all-purpose flour Beat butter for 30 seconds. Add sugar, baking powder, soda and salt; beat well. Beat in sour cream, egg and lemon extract. Beat in flour. Divide in half, cover and chill 1-2 hours. Roll out half the dough to 1/4 inch thick. Cut cookies into desired shapes and place on ungreased cookie sheet, 1 inch apart. Bake at 375 degrees for 6-7 minutes or until edges are firm and bottoms are light brown. Transfer to wire rack to cool.