Im really happy with how these came out. Much better than the last recipe I used (thanks to you guys!)

I had something weird happen though. I wonder if you guys can explain this. I have a theory, though. The first batch I baked was pretty lumpy on the top. Every batch I baked got smoother and smoother. Here is a photo of the first cookie bake and the last bake. What caused this?

Im guessing maybe it had something to do with the dough getting warmer and warmer the longer it sat out while I was working with it. That is the only thing I can think of. Any of you guys experience this?

I don't think it's from the dough because I bake mine frozen..! And they are perfect.

How long did you pre-heated your oven?
When my oven indicate me it's at 400F, I wait another 30min before cooking my first batch...

I waited about 10 or 15 minutes, maybe that wasnt long enough? I did notice that the last few batch cooked much quicker than the first. Maybe that has something to do with it.

I've had this happen to me too, and I wonder if it isn't from the butter. The butter was too cold and didn't get mixed into the dough enough causing it to cause lumps like that? I'm not sure, that has always been my thought though.

I wonder if you re-mix and re-kneaded each time you finished a tray?

Sometimes overbeating your butter/sugar can aerate the mix too much, but with subsequent handling this can be reduced?

what recipe are you using? your first batch was lumpy and the last ones are smooth? maybe the oven wasn't heated enough and also butter at room temp is better (i find in cookies anyway)

I used this recipe:
The Best Rolled Sugar Cookies
INGREDIENTS
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

DIRECTIONS
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.

and I followed it exactly except I added 1 tsp princess emulsion ( I just bought it and wanted to try it out!)

I refriderated it for about an hour, maybe longer. The dough warmed up considerably while I was working with it, which makes me think maybe the end result was a tempurature thing, because each batch I put in the oven came out smoother and smoother.

Maybe next time I wont refriderate it? But honestly it was very sticky when I first mixed it. It would have been kind of hard to work with had I not refriderated it. Maybe just get it a little cooler than room temp next time? I will also make sure my oven is preheated. Mine doesnt beep or anything when it is, so I just have to guess. Well, I think I have a themometer somewhere.

Also, the bottoms got really golden brown, but the tops stayed pretty white. I think I would like them to bake a little more evenly next time so that the outside gets a little firmer and the inside stays soft. I think using parchment paper might help that, right? but maybe I would have to slightly increase baking time?

I am SO very new to baking, so sorry for all my questions but I really do appreciate all your kind help.

I've had that happen before too, and haven't ever been able to pinpoint why it happens.

So...did I maybe not mix it enough? Should I have kneaded it a bit before rolling it? I really loved the smoothness of the last batch, but are they SUPPOSED to be lumpy like the first one? Im a little confused. It seems like I did something wrong but I got a good result?

Sorry - I should have been clearer!

By creaming the butter and sugar till light and fluffy I think you have ended up with the lumpy first batches. As you worked the dough with kneading I think it helped with lessening the effect.

I think generally with these types of cookies, it is best NOT to over cream your butter and sugar. Even when I end up doing this, I find myself hand-folding and kneading the dough after I take it from my KA mixer until it feels 'firmer' or less airy.

OK this is just my opinion but I think its because the dough at the top of the bowl has more flour in it and is not mixed as well, the dough at the bottom has most of the creamed butter sugar. The best sugar cookie recipe and NFSC both use a lot of flour and the bowl is pretty full and hard to get mixed evenly. They both have you do the butter sugar, then eggs etc which all get really well mixed, then as you put the flour in gradually it gets harder and harder for the mixer to work. Thats my opinion. I had this happen to me quite often and what I do now is make 1/2 batch of dough at a time and I always get smooth cookies. Anyway thats just what I figured was happenning with mine. HTH.

never had that happen using the NF recipe. I have a 6 qt kitchen aide and it does get all mixed up well. I think some mixers that don't have a big motor might bog down and not mix as well.