I just tried a new rolled sugar cookie recipe this week. Although I like the taste more than NFSC, the top isn't smooth after it's baked. Looks ok once iced, but I wouldn't be able to leave any part of the cookie un-iced. Anyone know what causes this?

Do you mean like a bubble? It seems that I get a bubble after re-rolling a couple times, I thought maybe that was because of the extra flour. Not sure, maybe some cookie experts will give us some advise.

No, it doesn't look like a bubble, and all the cookies look the same (even the first ones rolled - and I roll with parchment paper so I don't use flour anyway). It really looks more like....bear with me on this description!....what your skin might look like under magnification...it almost looks like a bunch of cells! Forgive me, both of my h.s. daughters take Biology!