If you're using sugar cookie, I would bake it short. The longer you let it stay in the oven, the better chance it'll become rock-hard. I've done it three time to determines how many minutes will I know is best for my cookie's texture.
Generally speaking, if you're using a recipe that calls for brown and white sugar, use less white sugar and more brown sugar, this will help soften the cookie. If your recipe calls for butter, try substituting some shortening for a portion of the butter. The higher melting point allows your cookies to bake and stay soft.
The packaged stuff in the fridge section of the grocery store? Those are always rock solid and not good at all, in my opinion. Try the recipe for No Fail Sugar Cookies.
Also don't forget that they continue to cook while they are sitting on the hot pan when you take them out of the oven. I know it sounds odd to say they are "cooking" at the same time they are "cooling", but they are.
Yes, I agree!
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