the more flour you use makes them harder, but they soften up in a couple days. I don't leave it too thick bc they tend to spread in the oven, losing their shape of whatever cutter. But being too thin they break easier when decorating.
I used to make all my sugar cookies (decorated) by scratch but I don't like the having to sit in the fridge part when I need to make them. Also, if I need to make 3-5 dozen it saves on time not making by scratch so I can have more time decorating them. I think the roll of sugar cookie dough tastes the same as homemade, just needs a little more flour when rolling out.
It is true that they don't rise too much but they do a litttle at least with the recipe that I use. The one I also use does not spread at all. don't make them too thin or the details will break easily. If you have basic shapes you can make them thick or thin I usually roll them to about 1/8 - 1/4 of an inch for thickness. I roll them thicker for cookie bouquets so that the sticks stay in place as I bake my cookies with the sticks in them and then when they have cooled I place a dollop of royal icing in the hole to secure them a little better.
Good luck
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