Maddy D's Sweets posted:It took over a year for me to perfect my recipe and find a balance between the icing and the cookie. I wouldn't call it a true sugar cookie anymore, but it works well with the icing that I use. I have had professional bakers and chefs compliment me on the flavor, texture, balance, and beauty of my cookies! My customers are shocked as they expected, at most, an okay cookie. I don't think I could sell cookies if I didn't have faith in my product. Maybe start to change your recipe to find what you would like better. Try a Frankenfrosting, or make something new!
Hi Maddy D's! Thank you for your response to this thread. I am very interested in learning your recipes for both your "sugar cookies" and the icing if you would feel comfortable sharing them with us. It's perfectly fine if you would rather not (I totally understand). I ask because I love trying out new recipes, especially those who make the comments that you made about yours 
. I've tweaked some recipes but haven't found the perfect texture and taste quite yet. Given the preference between crunchy and soft, I'll go with the soft cookie every time. Lol. I love learning people's preferences and think it's wonderful that the cookie recipe world is filled with so much variety!!!
Thanks again for your comments!!