Shout out to any interested party: I realized why today's sugar cookies were different than I'd expected. The other times I made them, I used all-purpose flour, but this morning, I used cake flour, which the recipe calls for.
The dough was much stickier and harder to roll, and they spread upon baking. Whereas before they were smooth and shortbread like, and not unanimously popular, these are softer and chewier, and not nearly as far off from the sugar cookies at Columbine cafe.
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