Amy, shortening instead of butter is definitely the way to go. For a softer cookie, roll thicker, and bake for a shorter amount of time. I know exactly what you mean, too - a sugar cookie that's a bit thicker but still light, and soft but not damp/mushy. You might try this recipe for Vanilla Sugar Cutout Cookies, rolling about 3/8" thick and baking just until set. Good luck - PJH

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