We don't know if there are distinct characteristics, Kat, it sometimes just takes trial and error and depends on your personal preference. If you've made that recipe before and they didn't come out so flat when you didn't put the dough in the refrigerator, then it might have had something to do with the sugar having time to dissolve as the dough sat in the fridge. If you hadn't made the recipe before, it might just be the way that recipe turns out.

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