Susan, I recommend this recipe for a big sugar cookie. I usually get about 12-14 4" round cookies from it. The dough does not need to be refrigerated before rolling out and it rolls out very easily. I've always had success with this recipe.

Wilton Cookie Blossom Sugar Cookies

1 C. unsalted butter (no substitutes)
1 C. granualted sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons baking powder
3 C. all-purpose flour

1. Preheat oven to 400 degrees. In large bowl, cream butter and sugar with electric mixer for 2 minutes. Scrape down bowl. Cream the mixture for an additional minute. Beat in egg and vanilla extract.

2. Sift baking powder and flour. Add flour mixture 1 cup at a time, mixing well after each addition. The dough will be very stiff. Blend in the last of the flour by hand. Do not chill dough.

3. Bake 8 to 10 minutes or until cookies are lightly browned. Remove cookies to cooling grid to cool completely.

4. Dough should be rolled to 3/8" thickness. Don't make them too thin.

Sugar Glaze
1 cup confectioners' sugar
2 tablespoons water
1 tablespoon light corn syrup

Stir ingredients together well. Add additional water, 1 t.at a time until desired consistency. Stir often during use to prevent a mottled look on the cookie. Let glaze dry at least 1 hour before decorating ontop of it.