I have tried the sugar cookie made with cream and it is my favorite sugar cookie (I have tried dozens). I agree with claire, though, it isn't a good cut out. I tried them that way once. It is best to form them into balls and flatten slightly before baking. This produces a big thick dense yet soft/tender cookie. not cake-like at all. and not at all crisp. just melt in your mouth delicious. The texture goes out the window if the cookies are overbaked though. They need to be pulled from the oven when they are just barely showing hints of browning on the edges. the cookies are also best at least several hours after storage (in other words, not as good right after they are baked).