Cookies and biscuit are often very easy to compose, but very fuzzy to bake.
My grand mum use to say that she hated to bake biscuit as they cook too quickly if you are far from the oven but, if you stay nearby, it seems they never get ready.
There are some tips:
Do not overwork the cookie pastry, especially if you use a Kitchen Aid, otherwise your cookies will spread during baking. If the dough seams too sloppy, freeze it for a while. Sometimes I roll cookies, cut them and put them into the freezer for 15 minutes before baking. It helps them to maintain the right shape.
Do not overcrowd the baking tin on the oven.
If you load more than one lair, be prepared: they will be ready at different times.
While rolling, try to roll the cookie dough with the same thickness, or they’ll cook in different time.
Let them cook until pale gold at the edges.
When they come out of the oven transfer them immediately on a wire rack, so they will cool on both sides and do not form any humidity spot. Especially if you are going to decorate them with royal icing, cookies must me cold before decorating, otherwise the icing will be full a small bubbles and spots.