I've made both, but prefer the Penny's. I use whole milk since I never have whipping cream on hand and my normal all-purpose flour. They come out great, but I do chill while I wait for the oven too, to reduce any spreading.
I am always looking for a new sugar cookie recipe. Right now I am using Karen's basic rolled cookie and my family likes it. Does Penny's cookies have much spread or rise? I find recipes that include baking powder usually raise and round on top which make decorating with a glace difficult because it runs off so badly. Anyone know? Thanks.
Just got done making cookies using Karen's cookie dough and this Penny's recipe. I did not use the unbleached flour that it calls for (expensive and not sure I would make this again)...but I think the Penny's cookie recipe is a drier cookie than Karen's. Maybe I cooked them longer than I should have but I think right now I am sticking with Karen's.