I have a huge problem with cut-out sugar cookies. I can never roll the dough out evenly and I can't tell how thick it's supposed to be. I found a recipe a few years ago that I used to make cookies for the goody bags for my in-laws' 50th wedding anniversary, but they aren't "bakery cookies". They are really good, but not what I was looking for.
A search for "bakery sugar cookies recipe" gave me exactly what I wanted. The Best Sugar Cookies really are! I used the trick that I outlined in the post about my in-laws' cookies, but I'll share it again: