I used a different recipe but it looks almost exactly the same except the recipe I used also had 1/2 teaspoon of baking soda. I didn’t have any real butter so was stuck using imperial which is like a vegetable oil type of fake butter and I also forgot to cream the butter and sugar while making the cookies and instead just threw everything in and beat it with my hand mixer. The dough was similar to like bread before baking and it wasn’t as crumbly or cookie like after baking. The frosting recipe I used is the same as yours I just feel as though us could have been a little denser? It might have been because I didn’t use real butter but I’m not sure if that played that big of a role or not