RECIPIE! I HAVE TO MAKE 200 SUGAR COOKIES SOON. I HAVE BEEN USING THE WILTON RECIPIE WHICH IS A DECENT COOKIE BUT, I WOULD LIKE TO SWITCH IT UP,...ANYONE HAVE ANY GREAT SUGAR COOKIE RECIPIES THEY ARE WILLING TO SHARE??!!

There is another post in cookies about pennys vs NFSC. That recipe and the No Fail Sugar Cookie are both good. they don't spread and are easy to handle. they both freeze very well.

ps. typing all caps is considered shouting.

Here's the thread with Penny's recipe:

http://forum.cakecentral.com/cake-decorating-ftopict-159661-.html

HTH

Here is the one I like to use. It gets soft quickly, so you have to have a couple of batches and alternate, but when it's firm, it's easy to work with and it tastes really good.

Sugar Cookies

A simple sugar cookie recipe with a tender, flakey texture and a buttery taste. Yum! In spite of the humble name, this is THE BEST sugar cookie recipe at christmas-cookies.com.

Makes about 24
1 cup butter, softened
1 cup granulated sugar
1 large egg
1-1/2 teaspoons vanilla
3 cups all-purpose flour
1-1/4 teaspoons baking powder   

Beat together butter and sugar until light and fluffy. Add egg and vanilla, mix until just combined. Add flour and baking powder in intervals. Dough will seem as if doesn't have enough moisture but continue to mix with mixer until combined (it will come together when chilled). Divide the dough into four equal parts, shape into four disks, wrap with plastic wrap and refrigerate about an hour or until firm. Preheat oven to 375 F. Lightly grease baking sheets or line with parchment paper or a non-stick baking mat. Roll out dough between 2 sheets of waxed paper, about 1/4 inch thick for crispier cookies and 1/3 inch thick for softer cookies. Cut out shapes with cookie cutters and place on prepared baking sheets. Bake for 7-8 minutes or until edges just start to turn a golden color. For softer cookies, do not allow the cookies to take on color. Remove from oven, let cool for one minute and then transfer to wire rack. Allow cookie sheet to cool thoroughly before placing uncooked dough on it. Decorate cookies with Royal Icing or Buttercream Frosting and sprinkles.

Can be stored in freezer undecorated for 2 months. Dough also freezes well.

Makes about 24 cookies (depends on thickness of dough).

Penny's sugar cookies all the way!! http://www.texasmonthly.com/mag/issues/2000-12-01/statefare.php
I used to ONLY use the NFSC sugar cookie recipe because they held their shape very well even though I was never really pleased with the taste (as many other CC'ers will agree). I wanted to try something new and am so glad that I did. Not only do Penny's cookies hold their shape very well, the dough is easier to work with than the NFSC and they taste AWESOME! I highly recommend you try this recipe. NFSC is also good but like I said I am not a big fan of the taste and the dough is a bit harder to work with.

[quote="MandyE"]Here is the one I like to use. It gets soft quickly, so you have to have a couple of batches and alternate, but when it's firm, it's easy to work with and it tastes really good.

Wow, it does get really soft quickly. The dough tastes really good, but I hope I can get the dough firm enough to cut out my shamrocks. It's in the freezer now. Maybe I left out part of the flour or something dumb like that.

It will firm up, I promise. Just work fast once it does.

It did firm up and they turned out good.