I have always used Martha Stewarts Sugar Cookie Recipe but I have heard so much about the No Fail Sugar Cookies so I gave it a try twice. I'm sorry to all of you No Fail Cookies Fans but I prefer Martha's. I think hers' just taste so much better. There's no spreading problems as with the No Fail and I though the No Fail cookies were too soft. I used the No Fail to make cookie bouquets and they were so soft that they just broke on the stick. So far Martha's are doing great. Just my opinion. If you'd like to try her cookies here's a thread
http://www.marthastewart.com/page.jhtml?type=content&id=recipe1266
Nothing wrong with that. The No-Fails won't spread if the dough is kept cold. If they were breaking then you probably needed to bake them longer, I had that problem at first as well.
I made one of Martha's chocolate cut outs and they were extremely dry. I tried one this week but I can't remember from where and they are dry, too; definitely need icing but I still can't find a *good* chocolate cookie. I am trying one from Nestle and if that doesn't work, then I don't know.
YES I am still on strike!
it's all a matter of presonal taste, I think. I used to use Martha's cut out cookie recipe. Then I tried the no-fail several months ago, and I never went back to Martha's recipe! I think the no-fail is easier to work with and keeps it's shape better.
Yes, it is interesting the different opinions. I think Martha's works well. It doesn't spread either and before it's even frosted I just can't stop eating them! With the No Fail, I had one and was done (maybe that's a good thing as far as weight control is concerned). I think I'll stick with Martha's, it works for me.
it's all a matter of presonal taste, I think. I used to use Martha's cut out cookie recipe. Then I tried the no-fail several months ago, and I never went back to Martha's recipe! I think the no-fail is easier to work with and keeps it's shape better.
I agree. I tried the Martha's this evening because of this topic and I like No Fail muchhhh better. The family agreed that the No Fail tasted better and I like the texture better. When I put Martha's dough in the freezer for a few minutes to get ready to cut the dough-it just wasn't as easy to work with. Also, the cookies 'flattened' after cooling and was 'crunchy'-I like the No Fail's soft texture and the tops don't get that 'sweaty'-look texture to them. I am definately going to stick with the No Fails. It's all personal preference and what works for one may not for another....
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