Joanie posted:There are so many cookie bloggers and so many recipes out there. Many are very similar. You need to try them and see what you like and what works for you. Everyone's taste is different. I'm always surprised how people will get different results using the same exact recipe. But, there's differences in oven temps, butter, sugars used, etc. I started out with the NFSC (no fail sugar cookie) recipe and worked from there. I kept reading about how some people remove the baking powder so the cookies don't spread, yet others leave it in with no problems. So I tried not using the BP and my cookies were hard as rocks. Then I found a recipe that used only confectioners/powdered sugar and they were so soft they broke apart. Now I use just a little baking powder and use half granulated sugar and half powdered sugar. Flavoring is a another factor. I generally use vanilla, almond and butter emulsions. In the Fall I use pumpkin spice emulsion with a bunch of spices. Here's a link to a NFSC recipe I found online (hope it's ok to post it here, if not, please delete). Good luck in your search. http://www.cakecentral.com/rec...o-fail-sugar-cookies
Joanie Thank you so much for the info. I will try that recipe and I will post how it came out.