When I've substituted margarine for butter, the cookies I've made turn out just a little softer. That was really the only difference I've noticed with sugar cookies (and NFSC in particular). My family prefers the NFSC with margarine over the ones with butter.
When I've substituted margarine in my favorite chocolate chip recipe, for some reason the cookie tops have a slight sheen to them and I've noticed a tiny bit of a (negative) difference in the tast of the cookies- but my family likes them just the same. And they do stay softer longer.
I use Blue Bonnet for everthing except shortbread. It also tatse better in my cc cookies
I'm a die-hard Country Crock sticks girl! However, I do use butter in my sugar cookies and snickerdoodles! Margarine doesn't come close for those recipes! And, although I LOVE my buttercream with pure butter, it's too soft for me to work successfully with, so it's Country Crock in that too...and it still tastes great!
Along these same lines.....This probably isn't possible but I'll ask anyways. If you're making swiss/french/itailan meringue buttercream...can you get away with margarine?? Doubtful but, thought it was worth asking.
TIA
I use Imperial ... cheapest margarine on the shelf!
I must be the only kid that grew up poor because I swear to high heaven, NONE of the moms I knew would spend $3 for "butter" when the A&P brand of margarine was only 29 cents ... especially if it's "just some cookies" for a bunch of us snot-nosed kids! 
Who are all of these people who swear by all that is holy that their mother ONLY used real butter and "the best" of everything ingredients for some cookies for a bunch of kids? 
For my entire life, any time a recipe read "butter", to us, that meant to use "a yellow stick of fat" .... butter, margarine, whatever. And we always used the cheapest.
Cambo, my snickerdoodle cookie is my flagship cookie and the recipe I have calls for shortening! Next time we get together, let's do a cookie-trade and sample each other's snicks!!
I didn't know margarine would make a softer cookie. That is interesting.
Yes, I agree with the poster of this statement! I always get softer/chewier cookies when I bake with margarine! When I bake them with butter, while they're still initially soft, they seem to get harder quicker...and turn very crunchy!
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