i have played around with a few recipes and i really prefer Mrs. Field's recipe for sugar cookies., SOOOOOO yummy.
KCotten, thank you so much for letting us know that the MS spread. I have been so tempted to try them but I hate it when my cookies spread! That is why I have always stuck with the NFSC. There is a CCer on here, Mac, the emailed me a recipe to try. She said they are awesome and they do not spread, I am going to try them out soon for Valentine cookies. She is really nice, I am sure if you PM her, she would be glad to give out the recipe again.
cakesbykellie-
Does the Mrs. Fields recipe spread much? I'd love to try something new, but I am so used to the reliability of the NFSC. I can always count on it to not spread.
MRs Fields bakes about the same as the NFSC. I didnt notice any spreading. Ive tried both several times and i really like the flavor of Mrs. Fields better. at any rate, if you try her recipe and you dont like it then you have a yummy treat for your family dessert that night! 
(you'll like it, though.) 
To the regular nfsc recipe I add 1/2 cup sugar, 1/3 buttermilk and 1/3 to 1/2 cup flour to add taste and durability, also I add 2 tsps of butter flavor and 1 vanilla instead of the 2 tsps. it says. Some times I add creme bouquet or orange essence for a citrus type flavor.
Is this it?
INGREDIENTS
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1/4 cup colored sugar for decoration
3/4 cup butter
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl combine the flour and salt with a wire whisk. In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well blended. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix.
Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate one hour until firm.
On a floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles. Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.
I have a friend (in her mid 70's) that makes sugar cookies and all she's ever used is the sugar cookie recipe from her old Betty Crocker cookbook. I've had them and they're very good. It's the only sugar cookie recipe I've ever used too, just haven't used it in few years. They never spread for me and hers don't or she wouldn't use that recipe. She always decorates her cookies.
All I ever used to make was the sugar cookies from the old Betty Crocker book as well! My mom and I would make them together all the time, that is why I love baking cookies so much! But I have to say that while they taste awesome, they have always spread and poofed a bit for me. I just do not find them to be the durable type of cookie that I need for my sugar cookies, especially for cookies bouquets. As far as taste goes though, they are one of the best!
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