Comments on: It’s Christmas Cookie Time…

By: Heather Klosterman

Heather Klosterman — Tue, 13 Dec 2011 19:49:48 +0000

I’m so glad you have a log of your recipies, as you know, I do own your book, but we have moved and I have yet to find it! (I hope it’s not at the other house) and I need to make sugar cookies STAT! LOL! Thanks again for the blessing you are!

-Heather.

By: Kelly Rudnicki

Kelly Rudnicki — Sat, 10 Dec 2011 19:17:37 +0000

absolutely! freezes very well! make a few batches and put into a resealable plastic bag. No need to defrost, just roll, shape and bake. xo

By: Karen

Karen — Sat, 10 Dec 2011 15:49:49 +0000

Does this sugar cookie recipe freeze well? Wanted to get some cookies made ahead of Christmas to decorate with the kids later.

By: This Was Supposed to Be A Love Thursday Post… « The Real KBD

This Was Supposed to Be A Love Thursday Post… « The Real KBD — Fri, 29 Apr 2011 14:04:07 +0000

[...] The Easter Bunny brought some cookie cutters and so we made this earlier this week using her cutout sugar cookie recipe. [...]

By: Ringing in the New Year. « The Schumaiers

Ringing in the New Year. « The Schumaiers — Sun, 16 Jan 2011 18:39:14 +0000

[...] made the food allergy mama’s yummy dairy, egg and nut free sugar [...]

By: Some retro Christmas cookies « The greatest joy

Some retro Christmas cookies « The greatest joy — Mon, 27 Dec 2010 02:04:01 +0000

[...] was thinking that for my Christmas cookies I would probably end up using either a shortbread or sugar cookies recipe. That’s what I have [...]

By: kellyrudnicki

kellyrudnicki — Sun, 05 Dec 2010 19:19:00 +0000

Thanks so much EllieC!!!! This is awesome!!!!

By: EllieC

EllieC — Tue, 30 Nov 2010 13:08:59 +0000

I was about to ask if you had a frosting recipe to use and make with these. Then I realized my mom’s frosting that she always uses is made with shortening! Here it is if anyone wants it (hope it’s okay if I am sharing this)!

In food processor:
2 tsp. vanilla
2 Tbsp. water
1 c. shortening
4 c. powdered sugar
1/4 tsp. salt.
combine in the food processor.
This makes a lot of frosting so double your cookie recipe. I divide in small bowls and then make different colors. This is an excellent frosting for piping (from the Wilton company)

By: kellyrudnicki

kellyrudnicki — Tue, 02 Nov 2010 18:12:47 +0000

Hi Michelle! Absolutely!! It will be perfect..and even better…freeze in parchment and foil if you need to. I do it all the time during busy holidays!

By: Mihelle L

Mihelle L — Wed, 27 Oct 2010 22:49:08 +0000

Will it be ok to make the sugar cookie dough and leave it in the refridgerator for a few days before using it?

By: Kelly S.

Kelly S. — Mon, 29 Mar 2010 01:50:28 +0000

I have made this recipe several times – each time they are gobbled up immediately! The last time I made them I added 3 tablespoons of Hershey’s coco powder to make them a little different…they were amazing!! The dough was brown, however, since I was making Easter bunnies and egg shapes it added to the other overall appearance of the cookies. My next adventure will be to make 1 batch vanilla & 1 batch chocolate and then try and make a swirl with them like a pin wheel cookie!

Once again, thank you for all you do for all the families that have food allergies!

By: Kathleen Williams

Kathleen Williams — Sat, 12 Dec 2009 13:34:55 +0000

This worked great! My husband even loved them and he’s not big on eggless baking!

By: Amy

Amy — Sat, 31 Oct 2009 02:34:42 +0000

I gave this recipe to my son’s pre-school teacher because she wanted the kids to frost pumpkin-shaped sugar cookies as one of the Halloween party activities. The cookies were great! All of the kids loved them and the parents who shared their child’s cookie with them didn’t even know that the cookies and frosting were dairy/egg free!

By: kellyrudnicki

kellyrudnicki — Tue, 14 Apr 2009 21:55:16 +0000

Thanks so much Jackie! I’m glad you enjoyed them! With this particular recipe I only like shortening…it makes the dough so much easier to handle. I used to have problems with cookie doughs, they would fall apart or get too sticky. This one is as smooth as playdough. I like to use plain crisco, and it keeps indefinintely in your pantry. Have fun!

By: Jackie Rowell

Jackie Rowell — Tue, 14 Apr 2009 18:05:34 +0000

Hi Kelly,

Thanks for your site! I just found it this past week and I already made banana muffins for our church Easter party….they were great.

I was wondering what shortening you use for your baking recipes. I have always used dairy-free margarine when I make sugar cookies, but it did make the dough kind of crumbly to work with. Can I substitute that for the shortening in your recipe if I don’t have shortening on hand?

Thanks!
Jackie

By: Cathy

Cathy — Tue, 30 Dec 2008 17:58:23 +0000

Thanks for the sugar cookie recipe. I found it just in time to send a batch for the first-grade holiday party. My daughter is always excited when I find a new recipe that she can eat – even better when it’s cookies

By: Jina

Jina — Sun, 21 Dec 2008 03:23:38 +0000

These are delicious! Thank You! Besides making cut out cookies with sprinkles, we also made small round cookies, topped them with crushed candy canes and baked. Yum – They are wonderful!

By: Becki

Becki — Thu, 18 Dec 2008 21:03:13 +0000

Sorry I submitted that comment too soon: the link to the Food Allergies and Sensitivities circle at The Motherhood is:

http://www.themotherhood.com/circle.php l=5800

Please feel free to join! The more moms who do, the less lonely this food allergy journey seems…

By: Becki

Becki — Thu, 18 Dec 2008 20:58:32 +0000

I hope you don’t mind if I link to this post and recipe from the Food Allergies and Sensitivities circle at the Motherhood.