Comments on: Cutout Sugar Cookies and Frosting

By: Kristin

Kristin — Mon, 22 Dec 2014 00:22:16 +0000

Yay! I’m glad your family liked them!

By: Kristen

Kristen — Sun, 21 Dec 2014 15:53:39 +0000

I made these yesterday. My husband is always asking for a soft sugar cookie instead of the crispier ones my great grandmother’s recipe makes. These were a success! Thanks for sharing.

By: Kristin

Kristin — Wed, 17 Dec 2014 22:17:48 +0000

Yay! I’m so glad. Thanks for testing it out!

By: Ashley

Ashley — Wed, 17 Dec 2014 15:45:03 +0000

It worked out perfectly with 2 tablespoons of skim!

By: Ashley

Ashley — Sat, 13 Dec 2014 22:06:23 +0000

That’s exactly what I’m looking for!

By: Kristin

Kristin — Sat, 13 Dec 2014 18:54:56 +0000

The frosting kind of crusts over–not completely hard like icing, but hard enough to stack cookies on top of each other (with wax paper between layers) and not ruin them.

By: Ashley

Ashley — Sat, 13 Dec 2014 18:36:15 +0000

Also, does this frosting recipe stay soft or does it harden? I was unclear on that part.

By: Kristin

Kristin — Sat, 13 Dec 2014 18:32:00 +0000

I’ve never made them with milk, but I think it should work–maybe they will be a little thinner. If you’re using whole milk, I’d stick with the same 3 tablespoons. If it’s skim to 2% milk, I’d start with 2 tablespoons of milk, and only add more if your dough seems dry. Let me know how they come out! I’d love to not have to buy whipping cream every time I want to make these cookies haha

By: Ashley

Ashley — Sat, 13 Dec 2014 18:25:05 +0000

Do you think the cookies would turn out the same if you used milk in stay of the whipping cream? (As in, I want to make these right now but don’t have the cream on hand).

By: Kristin

Kristin — Sat, 13 Dec 2014 16:35:26 +0000

Thanks Jess!