Comida Kraft
Recipe Box

4-in-1 Cookie Dough

4-in-1 Cookie Dough is rated 4.275862068965517 out of 5 by 58.
Prep Time
20
min.
Total Time
1
hr.
2
min.
Servings

Starting with mostly pantry items, this recipe has variations for four kinds of cookies, including festive mosaic cookies and almond crescents.

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What You Need

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Make It

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  • Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer until well blended. Add flour and baking soda; mix well. Cover.
  • Refrigerate 30 min.
  • Prepare and bake cookies following one of the following variations. They all look great on their own or arranged decoratively on a serving tray.

Size Wise

This versatile cookie dough can make several types of festive cookies for your holiday gift baskets.

Variations

Prepare dough as directed, using one of the following flavor options: Mosaic Cookies: Preheat oven to 350°F. Roll dough to 1/8-inch thickness on lightly floured surface. Cut into assorted shapes using 3-inch cookie cutters. Place on foil-covered baking sheets. Sprinkle each cookie with 1 tsp. crushed ring-shaped hard candies. Press gently into dough. Bake as directed. Makes about 3-1/2 doz. or 21 servings, two cookies each. Choco-Orange Cookies: Add 1 Tbsp. grated orange peel to dough. Shape into two 8x1-1/2-inch logs; wrap in plastic wrap. Refrigerate 1 hour. Preheat oven to 350°F. Unwrap logs; cut into 1/4-inch-thick slices. Place, 2 inches apart, on baking sheets. Bake 12 to 15 min. or until edges begin to brown. Cool on wire racks. Drizzle with 4 oz. melted BAKER'S Semi-Sweet Baking Chocolate; let stand until set. Makes 5 doz. or 30 servings, two cookies each. Spiced Cookies: Add 1 tsp. each ground cinnamon, ground ginger and ground nutmeg. Refrigerate 30 min. Meanwhile, combine 1/4 cup granulated sugar and 1/2 tsp. ground cinnamon; set aside. Preheat oven to 350°F. Shape dough into balls. Roll dough in cinnamon-sugar mixture. Place on baking sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in the remaining cinnamon-sugar mixture. Repeat with remaining dough. Bake 10 to 12 min. or until lightly browned. Makes about 3-1/2 doz. or 21 servings, two cookies each. Almond Crescents: Add 1/2 tsp. almond extract and 1 cup finely chopped PLANTERS Slivered Almonds to dough. Refrigerate 30 min. Preheat oven to 350°F. Shape balls of dough into crescent shapes; place, 2 inches apart, on baking sheets. Flatten slightly. Bake 10 to 12 min. or until lightly browned. Cool slightly on wire racks; sprinkle with sifted powdered sugar. Makes 5 doz. or 30 servings, two cookies each.

Servings

Nutritional Information

Serving Size
AMOUNT PER SERVING
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made the Pinwheels, Almond Crescents and the Gingerbread People as christmas gifts for my friends... I made the Pinwheels, Almond Crescents and the Gingerbread People as christmas gifts for my friends and co-workers and I got RAVE reviews. The pinwheels were moist and flavorful, they were perfect with a cup of hot cocoa, coffee or tea. The almond crescents had a great buttery flavor and they melted in my mouth. The Gingerbread People had just the right amount of spice without being overpowering, they were light and crispy with the consistency of a wafer. I LOVED THEM ALL AND WILL KEEP THEM IN MY COLLECTION FOR FUTURE OCCASIONS. THANKS KRAFT...
Date published: 2004-12-16
Rated 5 out of 5 by from Everyone in my family/friends loves these cookies. Everyone in my family/friends loves these cookies. The first time you make them they are tricky but when you learn to let the dough chill long enough and use a cookie scoop that you flour during use and a little flour on your hands to roll the ball shapes, it works wonders. I also have some measuring spoons that are very rounded so instead of making the thumbprint before baking I make it after they've baked for the first 10 minutes, before I put the jelly in, I just use the little measuring spoon and press it in the center and then fill with jam and finish baking. Everyone loves the taste and texture of these. For kids that don't like jam or nuts just roll the dough into balls and bake like that for about 15-20 mins. depending on oven, then sprinkle w/pwd sugar.
Date published: 2009-04-24
Rated 5 out of 5 by from This recipe is simple and taste great. This recipe is simple and taste great. This dough is so easy to prepare and so delicious. I used it to make the Thumbprint Cookies and they were a hit. My family and friends couldn't get enough of them. I love the fact that you get a variety of cookies out of this one dough. Its sweet how you can make a new cookie by adding one or two ingredients to the dough. This recipe is definitely a keeper and I would recommend others to try it.
Date published: 2005-11-11
Rated 5 out of 5 by from Finally, a sugar cookie that is soo easy and doesn't require overnite chilling. Finally, a sugar cookie that is soo easy and doesn't require overnite chilling. We also made the plain recipe rolled it into 1 in balls smashed flat cooked 15-25 min until light brown and frosted with canned frosting (Chocolate and pecan/coconut were heavenly) then we put sprinkles. They were pretty and simple to make and fantastic!!!!!! This sugar cookie recipe is so versitile it is sure to be a year round and family favorite.
Date published: 2004-12-19
Rated 5 out of 5 by from I made 4 verisons of this dough, creasents, pinwheel, sugar & spice, and they all were very good. I made 4 verisons of this dough, creasents, pinwheel, sugar & spice, and they all were very good. The least favorite was the pinwheels. Creasents are a different version of russian tea balls, which i love, so it is hard to compete, but everyone liked them. I definately plan on making the pecan bars soon. I was very suprised how truely versatile this dough is.
Date published: 2005-12-22
Rated 5 out of 5 by from I've made these cookies tons of times and have added my own twist each time. I've made these cookies tons of times and have added my own twist each time. You do have to use a lot of flour to role out the dough. I was making sugar cookies for a valentine's party once and ran out of time to roll and cut out so I just added chocolate chips and they were a HUGE hit! Everyone said they were the best chocolate chip cookies ever!
Date published: 2010-06-30
Rated 3 out of 5 by from I made the cut-out sugar cookies. I made the cut-out sugar cookies. They taste fine for a sugar cookie, but were difficult to cut out. I had to refidgerate the dough (they really should suggest that in the instructions) and THEN roll it out with it between 2 pieces of wax paper. The consistency of the dough is like that of "regular" cookies and they'd do well as a "drop" cookie. Even refridgerated it was difficult to get the "cut" cookie out of the dough at-large and place it on the baking sheet (even with the help of a spatula) without breaking the cookie. Instead of the crushed lifesavers, I brushed the top of the cookie with an egg white wash (1 egg white and less than a tsp of water; wisk till it bubbles) and added "holiday" sprinkes before I baked it so that I could have variety in the decorations. Over all, I'll try the recipe again...it's VERY easy to mix up and now that I know, I can make them up easier. I'm going to try the pecan bars next...they look even easier and yummy!!
Date published: 2006-12-13
Rated 5 out of 5 by from I have made the sugar cookie cutout ones and they are fantastic. I have made the sugar cookie cutout ones and they are fantastic. Simple ingredients and very easy to make. Make sure the dough is chilled and you will not have any problems. This is also a great recipe to make with the kids. They can throw everything in a stand mixer and help you cutout fun shapes.
Date published: 2007-02-19
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