Comida Kraft
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4-in-1 Cookie Dough

(104) 98 Reviews
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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.


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.


Nutritional Information

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% 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

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  • latinaheat86 |

  • shilohgirl_mop |

    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!

  • jmcnieto |

    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.

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