Classic Sugar Cookies Recipe - Kraft Recipes Top
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Classic Sugar Cookies Recipe

Prep Time
20
min.
Total Time
1
hr.
2
min.
Servings

21 servings, 2 cookies each

Liven up any event with our Classic Sugar Cookies Recipe. Perfect year round, you can shape our Classic Sugar Cookies Recipe to fit almost any occasion.

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What You Need

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Make It

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  • Beat first 4 ingredients in large bowl with mixer until well blended. Add flour and baking soda; mix well. Refrigerate 30 min.
  • Heat oven to 350°F. Roll dough to 1/8-inch thickness on lightly floured surface. Cut into assorted shapes with 3-inch cookie cutters. Sprinkle with colored sugar. Place, 2 inches apart, on greased baking sheets.
  • Bake 10 to 12 min. or until edges begin to brown. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Size Wise

These colorful cookies make great additions to your holiday gift baskets.

Choco-Orange Cookies

Prepare dough as directed, adding 1 Tbsp. orange zest with the flour and baking soda. Shape into 2 (8-inch) logs; wrap in plastic wrap. Refrigerate 1 hour. Heat oven to 350°F. Unwrap logs; cut into 1/4-inch-thick slices. Place on baking sheets. Bake 12 to 15 min. or until edges begin to brown. Cool on wire racks. Melt 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate as directed on package; drizzle over cookies. Let stand until firm. Makes 30 servings, 2 cookies each.

Spiced Cookies

Prepare dough as directed, adding 1 tsp. each ground cinnamon, ground ginger and ground nutmeg with the flour and baking soda. Refrigerate 30 min. Meanwhile, mix additional 1/4 cup granulated sugar and 1/2 tsp. ground cinnamon; set aside. Heat oven to 350°F. Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. Place on baking sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in remaining cinnamon-sugar mixture. Bake 10 to 12 min. or until lightly browned. Makes 21 servings, 2 cookies each.

Fun Idea

This easy-to-make cookie dough can be used to prepare several types of festive cookies for your holiday gift baskets. Try several of the crowd-pleasing favorites below.

Variation

Substitute 4 rolls crushed ring-shaped hard candies (44 candies) for the colored sugar. To crush candies, separate candies by color. Place 1 color in resealable plastic bag and crush with rolling pin or meat mallet. Repeat in separate bags with remaining candies. Cut out cookies, place on baking sheets and bake. Immediately press about 1/2 tsp. of the crushed candies into top of each hot cookie.

Pinwheel Cookies

Prepare dough as directed; divide in half. Add 2 oz. melted BAKER'S Semi-Sweet Chocolate to half of the dough; mix until well blended. Divide each half into 2 equal parts. (You should have 2 white and 2 chocolate pieces.) Roll or press 1 of the white dough pieces into 10x8-inch rectangle on lightly floured surface. Break 1 of the chocolate pieces into smaller pieces; place on rolled-out white dough and press gently to form even layer. Starting from 1 of the longer sides, roll up dough tightly to form log; wrap tightly with plastic wrap. Repeat with remaining dough. Refrigerate 1 hour. Heat oven to 350°F. Cut dough into 1/4-inch-thick slices; place on baking sheets. Bake 10 to 12 min. or until lightly browned. Makes 24 servings, 2 cookies each.

Pecan Bars

Heat oven to 350°F. Prepare dough as directed; press onto bottom of 15x10x1-inch pan. Bake 20 min. or until lightly browned. Meanwhile, combine 2 eggs, 1 cup packed brown sugar, 2/3 cup light corn syrup, 1/4 cup melted butter and 1 tsp. vanilla until blended. Stir in 3 cups chopped PLANTERS Pecans. Spread onto warm crust. Bake 20 to 25 min. or until topping is firm around the edges and slightly soft in the center. Cut into bars. Makes 60 servings.

Thumbprint Cookies

Prepare dough as directed, adding 1 cup finely chopped PLANTERS Pecans with the flour and baking soda. Refrigerate 30 min. Heat oven to 350°F. Shape dough into 1-inch balls. Place on baking sheets. Indent centers. Bake 10 min. Fill each cookie with about 1 tsp. of your favorite preserves. Continue baking 8 to 10 min. or until golden brown. Makes 30 servings, 2 cookies each.

Snowmen Cookies

Heat oven to 350°F. Prepare dough as directed; shape into equal number of 1/2-inch and 1-inch balls. (You should have about 44 of each size ball.) Using 1 small and 1 large ball for each snowman, place balls on baking sheet, with balls touching each other. Flatten to 1/4-inch thickness with bottom of glass dipped in additional flour. Bake 10 to 14 min. or until lightly browned. Cool on wire racks. Sprinkle with sifted powdered sugar, if desired. Makes 22 servings, 2 cookies each.

Almond Crescents

Prepare dough as directed, adding 1/2 tsp. almond extract and 1 cup finely chopped PLANTERS Slivered Almonds with the flour and baking soda. Refrigerate 30 min. Heat oven to 350°F. Shape 1-inch balls of dough into crescent shapes, then place on baking sheets. Flatten slightly. Bake 10 to 12 min. or until lightly browned. Cool slightly on wire racks; sprinkle with sifted powdered sugar. Cool completely. Makes 30 servings, 2 cookies each.

Mosiac-Glazed Sugar Cookies

Omit colored sugar. Bake cookies as directed; cool completely. Beat 1 lb. powdered sugar, 1/3 cup milk and 2 Tbsp. light corn syrup until blended. Spoon 3/4 of the icing into resealable plastic bag; seal bag. Spoon remaining icing into 2 separate resealable plastic bags; tint icing in one bag with 1/4 tsp. red food coloring, then tint icing in second bag with 1/4 tsp. green food coloring. Snip small corner from bottom of each bag. Pipe plain icing onto cookies, then pipe red and green icings into stripes on cookies. Swirl with toothpick. Let stand until firm.

Substitute

Substitute festive sprinkles for the colored sugar.

Servings

  • 21 servings, 2 cookies each

Nutritional Information

Serving Size 21 servings, 2 cookies each
AMOUNT PER SERVING
Calories 180
Total fat 10g
Saturated fat 6g
Cholesterol 30mg
Sodium 115mg
Carbohydrate 21g
Sugars 11g
Protein 2g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* 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 just made these tonight and they are fabulous! I just made these tonight and they are fabulous!!! The flavor is wonderful, the cookie is moist and the best part... it kept its shape!!! I'm a quick cook by nature and I usually just buy the tube and cut and bake. They always flatten out and become more like dry wafers. If this recipe wasn't so easy, I'd have never tried it, but I'm glad I did! I did refrigerate them for several hours only because I didn't get to them sooner. I also baked them for 10 minutes and didn't let them get golden for fear they would dry out. No worries on that one. Perfect, perfect, perfect!! This recipe's a keeper :)
Date published: 2011-12-19
Rated 5 out of 5 by from After years and multiple recipes in search for a "great" sugar cookie, I have finally found it. After years and multiple recipes in search for a "great" sugar cookie, I have finally found it. This recipe was so much fun to make. We made a batch and took it to a Valentines party. We also had enough dough that we were able to make some the next day as a Sunday afternoon snack. I used the heart shaped cookie cutters and red sugar, red gel, pink icing and left some the cookies plain. Everyone loved them and the hostess asked to keep the rest so she could share with her Sunday School class. I will use this recipe for Easter as well with bunny/easter egg cutouts. Great recipe!!
Date published: 2006-02-13
Rated 5 out of 5 by from I read the reviews before baking these today with great apprehension. I read the reviews before baking these today with great apprehension. I even had my stand by recipe which I always used previously just in case. To my surprise, these did not stick even to my rolling pin. I followed directions except used almond extract in lieu of vanilla. I made sure I floured my rolling pin as well as cutting board. Had no cookie cutters so used a glass. They came out awesome!!!! Would definitely recommend & glad I took the chance. Wicked easy to make & had everything in house except cream cheese
Date published: 2011-12-11
Rated 5 out of 5 by from I have never had luck with sugar cookies before, so I was pleasantly surprised at how these turned... I have never had luck with sugar cookies before, so I was pleasantly surprised at how these turned out. They were delicious! They're creamy, not as super-sweet as some can be. The dough was easy enough to work with, just refridgerate it for a while so it's nice and chilled.
Date published: 2006-12-29
Rated 1 out of 5 by from Moderately pleasing taste (due to the crushed Life Savers on top! Moderately pleasing taste (due to the crushed Life Savers on top!), but a royal pain in the neck to make. The dough was entirely too sticky. I refrigerated dough overnight, but that was of little help. More flour probably would have helped some, but by the time I thought of that, I was out of the spirit. I made 2 logs and cut the cookies with a sharp knife, baked, put crushed candies on top. Done with this recipe...forever...definitely not worth the effort for so little return in taste!
Date published: 2012-12-09
Rated 5 out of 5 by from These cookies were excellent. These cookies were excellent. I'm not sure what some people are doing wrong. The dough is slightly sticky and I do recommend leaving it in the fridge for an hour. I didn't really have enough flour left over for rolling but used powdered sugar on the last batch that I rolled out. The cookies were soft, moist and yummy. I passed them out for a Valentine's day and got rave reviews. I'm already planning to use bunny cut-outs for Easter!
Date published: 2008-02-14
Rated 5 out of 5 by from I did find it hard to roll, but if they were cooled in log form for 2 hours and rolling it on... I did find it hard to roll, but if they were cooled in log form for 2 hours and rolling it on something it was better. Instead of using flour on my surface, i used a lot of a 10x sugar and cinnamon mixture and they were very good and gave a new flavor. You couldnt tell it was rolled in it and could decorate as normal. I rolled them out extremely thing and they didnt burn but were sightly more crispy, which some people like.
Date published: 2007-12-13
Rated 5 out of 5 by from These cookies are super easy and great! These cookies are super easy and great! My only recommendations are to cool the dough longer (I let it stay in the fridge overnight and they were fine) and roll them thicker than 1/8". And when you bake them keep your eyes peeled for the slightest browning on the edges, and take them out to cool immediately. They yeild a softer moister cookie otherwise they tend to overbake a bit. YUM!
Date published: 2007-12-03
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