Comida Kraft
Recipe Box

How to Make Cookies from Scratch

Prep Time
15
min.
Total Time
4
hr.
23
min.
Servings

about 3 dozen cookies or 36 servings, 1 cookie each

Please everyone when you learn how to make cookies from scratch. This is the only from-scratch recipe for buttery, crisp sugar cookies you'll ever need.

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What You Need

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Make It

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  • Mix flour, baking powder and salt; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add granulated sugar, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Blend in milk and vanilla. Gradually add flour mixture, beating well after each addition. Refrigerate at least 4 hours or overnight.
  • Preheat oven to 400°F. Roll out dough to 1/8-inch-thickness on lightly floured surface. Cut into desired shapes with floured 3-inch cookie cutters. Sprinkle with colored sugar, if desired. Place, 2 inches apart, on ungreased baking sheets.
  • Bake 5 to 8 minutes or until lightly browned. Cool completely on wire racks. Decorate as desired.

Special Extra

Cookies can be decorated with JELL-O Gelatin instead of sugar. Bake cookies as directed. While cookies are still warm, brush lightly with light corn syrup or honey. Sprinkle with any flavor dry gelatin.

Special Extra

Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.

Jumbo Cookies

Prepare and roll out cookie dough as directed. Cut 6-inch patterns (i.e. angel, tree, star, bell) from cardboard; place on cookie dough. Cut dough with sharp knife; transfer to baking sheets with large spatula. Bake at 350°F for 10 to 12 minutes or until lightly browned. Makes 15 large cookies.

St. Patrick's Day Cookies

Prepare and roll out cookie dough as directed; cut into shamrock, pipe or hat shapes. Bake as directed. Decorate with tinted glaze, green colored sprinkles and/or decorating icing/gel.

Servings

  • about 3 dozen cookies or 36 servings, 1 cookie each

Nutritional Information

Serving Size about 3 dozen cookies or 36 servings, 1 cookie each
AMOUNT PER SERVING
Calories 110
Total fat 4g
Saturated fat 2g
Cholesterol 20mg
Sodium 90mg
Carbohydrate 17g
Dietary fiber 0g
Sugars 8g
Protein 2g
% Daily Value
Vitamin A 2 %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 4 out of 5 by from Having never made cut out cookies before (I was too afraid! Having never made cut out cookies before (I was too afraid!!) These have changed my mind forever. Not only did the recipe yield exactly what it was supposed to, but they really were easy. I did chill the dough for 2 days wrapped in parchment paper and plastic wrap and kept half the dough in the refrigerator until I had finished cutting out the first half. Also making sure to flour the surface before rolling each set of cutouts made it alot easier and no sticking or breaking of dough. The taste of the recipe was also very good and we topped them with just colored sugars.
Date published: 2005-01-03
Rated 3 out of 5 by from ? ? okay so I was a bit confused when I looked at the picture and then looked at the cookies I baked.....first of all the cookies I made were not soft but hard and felt and looked like sand. I added water the next day to make them more moist....other than that they were good, but harder than a rock. and they deffitnitly need icing!
Date published: 2010-06-21
Rated 5 out of 5 by from great recipe. great recipe. i make double batch and freeze half. in regards to the bad review by "A cook"- this happened to me only one time; when I didn't take the time to chill the dough as recommended in the recipe. This is easy enough for kids to work with!!
Date published: 2004-12-23
Rated 5 out of 5 by from One of the easiest and best sugar cookies I have ever made. One of the easiest and best sugar cookies I have ever made. It is a must however to get the dough thouroghly cold. It will get hard and easy to roll out. I found chilling it overnight did the trick. Yummy.
Date published: 2007-12-20
Rated 5 out of 5 by from YUM YUM YUM. YUM YUM YUM. My mom was thrilled when she came home to freshly baked sugar cookies. So delicious plain, but even better when sprinkled with colored sugar, as suggested. A yummy holiday treat!
Date published: 2008-12-09
Rated 2 out of 5 by from The recipe is awful if you use the measurments listed its hard to mold no matter how much flour you... The recipe is awful if you use the measurments listed its hard to mold no matter how much flour you use however if cut the recipe in half its a pretty good cookie thats not to hard to shape
Date published: 2007-06-26
Rated 4 out of 5 by from u have to cover up the dough with plastic wrap when u put it in the fridge then u use a little bit... u have to cover up the dough with plastic wrap when u put it in the fridge then u use a little bit of flour to roll the dough out again i love this recipe so easy to remember and make
Date published: 2006-12-15
Rated 4 out of 5 by from The cookies were delicious and real easy to make! The cookies were delicious and real easy to make!!! The dough came out sticky after it was refrigerated, but I think I used the wrong type of butter. Excellent cookie, though!!
Date published: 2004-12-27
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