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Classic Sugar Cookies Recipe
Classic Sugar Cookies Recipe

Classic Sugar Cookies Recipe

1 Hr(s) 2 Min(s)
20 Min(s) Prep
42 Min(s) Cook
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.
What You Need
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21 servings
Original recipe yields 21 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
2 tsp. vanilla
2-1/4 cups flour
1/2 tsp. baking soda
1/4 cup colored sugar
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Let's Make It
1
Beat first 4 ingredients in large bowl with mixer until well blended. Add flour and baking soda; mix well. Refrigerate 30 min.
2
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.
3
Bake 10 to 12 min. or until edges begin to brown. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Kitchen Tips
Tip 1
Size Wise
These colorful cookies make great additions to your holiday gift baskets.
Tip 2
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.
Tip 3
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.
Tip 4
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.
Tip 5
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.
Tip 6
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.
Tip 7
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.
Tip 8
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.
Tip 9
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.
Tip 10
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.
Tip 11
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.
Tip 12
Substitute
Substitute festive sprinkles for the colored sugar.
Nutrition
Calories
180
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 115mg
5%
Total Carbohydrates 21g
8%
Dietary Fibers 0g
Sugars 11g
22%
Protein 2g
4%
Vitamin A
10%
Vitamin C
0%
Calcium
0%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
21 servings, 2 cookies each
* 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.
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