When I was a little girl, I would beg and beg and beg to bake cookies. I just loved it: the eating of the dough, the scooping little balls onto the baking sheet, waiting until they turned that pleasant shade of darkish brown ... yes, brown.
Then, I got a little older and began reading recipes. That's when I discovered that to make homemade cookies, you don't need a tube of dough - no, it could be done with a few simple ingredients. Who knew? So, armed with The Joy of Cooking, I learned to bake from scratch.
These days, I typically make drop cookies. My tools include a bright red mixer, a small cookie scoop (if you don't have one, you need one. It makes cooking making a breeze) and a sturdy baking sheet (usually lined with parchment.
If you want to make sugar cookies cut into cute shapes, make sure that you choose a dough appropriate for that (read the directions and make sure that it tells you to roll out the dough). Otherwise, the cookies won't hold their shape. To make cutting a breeze, be sure to dip the cutter into flour after each cut too - otherwise the dough might stick and that is a real pain. Also, you will want to cool the cookies completely before frosting them.
So much has changed since the days when I thought that cookie dough was something you bought and cooked to a chestnut color. But I still like to eat the dough sometimes ...