Disclosed are: Korean traditional cookies having a smooth texture while maintaining original tastes of grains or fruits； and a method for making the same. The method for making Korean traditional cookies according to an aspect of the present invention comprises the steps of: kneading a dough of glutinous rice flour, which is obtained by soaking glutinous rice in water and fermenting and pulverizing the glutinous rice, and then steaming, drying, and frying the kneaded dough of glutinous rice flour to form glutinous rice base； soaking grains in water, followed by steaming； drying the steamed grains, followed by aging； roasting the grains； coating a surface of the glutinous rice base with grain syrup, and then attaching the roasted grains thereto.한과 및 그 제조방법이 개시된다. 본 발명의 일 측면에 따른 한과 제조방법은, 찹쌀을 물에 침지하여 발효시킨 후 분쇄한 찹쌀 가루를 반죽하고, 반죽된 찹쌀 가루를 증숙 및 건조한 후 기름에 튀겨서 찹쌀바탕을 형성하는 단계와, 곡물을 물에 침지하여 불린 후 증숙하는 단계와, 증숙된 곡물을 건조 후 숙성하는 단계와, 곡물을 볶는 단계와, 찹쌀바탕 표면에 조청을 코팅한 후 볶은 곡물을 부착하는 단계를 포함한다.
