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Lightened-Up Holiday Cookie Dough Recipe

Lightened-Up Holiday Cookie Dough Recipe photo by Taste of Home

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This versatile recipe is the base for several other cookies and bars. You can also use it to bake a batch of fun cutout cookies that could be used as name cards for your holiday table! Taste of Home Test Kitchen

This recipe is:

Healthy

Quick

Diabetic Friendly

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Lightened-Up Holiday Cookie Dough Recipe

Prep: 15 min. + chilling Bake: 10 min./batch

Yield: 120 Servings

15 10 25

Ingredients

1 cup butter, softened
1-1/2 cups sugar
1-1/2 cups packed brown sugar
3 eggs
1/3 cup canola oil
1-1/2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, oil and vanilla. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well.
Divide dough into four 1-1/4-cup portions. Shape each into a disk; wrap individually in plastic wrap. Refrigerate for 1 hour or until easy to handle, or freeze for up to 3 months. Yield: 4 portions (1-1/4 cups each).
To use refrigerated cookie dough: Divide each portion into two balls; roll each ball directly on an ungreased baking sheet to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter, leaving at least 1 in. between cookies. Remove excess dough and reroll scraps if desired.
Bake at 350° for 6-7 minutes or until bottoms are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Decorate as desired.
Or, bake according to individual directions for Drizzled Cherry Cookie Cups, Chocolate Swirled Bars and Wreath Cookies.
To use frozen cookie dough: Thaw in the refrigerator overnight. Bake according to recipe directions. Yield: 10 dozen cutout cookies.

Recipes with Base Mix: Festive Wreath Cookies

Nutritional Facts 1 cookie equals 56 calories, 2 g fat (1 g saturated fat), 9 mg cholesterol, 39 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Lightened-Up Holiday Cookie Dough in Healthy Cooking December/January 2010, p50

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Lightened-Up Holiday Cookie Dough

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Reviewed on Nov. 27, 2009 by ja2002@sympatico.ca

Honestly, this recipe was great! I tweaked it to make it more Diabetic Friendly and cut the entire sugars down by 1 cup and used White & Brown Splenda and used margarine vs butter. They are delicious and cooked great, no sticking etc as per the other reviews. I agree it does not make 120 servings...I got 84 small to medium cookies.

Reviewed on Nov. 25, 2009 by beastbunny

120 cookies? No wonder each one has only 56 calories. What a crock, this is just a regular sugar cookie recipe.

Reviewed on Nov. 21, 2009 by shepp

ARE YOU SURE THE INGREDIENT LIST IS RIGHT??? VERRRRRRRRY SWEET. TAKES WAY LONGER TO COOK. STICKS TO THE PAN NO MATTER WHICH VERSION I MADE. NO WAY I'D USE THIS RECIPE AGAIN. WHAT A WASTE OF INGREDIENTS

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