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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 Mar. 13, 2011 by babbikahan

Made cutouts using margarine instead of butter. They "melted" and spread badly in the oven and do not hold their shape at all. I tried using my leftover dough for the Cherry Cookie Cups recipe, but the dough, once again, "melted" and the cherries sank right into the cups and melted dough spread out over the tops to completely cover them. Also, this recipe may be somewhat "lightened up" from the original recipe, in no way can they be considered "light". The taste was good, though.

Reviewed on Jan. 05, 2011 by cracked

I love this recipe and there is so much you can do with it!

Reviewed on Dec. 23, 2010 by srhanson

I substituted the Sugars for Splenda Sugar Blend and Brown Sugar Splenda. I also found that I didn't have any Canola Oil so I used Extra Virgin Olive Oil. I also substituted 1 cup flour for whole wheat flour. They were a little darker but rose properly and were very good I though, nice and soft. I did cutouts for mine and got around 70 cookies which I thought was great! I would definitely do this recipe again.

Reviewed on Dec. 20, 2010 by knichol

Like others on the list, I substituted brown and white splenda for the sugar, using Splenda conversions. They came out delicious. I didn't have near as many as the recipe says, but I also did not roll them out. They don't rise much, fyi.

Reviewed on Dec. 17, 2010 by neudorfshots

Light? Not. Full of sugar and fat. A 'light' cookie is a good concept and it would be great to see a recipe that actually lives up to its name.

Reviewed on Dec. 17, 2010 by sdipiazza

Who decided this was a lightened up cookie dough? I just finished making several dozen of my regular Christmas cookie recipes and they have almost the same ingredients as this recipe, except there was no added oil and less sugar in my recipes. Most of my recipes made about 4 dozen cookies at about 100 cal per. To get 120 cookies out of this recipe they must be the size of a finger tip. Try again.

Reviewed on Dec. 17, 2010 by dls5799

I did not actually bake these. Looking at the recipe was enough to know these are not healthy. Perhaps saying 120 cookies makes a small cookie healthy. In other words I can take all of my recipes and use less batter and lo and behold-- they are healthy!

Reviewed on Dec. 17, 2010 by gardenlady117

I do not wish to be unkind, but while this is a delicious cookie, it should not be rated "healthy" Way too much fat and carbs. That said, still a delicious cookie,,,,,,

Reviewed on Nov. 27, 2010 by heavenonaplate

I made them and gave them as gifts last year as well as serving them on my cookie tray they were very good.

Reviewed on Dec. 11, 2009 by 51797mnh

This recipe was great for a Christmas present for my BFF. They were also good because were healthy, plus my BFF was going on a diet and she loved them. Plus she is a vegetarian and doesnt ea meat so they had nothing that contains meat. They were quick and easy and i would defenately make this recipe again

Thanks

Brooke

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