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Holiday Cookie Dough

 Holiday Cookie Dough
Our Test Kitchen created this make-ahead dough recipe for a variety of holiday cookies. Use Recipe Search to find these recipes that use the dough: Jolly Santas, Lemon Rope Trees, Magic Stars, Reindeer Bites and Strawberry Tea Cookies.
200 ServingsPrep: 15 min. + chilling Bake: 10 min./batch


  • 2 cups butter, softened
  • 1 cup sugar
  • 1/4 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1/8 teaspoon salt
  • Sprinkles, jimmies or colored sugar, optional


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in milk and vanilla. Combine flour and salt; gradually add to
  • creamed mixture and mix well.
  • Divide dough into five 1-cup portions; shape each into a 10-in.-long
  • roll. Wrap individually in plastic wrap. Refrigerate for 1 hour or
  • until easy to handle, or freeze for up to 3 months. Yield: 5
  • portions (1 cup each).
  • To use refrigerated cookie dough: Cut roll into 1/4-in. slices. Place
  • 2 in. apart on ungreased baking sheets. Decorate with sprinkles,
  • jimmies or colored sugar if desired. Bake at 350° for 7-9
  • minutes or until lightly browned. Cool for 2 minutes before removing
  • to wire racks.
  • Or, bake according to individual directions for Jolly Santas, Lemon
  • Rope Trees, Magic Stars, Reindeer Bites and Strawberry Tea Cookies.

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Holiday Cookie Dough (continued)

Directions (continued)

  • To use frozen cookie dough: Thaw in the refrigerator overnight. Bake
  • according to recipe directions.
  • Yield: 200 slice-and-bake cookies.
Nutritional Facts: 1 cookie equals 76 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 51 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.