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Lightened-Up Holiday Cookie Dough

 Lightened-Up Holiday Cookie Dough
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
120 ServingsPrep: 15 min. + chilling Bake: 10 min./batch


  • 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 McCormick® Pure Vanilla Extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda


  • 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

2 of 2

Lightened-Up Holiday Cookie Dough (continued)

Directions (continued)

  • 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.
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.