Lightened-Up Holiday Cookie Dough Recipe
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
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch YIELD:120 servings
- 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
- 1. 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.
- 2. 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).
- 3. 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.
- 4. 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.
- 5. Or, bake according to individual directions for Drizzled Cherry Cookie Cups, Chocolate Swirled Bars and Wreath Cookies.
- 6. To use frozen cookie dough: Thaw in the refrigerator overnight. Bake according to recipe directions. Yield: 10 dozen cutout cookies.
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.
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