- 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
- 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.
Reviews for Lightened-Up Holiday Cookie Dough
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"My grandkids' favorite Christmas recipe! No, they don't hold their shapes,but the kids fondly call them "blob cookies"!"
"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."
"I love this recipe and there is so much you can do with it!"
"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."
"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."