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Holiday Cookie Dough

We created this make-ahead dough recipe to help ease the stress of the Christmas baking season. The buttery cookies are sure to melt in your mouth. —Taste of Home Test Kitchen
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min./batch
  • Makes
    200 slice-and-bake cookies

Ingredients

  • 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

Directions

  • 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.
  • To use frozen cookie dough: Thaw in the refrigerator overnight. Bake according to recipe directions.
Nutrition Facts
1 each: 76 calories, 5g fat (3g saturated fat), 13mg cholesterol, 51mg sodium, 8g carbohydrate (3g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
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Reviews

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Average Rating:
  • Anna
    Dec 20, 2017

    I followed the recipe exactly except I doubled it to make cookies with students. Very easy to follow. We made a day ahead. I took some out after chilling for an hour, and they were fine for cookie cutters. The dough I used the next day needed to be worked with a bit to warm up enough to roll out, but after that they cut into shapes and held beautifully. 350 degrees at 10 min turned out perfect. These taste more like butter cookies than sugar cookies.

  • R.
    Dec 16, 2017

    This recipe does not explain clearly the problems you can encounter,I have been baking for many years this is one of the worst recipes ever. The crumbs you end up with are delicious how ever I followed all the instructions and I’m sure I did them right however after baking and waitin the 2minutes for cooling taking them off the pan was the worst they break up I could go on and on sorry I would not recommend this one ever.

  • Julie
    Dec 1, 2017

    I made this in my stand mixer. Make sure butter is soft to get a good fluffy blend with sugar. Batter was still soft after adding the 4 cups of flour. I divided 4 ways and rolled 3 of them for later slicing. The 4th portion (which was a smaller amount) I let my kids eat raw. It has no eggs, and we all love raw cookie dough ;-)Once chilled, they sliced and baked beautifully.Note - this is not a dough for cutout cookies. Slice and bake only.

  • Pennie
    Dec 23, 2016

    The recipe was brilliant until I came to the amount of flour - it seems very excessive and because of this the dough broke up as soon as I tried to cut a shape out. Is the amount given correct??

  • lynettles
    Dec 10, 2011

    Do not try these as cutouts - they fall apart wayyyy to easily to hold up for frosting let alone just getting them off the cookie sheet!

  • AmyLScorp
    Nov 14, 2011

    can you use cookie cutters with this recipe?

  • farrellnm
    Oct 12, 2011

    No comment left

  • katthyr000
    Dec 5, 2010

    CAN I SUBSTITUTE GLUTEN FREE FLOUR?

  • katthyr000
    Dec 5, 2010

    CAN I SUBSTITUTE GLUTEN FLOUR?

  • mama2
    Nov 14, 2007

    No comment left