Slide Menu Navigation Slide Menu Navigation
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
  
Save-On-Foods
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
?
Change Order Expires
:
 
:
 

Select your Save-On-Foods store

Holiday Cookie Dough

Ingredients

  • 2 cups (500 mL) butter, softened
  • 1 cup (250 mL) granulated sugar
  • 1 tsp (5 mL) vanilla extract
  • 1/4 cup (50 mL) cornstarch
  • 4 1/2 cups (1.25 L) Robin Hood Best For Cake & Pastry Flour

Directions

Beat butter, sugar and vanilla in large bowl until light and creamy. Add flour and cornstarch; mix until incorporated.

Remove dough to floured surface, knead lightly and divide into quarters.

TIP: Dough can be wrapped in plastic wrap, flattened to discs and refrigerated for up to 5 days. Let come to room temperature before continuing.

With just one batch of this base dough, create four deliciously different recipes – perfect for assorted trays to share with friends and family.

Simply divide the dough into quarters, choose four cookie variations and get baking!

VARIATION 1 – SLICE AND BAKE BLACK PEPPER, CHEDDAR & ROSEMARY COOKIES

1 quarter batch   Holiday Cookie Dough

1 tsp (5 mL)   black pepper

1 cup (250 mL)   shredded Cheddar cheese

1 tbsp (15 mL)   finely chopped fresh rosemary

Preheat oven to 350°F (180°C). Line baking sheet with parchment paper.

Combine cookie dough with remaining ingredients. Roll into 9″ (23 cm) log. Wrap in plastic wrap and refrigerate 1-2 hours, or until firm.

Slice dough into ¼” (5 mm) thick slices and place on prepared baking sheet. Bake in preheated oven 13-15 minutes or until golden. Cool on wire rack.

VARIATION 2 – CHOCOLATE COOKIE SPRINKLE BARS

1 quarter batch   Holiday Cookie Dough

1 cup (250 mL)  semi-sweet chocolate chips

TOPPINGS

Chopped candy or chopped nuts.

Preheat oven to 350°F (180°C). Grease and line 8″ square (2 L) baking pan with parchment paper. Pat dough into bottom of pan.

Bake in preheated oven 25-30 minutes or until firm and golden. Remove and sprinkle with chocolate chips. Return to oven for 1 minute.

Remove, spread chocolate to cover top and immediately top with sprinkles, candy or nuts, if using. Cool on wire rack, then top with icing, if desired; refrigerate to set. Cut into bars.

VARIATION 3 – JAM THUMBPRINT COOKIES

1 quarter batch   Holiday Cookie Dough

1/3 cup (75 mL)   ground walnuts or ground pecans

1/3 cup (75 mL)   Smucker’s® Pure Apricot Jam or Smucker’s Pure Raspberry Jam

Preheat oven to 350°F (180°C). Line baking sheet with parchment paper.

Combine walnuts with cookie dough. Roll into 16 balls. Place on prepared baking sheet and gently press down. Press the end of a wooden spoon into the centre of each ball to form an indentation.

Bake in preheated oven 12-15 minutes or until golden. Remove from oven and carefully reform indentations with end of spoon. Cool on wire rack. Fill with jam.

TIP: Try with any of your favourite Smucker’s® Pure Jam, Jelly or Fruit Spread.

VARIATION 4 – WHITE CHOCOLATE, CRANBERRY & PISTACHIO COOKIES

1 quarter batch   Holiday Cookie Dough

½ cup (125 mL)   white chocolate chips

¼ cup (50 mL)   chopped pistachios

¼ cup (50 mL)   dried cranberries

Preheat oven to 350°F (180°C). Line baking sheet with parchment paper.

Combine cookie dough with remaining ingredients. Roll into 16 balls. Place on prepared baking sheet and gently press down.

Bake in preheated oven 12-15 minutes or until set. Cool on wire rack.

VARIATION 5 – FESTIVE COOKIE CUT-OUTS

1 quarter batch   Holiday Cookie Dough

TOPPINGS

Cookie icing, sprinkles, coloured sugar

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

Roll dough on lightly floured surface to ¼” (5 mm) thickness. Cut with floured cookie cutter shapes and place on prepared baking sheets.

Bake in preheated oven 12-15 minutes or until golden. Cool on wire rack.

Ice and decorate as desired.

TIP: Choose holiday cookie cutter shapes such as snowflakes, stars, trees, reindeer and gingerbread people.

VARIATION 6 – DOUBLE CHOCOLATE MINT COOKIE BUTTONS

1 quarter batch   Holiday Cookie Dough

¼ cup (50 mL)   cocoa powder

1/3 cup (75 mL)   semi-sweet chocolate chips

¾ tsp (4 mL)   mint extract

Preheat oven to 350°F (180°C). Line baking sheet with parchment paper.

Combine cookie dough with remaining ingredients. Roll into 16 balls. Place on prepared baking sheet and gently press down.

Bake in preheated oven 12-15 minutes or until set. Cool on wire rack.

Recipe courtesy of ©/®Smucker Foods of Canada Corp. or its affiliates.

Back to Fresh Solutions

Related Recipes

Holiday Cookie Dough

Ingredients

  • 2 cups (500 mL) butter, softened
  • 1 cup (250 mL) granulated sugar
  • 1 tsp (5 mL) vanilla extract
  • 1/4 cup (50 mL) cornstarch
  • 4 1/2 cups (1.25 L) Robin Hood Best For Cake & Pastry Flour

Directions

Beat butter, sugar and vanilla in large bowl until light and creamy. Add flour and cornstarch; mix until incorporated.

Remove dough to floured surface, knead lightly and divide into quarters.

TIP: Dough can be wrapped in plastic wrap, flattened to discs and refrigerated for up to 5 days. Let come to room temperature before continuing.

With just one batch of this base dough, create four deliciously different recipes – perfect for assorted trays to share with friends and family.

Simply divide the dough into quarters, choose four cookie variations and get baking!

VARIATION 1 – SLICE AND BAKE BLACK PEPPER, CHEDDAR & ROSEMARY COOKIES

1 quarter batch   Holiday Cookie Dough

1 tsp (5 mL)   black pepper

1 cup (250 mL)   shredded Cheddar cheese

1 tbsp (15 mL)   finely chopped fresh rosemary

Preheat oven to 350°F (180°C). Line baking sheet with parchment paper.

Combine cookie dough with remaining ingredients. Roll into 9″ (23 cm) log. Wrap in plastic wrap and refrigerate 1-2 hours, or until firm.

Slice dough into ¼” (5 mm) thick slices and place on prepared baking sheet. Bake in preheated oven 13-15 minutes or until golden. Cool on wire rack.

VARIATION 2 – CHOCOLATE COOKIE SPRINKLE BARS

1 quarter batch   Holiday Cookie Dough

1 cup (250 mL)  semi-sweet chocolate chips

TOPPINGS

Chopped candy or chopped nuts.

Preheat oven to 350°F (180°C). Grease and line 8″ square (2 L) baking pan with parchment paper. Pat dough into bottom of pan.

Bake in preheated oven 25-30 minutes or until firm and golden. Remove and sprinkle with chocolate chips. Return to oven for 1 minute.

Remove, spread chocolate to cover top and immediately top with sprinkles, candy or nuts, if using. Cool on wire rack, then top with icing, if desired; refrigerate to set. Cut into bars.

VARIATION 3 – JAM THUMBPRINT COOKIES

1 quarter batch   Holiday Cookie Dough

1/3 cup (75 mL)   ground walnuts or ground pecans

1/3 cup (75 mL)   Smucker’s® Pure Apricot Jam or Smucker’s Pure Raspberry Jam

Preheat oven to 350°F (180°C). Line baking sheet with parchment paper.

Combine walnuts with cookie dough. Roll into 16 balls. Place on prepared baking sheet and gently press down. Press the end of a wooden spoon into the centre of each ball to form an indentation.

Bake in preheated oven 12-15 minutes or until golden. Remove from oven and carefully reform indentations with end of spoon. Cool on wire rack. Fill with jam.

TIP: Try with any of your favourite Smucker’s® Pure Jam, Jelly or Fruit Spread.

VARIATION 4 – WHITE CHOCOLATE, CRANBERRY & PISTACHIO COOKIES

1 quarter batch   Holiday Cookie Dough

½ cup (125 mL)   white chocolate chips

¼ cup (50 mL)   chopped pistachios

¼ cup (50 mL)   dried cranberries

Preheat oven to 350°F (180°C). Line baking sheet with parchment paper.

Combine cookie dough with remaining ingredients. Roll into 16 balls. Place on prepared baking sheet and gently press down.

Bake in preheated oven 12-15 minutes or until set. Cool on wire rack.

VARIATION 5 – FESTIVE COOKIE CUT-OUTS

1 quarter batch   Holiday Cookie Dough

TOPPINGS

Cookie icing, sprinkles, coloured sugar

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

Roll dough on lightly floured surface to ¼” (5 mm) thickness. Cut with floured cookie cutter shapes and place on prepared baking sheets.

Bake in preheated oven 12-15 minutes or until golden. Cool on wire rack.

Ice and decorate as desired.

TIP: Choose holiday cookie cutter shapes such as snowflakes, stars, trees, reindeer and gingerbread people.

VARIATION 6 – DOUBLE CHOCOLATE MINT COOKIE BUTTONS

1 quarter batch   Holiday Cookie Dough

¼ cup (50 mL)   cocoa powder

1/3 cup (75 mL)   semi-sweet chocolate chips

¾ tsp (4 mL)   mint extract

Preheat oven to 350°F (180°C). Line baking sheet with parchment paper.

Combine cookie dough with remaining ingredients. Roll into 16 balls. Place on prepared baking sheet and gently press down.

Bake in preheated oven 12-15 minutes or until set. Cool on wire rack.

Recipe courtesy of ©/®Smucker Foods of Canada Corp. or its affiliates.