Christmas Light Cookies
Light up your holiday baking with these festive Christmas light cookies! Soft, buttery sugar cookies are topped with royal icing and a string of colorful “lights” for a playful, show-stopping treat that’s perfect for holiday parties, cookie exchanges, or just a sweet snack. Easy to make, fun to decorate, and even more fun to eat!
Christmas light cookies are such a fun treat to make with the kids, or even just for yourself if you want a little holiday cheer in the kitchen. I love how the colorful “lights” turn simple sugar cookies into something festive and playful.
These cookies are perfect for gifting too. I like to stack a few in a pretty box or tin and give them to neighbors, friends, and family. The cute design and rich, buttery sweetness are always a hit, and somehow they never last long once they’re out on the counter!
Why You’ll Love This Recipe
- No-fuss baking. The dough rolls out easily without chilling, and the cookies hold their shape perfectly while baking, making them hassle-free.
- Perfect for large batches. This recipe doubles effortlessly, so you can make enough for cookie swaps, gifts, or a big family gathering.
- Easy decorating fun. Mini M&Ms make decorating a breeze, just press them into the icing and you instantly have a string of colorful lights with very little effort.
Ingredient Notes
- All-purpose flour: Provides structure for the cookies so they hold their shape while baking.
- Baking powder: Helps the cookies rise slightly, giving them a light, tender texture.
- Salt: Balances the sweetness and enhances the flavor of the dough.
- Unsalted butter: Adds rich, creamy flavor and keeps the cookies soft; make sure it’s at room temperature for easy mixing.
- Powdered sugar: Sweetens the cookies and contributes to their tender, melt-in-your-mouth texture.
- Egg: Binds the dough together and helps with structure.
- Vanilla extract: Adds depth and enhances the overall flavor of the cookies.
- Meringue powder: Stabilizes the royal icing for decorating.
- Water: Used to achieve the correct consistency for the icing; warm water helps dissolve the meringue powder.
- Confectioners’ sugar: Sweetens and thickens the royal icing.
- Black food gel: Creates the string for the lights and adds contrast for decorating.
- Mini M&Ms: Quick, easy, and festive toppings that mimic Christmas lights perfectly. You can also use chocolate-covered sunflower seeds.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Glittery finish. Sprinkle edible glitter or sanding sugar on the base icing before adding the lights for a festive sparkle.
Chocolate base. Make chocolate sugar cookies instead of plain for a rich twist!
Gingerbread cookies. Use gingerbread cookie dough instead of sugar cookies for a warm, spiced twist, perfect for a cozy holiday vibe!
How to Make Christmas Light Cookies
- Whisk together flour, baking powder, and salt; set aside.
- Beat butter and powdered sugar until light and fluffy, then mix in the egg and vanilla.
- With the mixer on low, slowly blend in the dry ingredients until the dough pulls together and feels soft but not sticky (add a little flour if needed).
- Roll dough on a lightly floured surface to ¼ inch thick. Cut out circles and place on prepared sheets. Chill 20 minutes if your kitchen is warm. Bake 7–8 minutes, rotating once. Cool on sheet for 2 minutes, then transfer to a rack to cool completely.
- Whip meringue powder and water until foamy, then add vanilla and powdered sugar. Mix until thick and smooth, thinning with a few drops of water if needed. Reserve a small bowl of icing for the “light string” and keep covered. Pipe a white outline on each cookie, then flood and let dry completely.
- Tint the reserved icing black, pipe the string, and immediately add mini M&M’s or chocolate sunflower seeds as the lights. Let dry fully before serving or storing.
Expert Tips
Keep your dough cool for clean shapes. Even though this dough doesn’t require chilling, popping the cut cookies in the fridge for 10–15 minutes makes the edges extra sharp and prevents any spreading.
Roll dough between two sheets of parchment. This keeps the dough smooth, prevents sticking, and helps you get an even ¼-inch thickness every time.
Dry cookies in front of a fan. A small fan helps royal icing set quickly and reduces color bleeding, especially helpful when adding the black “string.”
Let cookies dry overnight before stacking. Royal icing might feel set after a couple hours, but fully hardening prevents smudging or sticking when you package them.
Make Ahead and Storage Tips
Make ahead. Prepare the dough in advance and store it tightly covered in the fridge for up to 48 hours. If you want to keep it longer, shape it into a disc, wrap well in plastic wrap, and freeze for up to 3 months to protect it from freezer burn.
Storing leftovers. After baking, keep the cookies in an airtight container at room temperature. They’ll stay soft and delicious for about a week.
Freezing. For freezing baked cookies, stack 4–5 together, wrap the stack in plastic wrap, and place it in a freezer-safe bag or sealed container. They’ll keep beautifully for up to 3 months.
Recipe FAQ
Common culprits include warm butter, warm dough, or too little flour. Add a tablespoon or two of flour if the dough feels sticky, and pop cut cookies in the fridge for a quick chill if needed.
You can make royal icing using egg whites instead. Use 1 large egg white in place of the 2 tablespoons meringue powder. You may need to adjust the powdered sugar slightly to reach the perfect thick, but pipeable consistency. Beat the whites to soft peaks, then slowly add powdered sugar until thick and glossy.
You can, but royal icing works best for clean outlines and flooding. Store-bought icing will have a different look and may not set as firmly.
Related Recipes
Looking for more fun Christmas cookies? I’ve got you covered!
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Get the Recipe: Christmas Light Cookies
Ingredients
Cut Out Sugar Cookies
- 2 ½ cups (312 g) all-purpose flour, plus more for dusting work surface
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 ½ cup (180 g) powdered sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
Royal Icing
- 2 Tablespoons meringue powder
- 5-6 Tablespoons warm water
- 1 teaspoon pure vanilla extract
- 2 ⅔ cups (320 g) powdered sugar, sifted
- Black food dye gel
- ¼ cup mini M&M's, or chocolate covered sunflower seeds
Instructions
Sugar Cookies
- Preheat oven to 400° F. Line baking sheets with parchment paper and set aside.
- In a bowl, whisk together the flour, baking powder, salt. Set aside.
- In a large bowl, combine softened butter and confectioners’ sugar using a hand mixer. Beat until light and fluffy, about 1 to 2 minutes. Add the egg and vanilla, and beat until thoroughly incorporated, about 30 seconds. Scrape down sides as necessary.
- With mixer on low, slowly add flour mixture to the bowl. The dough is ready when most of it sticks to the paddle. When touched, it has a little give, but does not stick to fingers. If it’s too sticky, add more flour, 1 tablespoon at a time.
- Flour the work surface and roll dough to about 1/4-inch thick, using flour for dusting as necessary. Use a 2 ½ to 3 inch circle cookie cutter to cut cookies and place on prepared baking sheet. Gather scraps and re-roll dough when necessary. If baking in a warmer climate, chill cookies for 20 minutes before baking.
- Bake for 7 to 8 minutes, rotating halfway through. Allow cookies to cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely. Prepare icing.
Royal Icing
- Place the meringue powder and 5 tablespoons water in a large mixing bowl, and whip with the whisk attachment until foamy, about 3 minutes.
- Add the vanilla and powdered sugar, then whip on medium speed until thick, about 3 minutes. The royal icing should hold a medium soft peak. If necessary, thin with additional water, a few drops at a time, to get the desired consistency.
- Set aside ¼ cup icing in a small bowl. Cover the bowl with a wet paper towel so the icing doesn’t dry out.
- Transfer remaining icing to a large icing bag with a round tip. Outline the cookies, then flood them with white icing. Use a toothpick if needed to spread the icing into any bare spots. Let the cookies dry completely (this could take a few hours).
- When ready to add the string of lights, add black food gel to the bowl with remaining ¼ cup icing. Stir until combined, then transfer to an icing bags fitted with a small round tip (I used Wilton #2).
- After the icing on the cookies is dry, use the black remaining icing to add a string of lights. Immediately add the chocolate-covered sunflower seeds as the lights. If using mini m&m’s, turn them on their sides so they look more like lights. Dry completely.
