I love a Christmas cookie that looks like you spent a lot of time decorating it, especially when it’s actually really simple to make. These Christmas Light Cookies are exactly that, and you don’t need any fancy decorating skills to pull them off! I started with my Soft Frosted Sugar Cookies and added a scoop of vanilla buttercream to each one. Instead of spreading the frosting with a knife, I pressed it into white sanding sugar until it covered the cookie. It gives the frosting the prettiest snowy sparkle and makes decorating so much easier.
Then I dyed a little of the buttercream black, piped swoops across the tops, and pressed colorful M&Ms into the frosting to make the Christmas lights. Every cookie can look a little different, which makes these a fun one to decorate with the kids or add to your holiday baking list.
Underneath all that decorating is a soft, thick sugar cookie with sweet vanilla buttercream. The sanding sugar adds a little crunch, and the M&Ms give you a bite of chocolate throughout. There’s no dough chilling or rolling required, so you can get straight to baking.
Why You’ll Love These Christmas Light Cookies
- Soft, thick cookies. If you love a soft frosted sugar cookie, this is your kind of Christmas cookie.
- No chilling or rolling out dough. Just scoop the dough, flatten, and bake.
- Simple decorating. The sanding sugar helps create a pretty frosting finish without carefully smoothing each cookie.
- Easy to make your own. Use a rainbow of candy lights or stick with classic red and green.
Recipe Tips
- Start with room temperature ingredients. Softened butter creams more easily with the sugar, and room temperature eggs blend into the dough more evenly. The butter should be soft enough to indent with a finger but still hold its shape. If it’s melted or very greasy, let it firm up before starting.
- Measure the flour carefully. Too much flour can make these cookies dry and keep them from spreading properly. Fluff the flour, spoon it into your measuring cup, and level it off rather than scooping directly from the bag.
- Use a cookie scoop for even cookies. A large cookie scoop makes portioning the dough so much easier. Use about 3 tablespoons of dough per cookie to give yourself plenty of room for the Christmas light design. Keep the dough portions consistent so the cookies bake evenly.
- Flatten the dough before baking. These cookies don’t spread much on their own. Pressing the dough down before it goes into the oven helps create a wide, even surface for the frosting instead of a tall dome.
- Watch the edges, not the color. These should be pale, soft sugar cookies. Take them out when the edges are just set rather than waiting for golden tops. They’ll continue to set as they cool on the baking sheet.
- Let the cookies cool completely. Even a slightly warm cookie can soften the buttercream enough to make decorating messy. Give them time to cool all the way through before adding the frosting.
- Keep the buttercream soft but sturdy. The frosting should scoop easily and spread under gentle pressure without running off the cookie. Add the cream or milk gradually so you can control the consistency.
- Use white sanding sugar for the sparkling finish. Sanding sugar gives these cookies their snowy look and a little crunch. Very coarse decorating sugar creates a chunkier surface, while regular granulated sugar gives a finer finish.
- Press gently and check as you go. I used a small ice cream scoop to add about 1–2 tablespoons of buttercream to each cookie, then pressed the frosting into the sanding sugar. Gentle, even pressure spreads the frosting across the top. If you see a bare patch, touch that spot back into the sugar rather than continuing to press the entire cookie.
- Reserve the black frosting first. Set aside a small amount of buttercream before frosting the cookies. Black gel food coloring gives you a deeper color without adding much liquid.
- Keep the piping relaxed. A piping bag fitted with a small round tip makes the swoops easy to control. You can also snip a tiny opening in the bag. The lines don’t have to be perfectly even. A few loose curves make them look like an actual string of Christmas lights.
- Place the M&Ms on their sides. Press the narrow edge of each candy into the frosting to give it that little light bulb shape. Keep one end touching the black frosting so the lights look attached to the string. Add the candies while the frosting is still soft so they stay in place.
HOW TO MAKE PERFECTLY ROUND COOKIES EVERY TIME
This step is optional, but I use it every single time. As soon as the cookies come out of the oven, while they’re still hot, place a large round cookie cutter, glass, or bowl slightly bigger than the cookie around it. Gently move it in a circular motion to tuck in the edges and create a perfectly round cookie. Make sure the cutter is surrounding the cookie, not cutting into it. This only works while the cookies are still soft, so do it right after baking.
Christmas Light Cookie Decorating Ideas
Classic colorful lights: Use red, yellow, blue, green, and orange M&Ms for a bright, nostalgic string of Christmas lights.
Red and green lights: A holiday bag of M&Ms makes it easy to keep the colors traditional.
Mini lights: Mini M&Ms work well if you want smaller bulbs or a more delicate design. Use a thinner line of black frosting to match.
Simple curved strings: If loops feel intimidating, a single curved line across the cookie works too. The colorful candies make the design recognizable without complicated piping.
Storage
Refrigerator: Store the decorated cookies in an airtight container in the refrigerator for up to 5 days. Arrange them in a single layer to protect the frosting and candy lights. Let them sit at room temperature briefly before serving so the buttercream and cookies soften.
Freezer: For the prettiest finish, freeze the unfrosted cookies in an airtight container or freezer bag for up to 2 months. Thaw them while covered, then frost and decorate once they reach room temperature.
Freezing decorated cookies: Freeze them in a single layer until the frosting is firm, then carefully transfer them to a rigid airtight container. Condensation during thawing can affect the sanding sugar and candy colors, so freezing before decorating is my preference for appearance.
Make Ahead Tips
If you want to break up your holiday baking, bake the cookies a day ahead and keep them in an airtight container once completely cooled. Decorate the next day.
The buttercream can also be made 2–3 days ahead and refrigerated in an airtight container. Let it soften at room temperature and beat it again before using. Wait to adjust the consistency until it has softened, since cold buttercream will feel much firmer.
For cookie exchanges or gifting, use a shallow box or container that lets the cookies sit flat. These are soft buttercream cookies, so they’re best packed in a single layer.
Frequently Asked Questions
Do I need to chill the dough?
No! This dough can be scooped and baked right after mixing. That makes these a great option when you want decorated Christmas cookies without waiting on chilled dough.
Are these cutout sugar cookies?
No, these are soft, thick scoop-and-bake sugar cookies. The dough is flattened before baking, but you don’t need to roll it out or use cookie cutters.
Can I leave out the almond extract?
Yes. Leave it out and use a little extra vanilla instead. The almond extract adds that familiar bakery-style sugar cookie flavor, but the cookies will still be delicious without it.
Can I use regular sugar instead of sanding sugar?
Yes, but the finish will look and feel different. Regular granulated sugar creates a finer coating. White sanding sugar gives a more noticeable sparkle and crunch.
Do I need a piping tip?
A small round tip gives you a consistent line, but a piping bag with a tiny opening snipped off works too. Start with a smaller opening than you think you need. You can always make it slightly larger.
Why won’t my M&Ms stay upright?
The frosting may have started to crust, or the candies may not be pressed in far enough. Decorate a few cookies at a time and gently nestle the narrow edge of each candy into the white buttercream alongside the black string.
Will the black frosting or M&M colors bleed?
They can, especially with excess moisture or condensation. Avoid damp storage conditions and decorate closer to serving if you want the cleanest colors.
Does the frosting harden enough to stack?
The buttercream may form a light crust, but it stays soft underneath. I wouldn’t stack these once decorated. The piped strings can smear, and the candies can press into the cookies above them.
Can I make smaller cookies?
Yes. A smaller scoop will give you more cookies, but you’ll have less space for the design. Start checking smaller cookies around 8–9 minutes and keep the lights simple.
More Cookie Recipes to Try
If you love a soft frosted cookie, try my original Soft Frosted Sugar Cookies for a version you can decorate for any holiday. You can also try my Chocolate Sprinkle Kiss Cookies and Chocolate Dipped Chipless Cookies for more cookie tray ideas.
Christmas Light Cookies
Ingredients
For the cookies:
- 1 cup salted butter room temperature. you can use unsalted if you prefer!
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 ½ tsp vanilla extract
- ½ tsp almond extract optional, omit if you don't want it.
- 2 tbsp milk room temperature
- 3 cups all-purpose flour
- 1 tbsp corn starch
- 2 tsp baking powder
- ½ tsp salt
For the frosting:
- ½ cup salted butter room temperature. you can use unsalted if you prefer
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2-4 tbsp heavy cream or milk room temperature
- ¼ tsp salt
For decorating:
- black food dye
- white sanding sugar
- M&Ms in assorted colors
Instructions
For the cookies:
- Preheat the oven to 350°F and l baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, milk and granulated sugar for 3–5 minutes, until light and fluffy. Add the eggs, vanilla extract, and almond extract if using. Mix on low until incorporated, scraping down the bowl as needed.
- Add the flour, cornstarch, baking powder, and salt. Mix on low just until combined. Do not over mix. Use a large cookie scoop to portion the dough into balls, about 3 tablespoons of dough per cookie. Place on the prepared baking sheets, spacing them 2–3 inches apart. Use the flat bottom of a glass to gently flatten the dough balls to about ¼–½ inch thick.
- Bake for 10–11 minutes, until the edges are just set. The cookies should remain pale; avoid waiting for them to turn golden. Allow the cookies to cool on the baking sheet for 3 minutes, then carefully transfer to a wire rack to cool completely.
For the frosting:
- Beat the butter until smooth. Add the powdered sugar, vanilla extract, heavy cream or milk and salt. Mix on medium until smooth and creamy. Use only enough liquid to make a scoopable frosting that holds its shape. Set aside about 2 tablespoons of buttercream and tint it black with gel food coloring. Transfer to a piping bag fitted with a small round tip, or snip a tiny opening in the bag. Leave the remaining buttercream uncolored.
For decorating:
- Pour the white sanding sugar into a shallow bowl. Use a small ice cream scoop to add 1–2 tablespoons of white buttercream to the center of a completely cooled cookie. Turn the cookie frosting-side down into the sanding sugar. Gently press until the buttercream spreads across the top of the cookie and is coated in sugar. Lift and check the coverage, gently pressing any bare areas back into the sugar.
- Pipe the black buttercream in loose swoops and loops across the cookie to create the Christmas light string. Gently press the M&Ms on their sides into the frosting along the black string, with one end of each candy touching the piped frosting to look like a light bulb. Alternate colors and place lights above and below the string. Repeat with the remaining cookies, decorating a few at a time so the buttercream stays soft enough to hold the candies.