Christmas Lights Cookies with a small batch of royal icing and mini M&Ms as Christmas Lights.
Brace yourselves. I am NOT a cute cookie decorator. However, I pushed through and made these Christmas Lights Cookies to impress my kid. Another thing I do to impress my kid every year is host a cookie decorating party. It's such a huge event, but I made a How to Host a Cookie Decorating Party for Kids post so that you can do it, too.
I saw a fuzzy photo of some cupcakes on Pinterest where they turned mini M&Ms sideways to look like Christmas lights on a string. I thought that was so cute and clever, but also: so easy, yet impressive. Big emphasis on the EASY.
If I haven't mentioned to you before, my Camille is very into M&Ms (she pronounces it yem-a-nems), and I know it's because of the bright colors. I bought a bag of mini M&Ms for this, and set to work making a small batch of cut-out sugar cookies and a small batch of royal icing.
My small batch royal icing recipe is one of my favorites!
I actually already had a perfect recipe for a small batch of cut-out sugar cookies that makes just one dozen cookies from last year. I grabbed a biscuit cutter that fell somewhere between 3 and 4" in diameter and was on my way.
The small-batch royal icing recipe was a trial and error process, because I wanted one that we could spread with a knife. I firmly believe cookies for kids should not require a pastry bag. In order to accomplish this, though, you need to make and use the royal icing right away. I scoop small spoonfuls of the icing into the center of the cookie, and then spread with an off-set spatula. The icing will spread a small amount on its own, but for the most part, it will dry in-place.
I love the crisp crunch of royal icing on a cookie, don't you?!
Making Christmas Lights Cookies with icing and M&Ms:
For the string part, I had visions of melting chocolate and squeezing it from a ziplock bag fitted with a small tip. But then, I grabbed a tube of black icing instead. The tube that specifically said it was for writing 'happy birthday' on cakes. The tip is very small, and so very much easier than melting chocolate.
If you want to make these with your kids, first grab a glass of wine. Okay, I'm kidding. But not really.
I suggest baking the cookies ahead of time and letting them cool completely before you tell your kid(s) that cookies are in the house. If I've learned anything about having a kid in the last 2.5 years, it's that you don't tell a kid something exciting is happening until it is actually happening that very second. Or, you spend 3 (or 30 hours) telling them why they have to wait.
I think a dextrous toddler could help you frost them because it doesn't require a piping bag. Have your babe(s) use a spoon to scoop dollops of frosting on each cookie, and then go behind them with an off-set spatula to spread it.
Let the cookie frosting set (bide your time by doling out mini M&Ms, if you have to). Then, pipe two thin stripes of the black frosting on each cookie. Let the person with the smallest of fingers press the mini M&Ms in place.
Now, sit back and watch your kid shove cookies into their mouth in record time. But, relax, because this recipe only makes 12 cookies and they really can't do much damage (as long as you're simultaneously shoving cookies in your face).
Happy Christmas Lights Cookie decorating day to you! If you're looking for another easy festive recipe, my Christmas Wreath Cupcakes are so cute, delicious and easy.
Christmas Light Cookies
Christmas Lights Cookies for Santa!
Ingredients
- ¾ cup flour, plus extra for rolling
- ½ teaspoon baking powder
- pinch of salt
- ¼ cup unsalted butter, softened
- ¼ cup sugar
- 1 egg yolk
- ½ teaspoon vanilla
- ¼ teaspoon almond extract
For the small-batch royal icing:
- 1 ½ cups powdered sugar
- 2 teaspoons fresh lemon juice
- 1 large egg white
For decorating:
- 1 small tube of black icing for writing
- handful mini M&Ms
Instructions
- In a small bowl, whisk together the flour, baking powder and salt.
- In a medium bowl, beat together with an electric mixer the butter and sugar. Once light and fluffy, add the egg yolk and vanilla and almond extracts.
- Once well incorporated, sprinkle over half the flour mixture and beat gently until combined, then sprinkle over the rest. Beat until no streaks of flour remain, but be careful not to over-mix.
- Dust a clean counter top with flour, and dump the dough out onto it. Gather it into a ball and press it into a ½" thick round disk. Flour your rolling pin, then roll out the dough out big enough to cut out about 8 shapes. Place the shapes on a baking sheet lined with parchment paper or a silicone mat. Gather the dough scraps and re-roll to cut out 4 more shapes and place them on the cookie sheet. You should get 12 cookies.
- Place the cookie sheet in the freezer for the minutes while you preheat the oven to 350.
- Once the oven is hot, bake the cookies for 10-12 minutes, until the edges of the cookies just start to turn brown. Let them sit on the sheet a few minutes before moving them a wire rack to cool completely.
- Once the cookies are cooled completely, make the royal icing: in a small bowl, combine the powdered sugar and lemon juice.
- Beat the egg white in a small bowl to loosen them, and then measure out 2 tablespoons of egg whites and add them to the bowl with the sugar.
- Whisk together the icing, starting slowly, and trust that the sugar will melt and it will become liquid. Resist the urge to add any more liquid to the bowl, and instead just keep whisk slowly.
- When the icing comes together, spoon a small amount onto each cookie, and use an off-set spatula to spread it almost to the edges.
- Let the royal icing harden completely on the cookies before proceeding.
- Pipe two thin black lines onto each cookie, and then press mini M&Ms sideways (see photos for reference).
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 180Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 48mgCarbohydrates: 30gFiber: 0gSugar: 23gProtein: 2g
Lauren says
Can this recipe be doubled, or do you recommend making two separate batches?
Christina Lane says
I just doubled it successfully tonight :)
Kendell says
Have you tried using gluten free flour? Also is the lemon for flavor you could I use a flavored extract?
Christina Lane says
I haven't tried making this recipe gluten free. The lemon is for flavor, but the acidity also helps the egg white set.
Sheila says
Love the lights idea. I plan on making these for our small town's, Santa visit. But I'm going to change it up and use a tree cutter. Thanks!
Bridget Cave says
Can I use meringue powder instead of the egg white?
Christina Lane says
You can! I'm not sure what the ratio is, though. Is there something on the side of the can that says '1 tablespoon = 1 egg white' or something similar? You'll need extra lemon juice or water to bring it all together.
Alex says
Have you had any bad luck with the m&m’s bleeding overnight?
Christina Lane says
No, not in my experience! Keep them in a cool place :)
Brittany | HeyFlavor says
I was looking for a Christmas cookie recipes for my jobs Christmas party bake off and came across this Christmas light cookie recipe! These cookies look simple to make and very delicious! Thanks for posting this recipe! Looking forward to making these for the party!
Patty says
I love these cute cookies how long can I store the decorated cookies in an airtight container?
Christina Lane says
I'd say up to 2 days :)
Arpita Patel says
I made these over the weekend and they turned out amazing and sooo cute. I did double the recipe and did not use almond extract and exchanged sugar for Truvia sugar in the cookie dough. Also for the icing, I did not have lemon zest so skipped this also. Regardless, the cookies were delicious, and beautiful. Will definitely be making these again. Thank you Christina for sharing the recipe. Love the video also.
Christina Lane says
Oh I'm so glad to know Truvia works! Thanks for writing :)
Debi Perkins says
My daughter and I fell in love with these! “Nailed It” was our inspiration; it was the show we were watching as we baked! So much fun! Pleasantly surprised with the royal icing as I’ve never made it before. Complimented the cookie well :) I admit I was a bit apprehensive with the lemon and egg white but it worked!! Thanks for this one! -DP
S Haynes says
Is your nutritional information really right?!
Nutrition Information: SERVING SIZE: 1
Amount Per Serving:CALORIES: 2207 TOTAL FAT: 75g SATURATED FAT: 43g CHOLESTEROL: 555mg SODIUM: 2752mg CARBOHYDRATES: 371g SUGAR: 272g PROTEIN: 26g
Christina Lane says
No, I corrected it. That's for the whole batch.
Natalie says
Hi! Just made these last night and they are great! However, the dough was soooo crumbly and I couldn’t even reroll the scraps more than once, though I had enough dough to make more. Did I mess up?! Can I include the egg white next time or would that not solve the problem? I make rolled cookies all the time so I don’t think I made a mistake but if you have any ideas let me know. Also for anyone who may wonder, I used meringue powder rather than egg white, and I colored some with black food coloring and it came out great. I used water instead of lemon juice.
Christina Lane says
It sounds like you live in a dry climate while I live in a humid one. These things can make dough crumbly or smooth. I wouldn't add the egg white because it would make the cookies puffy. I like these to bake up flat. Try adding a bit more butter (melted) until it comes together. Also, you may be adding more flour that you mean to...are you fluffing the flour, scooping it lightly, and then using a knife to level off the surface? If you measure flour any other way, it's possible to add too much flour to a recipe and make the dough crumbly. I'm glad meringue powder worked for you :)
Natalie says
Thanks I’ll try more butter next time. The cookies were yummy but crumbled under the royal icing. Would a splash of milk or cream in the dough work as well? I guess I can just experiment!! I am usually careful with the flour but I can add in a little less next time and see if the dough comes together better.