|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 12g||59%|
|Total Carbohydrate 81g||29%|
|Dietary Fiber 1g||4%|
|Total Sugars 56g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These adorable Christmas light cookies are a cute and unique addition to bring to a holiday cookie swap or party. They're super easy to make, thanks to store-bought frosting and uncomplicated cookie shapes.
If you are feeling a bit more ambitious and want to make your own frosting, we've got a foolproof buttercream recipe you should try. If you're not feeling the buttercream, no worries! There's finger-licking cream cheese frosting you can substitute instead. Either way, the whiter the frosting, the better, as it will create a crisp background for the string of lights.
Just make sure that when creating the lights you use mini M&Ms, as the regular-sized ones are too big and will overpower the frosted strings.
For the Cookie Dough:
2/3 cup (11 tablespoons) unsalted butter, softened
3/4 cup sugar
1/2 teaspoon orange zest
1/2 teaspoon pure vanilla extract
1 large egg
2 cups all-purpose unbleached flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons milk
For the Frosting and Decoration:
1 (16-ounce) can white vanilla frosting
3 to 4 drops food coloring
1/2 cup mini M&Ms (all colors except for brown)
Gather the ingredients and preheat the oven to 375 F.
Using an electric mixer or stand mixer with a paddle attachment, cream together the butter, sugar, orange zest, and vanilla thoroughly.
Add in the egg and beat until light and fluffy.
In a separate bowl, sift together the dry ingredients.
Blend the dry mixture into the creamed mixture, alternating with the milk.
Divide dough in half and place each half in a plastic bag to chill in the refrigerator for at least an hour.
Roll out each dough ball into 1/3-inch sheet.
Cut out circles using a biscuit cutter or the lip of a juice glass and place onto a parchment lined cookie sheets. You will need to bake the cookies in batches and can re-roll the scraps into another sheet.
Bake for approximately 6 minutes. Do not allow the cookies to brown.
Remove the cookies from the cookie sheets and place on a rack to cool.
Divide the can of frosting into two bowls. In the second bowl, add black food coloring and stir to combine the frosting with the food coloring.
Once the cookies are completely cooled, frost them with the white vanilla frosting.
Place the black frosting into a icing bag with a small round whole tip. Pipe the black frosting close to the edge of each cookie swirling and twirling it to create the tangled string part of the christmas lights.
While the frosting is still wet add the mini M&Ms to the black string, alternating the colors and leaving space in between each candy.
Leave out for Santa or enjoy for yourself!
- Bake the cookies ahead of time and freeze if needed. Simply take out, thaw slightly, and frost right before you're ready to party.
- Switch from orange zest to lemon zest.
- If you prefer to use a homemade frosting, you'll need about two cups for one batch of cookies.