Christmas Lights Cookies Recipe

5 1 1
Christmas Lights Cookies Recipe
Christmas Lights Cookies Recipe photo by Taste of Home
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Christmas Lights Cookies Recipe

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5 1 1
Publisher Photo
What better way to brighten chilly winter days than with light-shaped cookies? My classic dough recipe has been a holiday tradition in our family for years. —Carolyn Moseley, Dayton, Ohio
MAKES:
18 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 10 min./batch + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • FROSTING:
  • 5 cups confectioners' sugar
  • 1 tablespoon light corn syrup
  • 3/4 teaspoon vanilla extract
  • 5 to 6 tablespoons water
  • Red, blue, green and yellow paste food coloring
  • Silver pearl dust

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, salt and baking powder; gradually beat into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 4-in. Christmas light-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until light brown. Remove from pans to wire racks to cool completely.
In a small bowl, beat confectioners' sugar, corn syrup, vanilla and enough water to reach desired consistency. Reserve 2/3 cup frosting for bottom of cookies and reflections. Divide remaining frosting between four bowls. Tint one red, one blue, one green and one yellow. Frost tops of cookies. Frost bottom of cookies with about half of the reserved frosting; sprinkle with pearl dust. With remaining white frosting and a #5 round tip, pipe on reflections. Let stand until completely set.
To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator.
Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired. Yield: 1-1/2-dozen.
Originally published as Christmas Lights Cookies in Taste of Home Christmas Annual Annual 2016, p154

Nutritional Facts

1 cookie: 37 calories, 1g fat (0 saturated fat), 4mg cholesterol, 12mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 0 protein.

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • FROSTING:
  • 5 cups confectioners' sugar
  • 1 tablespoon light corn syrup
  • 3/4 teaspoon vanilla extract
  • 5 to 6 tablespoons water
  • Red, blue, green and yellow paste food coloring
  • Silver pearl dust
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, salt and baking powder; gradually beat into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
  2. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 4-in. Christmas light-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until light brown. Remove from pans to wire racks to cool completely.
  3. In a small bowl, beat confectioners' sugar, corn syrup, vanilla and enough water to reach desired consistency. Reserve 2/3 cup frosting for bottom of cookies and reflections. Divide remaining frosting between four bowls. Tint one red, one blue, one green and one yellow. Frost tops of cookies. Frost bottom of cookies with about half of the reserved frosting; sprinkle with pearl dust. With remaining white frosting and a #5 round tip, pipe on reflections. Let stand until completely set.
  4. To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator.
  5. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired. Yield: 1-1/2-dozen.
Originally published as Christmas Lights Cookies in Taste of Home Christmas Annual Annual 2016, p154

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finchd60 User ID: 1829299 258439
Reviewed Dec. 21, 2016

"Made these for the grandkids to decorate. Great cookie, many were eaten before the decorating began!"

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