I recently made my Christmas Lights Cookies Decorated, a festive holiday treat that features ingredients like all-purpose flour, unsalted butter, and vanilla extract mixed into a delightful sugar cookie. The royal icing, combining powdered sugar, meringue powder and warm water, transforms each cookie into a playful display of seasonal cheer.

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I’ve always loved experimenting with classic treats, and these Christmas Lights Royal Icing Sugar Cookies are one of my favorite creations ever! I first baked these cookies using 3 cups all-purpose flour, a dash of baking powder and a pinch of salt.

Then I creamed 1 cup unsalted butter with granulated sugar before mixing in 1 large egg and 1 1/2 teaspoons vanilla extract. The dough turned out wonderfully tender and fun to work with.

Once baked, I dressed them up with a vibrant royal icing made with 4 cups powdered sugar, 3 tablespoons meringue powder and 6 tablespoons warm water, which I then colored with red, green, blue and yellow food colorings. If you love cookies styled like Christmas Lights Cookies decorated with a playful twist that remind you of Christmas Present Cookies Royal Icing or even Jul Kaka, this one’s definitely for you!

Enjoy the creative process even if it ain’t perfect every single time!

Why I Like this Recipe

I love this recipe because it’s super easy to follow even when I’m not the best in the kitchen. The steps are pretty clear and the dough just comes together nicely, which makes me feel like I can actually pull off baking something tasty.

I also like how fun it is to decorate the cookies. Mixing in the different food colorings and trying to make them look like Christmas tree lights is a blast—it always makes me feel extra festive and creative.

Plus, I appreciate that the ingredients are things I usually already have in my pantry. There ain’t nothing worse than having to hunt around for weird stuff, so knowing I can whip up these cookies without any hassle is a huge plus.

Ingredients

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All-Purpose Flour offers essential carbohydrates and structure, though not particularly high in fiber.
Unsalted Butter delivers rich flavor and tender texture, enhancing overall cookie mouthfeel.
Granulated Sugar sweetens the cookies and adds crunch while providing quick energy.
Powdered Sugar forms smooth, glossy royal icing perfect for creating festive, decorative designs.
Meringue Powder stabilizes the icing, adding protein and ensuring it dries with vibrant colors.
Vanilla Extract boosts overall taste complexity without overwhelming the cookie’s natural sweetness.
Egg binds ingredients, adding moisture and protein to improve both texture and flavor.
Food Colorings bring vibrant hues and festive fun to the royal icing design.

Ingredient Quantities

3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened (about 2 sticks)

1 cup granulated sugar

1 large egg

1 1/2 teaspoons vanilla extract

4 cups powdered sugar (for the royal icing)

3 tablespoons meringue powder (or you can use egg whites as a substitute)

6 tablespoons warm water (adjust to get the right icing consistency)

Various food colorings (red, green, blue, yellow etc for those festive touches)

How to Make this

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1. In a bowl, mix together 3 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

2. In a large bowl, cream 1 cup unsalted butter (softened) with 1 cup granulated sugar until the mixture is fluffy, then beat in 1 large egg and 1 1/2 teaspoons vanilla extract.

3. Gradually add the dry ingredients into the wet mix until a soft dough forms, but try not to overmix.

4. Wrap the dough and chill it in the fridge for at least one hour so it’s firm enough to work with.

5. Preheat your oven to 350°F and lightly flour your work surface.

6. Roll the dough out to about 1/4 inch thick and cut it into shapes using your favorite cookie cutters.

7. Transfer the shapes onto a parchment lined baking sheet and bake them for 10 to 12 minutes until the edges are lightly golden; let them cool completely on a rack.

8. For the royal icing, stir together 4 cups powdered sugar, 3 tablespoons meringue powder (or egg whites if you prefer), and 6 tablespoons warm water. Beat until stiff peaks form, adding a bit more water if needed.

9. Divide the icing into separate bowls and mix in various food colorings like red, green, blue, and yellow to create those festive coloured pipes.

10. Decorate your cooled cookies with the colored icing to mimic Christmas tree lights, and let them sit until the icing hardens before enjoying.

Equipment Needed

1. A small bowl to mix the dry ingredients
2. A large bowl for creaming the butter and sugar
3. Measuring cups and spoons for all the ingredients
4. An electric mixer or a whisk to beat the butter, sugar and egg
5. A spatula or wooden spoon for gradually mixing in the dry ingredients
6. Plastic wrap or a container to cover the dough while it chills
7. An oven that can be preheated to 350°F
8. A rolling pin to roll the dough to about 1/4 inch thick
9. Cookie cutters for cutting out shapes
10. A baking sheet lined with parchment paper
11. A cooling rack for letting the cookies cool
12. Extra bowls and a whisk for preparing the royal icing

FAQ

Q: Can I substitute egg whites for the meringue powder?

A: Yeah, you can. Just use about 2 egg whites in place of the 3 tablespoons of meringue powder but keep an eye on the icing consistency and add a bit more warm water if it’s too thick.

Q: How do I get my royal icing to the perfect consistency?

A: Mix the powdered sugar, meringue powder (or egg whites) and warm water, then add food coloring later. If its too thick, add a tiny bit more water; if its too runny, a few more spoonfuls of powdered sugar will help.

Q: Can I make these cookies ahead of time?

A: Yes you can! You can prepare the cookie dough a day before and freeze it. Just make sure to let it defrost completely and bring to room temperature before baking.

Q: What is the best type of butter to use in this recipe?

A: Use good quality unsalted butter as it gives the dough a richer flavor. Using salted butter might mess with the balance of the recipe.

Q: Any tips for making the decoration process a bit easier?

A: For sure. Try outlining your cookies with a base layer of white icing first. Then fill in with your chosen colors to create a neat look. Also, a squeeze bottle can give you more control over the icing lines.

Christmas Lights Royal Icing Sugar Cookies Recipe Substitutions and Variations

Unsalted Butter: If you don’t have it, you can use salted butter but reduce extra salt in the rest of the recipe.
Egg: No egg on hand? Try 1/4 cup of unsweetened applesauce as a substitute, it works pretty well.
Meringue Powder: Instead of meringue powder, you can use egg whites (just be sure to use pasteurized ones if needed).
Powdered Sugar: Icing sugar can be used in place of powdered sugar. Just make sure its really fine to avoid lumps.
Vanilla Extract: If you’re out of vanilla extract, a few drops of almond extract can be a good alternative though it might slightly change the flavor.

Pro Tips

1. Make sure your butter is properly softened but not melted before mixing it with sugar. If it’s too soft, it might make your dough too greasy and mess up the texture of your cookies.
2. When you chill your dough, don’t skip the hour step. Chilling helps the dough firm up so it cuts better and prevents your shapes from spreading too much in the oven.
3. For your icing, add the water slowly. It can be really tricky to get the texture just right; if you add too much water at once, you may end up with a runny icing that won’t hold its shape.
4. If you’re using food colorings, try mixing in a little at a time. That way you can get exactly the shade you want without the colors turning into a muddy mess.