The countdown to Christmas has began and it is the perfect excuse to be a pâtissière and bake some treats. The options are endless and you are limited only by your imaginations. Today’s recipe features a holiday touch to a classic cookie. I bet this will be loved by all equally and will disappear sooner than you blink and you will be left with requests to bake some more. Presenting the Christmas light cookies
Making holiday treats is always fun , but this year comes with a small bundle of joy with my little one who is helping make these holiday special and he loves making them as much as he enjoys eating them. Who would not like these special holiday treats ? It’s too much fun to make it with kids.
Let’s meet the ingredients and steps
If you made this please rate and leave a comment below.
- Hand held beater or standing beater
For the Cookie
- 1/2 Cup Unsalted butter
- 1/2 Cup Sugar
- 1/2 Tsp Vanilla extract
- 2 Tbsp Milk
- 1 1/2 Cup All purpose flour
- 1/2 Tbsp Baking powder
- 1/4 Tsp Salt
For Royal Icing and decoration
- 2 Cups Confectioners’ sugar sifted
- 2 Tbsp Corn Syrup
- 2 Tsp Milk
- 1 Tbsp Water Add little more as required
- 1 Edible Black icing pen
- 1/4 Cup Mini m and m's
Make the Cookie
- Mix the wet ingredients: sing an electric mixer, cream the butter and sugar together until light and fluffy. Add vanilla and milk, and beat until well mixed.
- Mix the dry ingredients: In a separate bowl, whisk together flour, salt and baking powder.
- Make the dough: Mix both the wet and dry ingredients until combined to get cookie dough.
- Chill: Wrap the dough in plastic and chill for at least 1 hour before rolling.
- Pre heat Oven: Heat oven to 350° F.
- Roll: Roll out the dough on a lightly floured surface until it is about 1/4 inch thick.
- Cut: Cut desired shapes with cookie cutters.
- Transfer: Using a spatula, gently lift shapes onto a baking sheet.
- Bake: Bake 10- 12 minutes, or until lightly browned. Mine took about 15 mins couple of times.
- Rest it to cool: Allow it to cool on baking sheet, then use a spatula to transfer to a wire rack to cool completely before doing the icing.
Make the Royal Icing
- Mix: In a bowl add sifted confectioners sugar , corn syrup, milk and vanilla extract. Mix well, add 1 tbsp of water at a time to get the exact consistency. If it’s too thick, add a little more water and on the other had if its too thin add sifted confectioners sugar.
- Apply: Take a spoon full of royal icing and spread it evenly on the cookie
- Draw: Using black icing pen, draw the desired line to make it look like string for the lights.
- Add: Take mini M & m’s and place them vertically to make it look like the lights.
- Serve: Arrange the cookies in a cookie tray and enjoy.
- When you’re not working directly with the royal icing (for example, you are decorating cookies but you still have some icing left in the bowl that you intend to use next), place a damp paper towel directly on the surface of the royal icing. This prevents it from hardening.
- Optional Flavors: Feel free to add 1/2 teaspoon of your favorite flavored extract, such as lemon, orange, maple, peppermint, etc when you add the water. Taste after the icing comes together, then beat in more if desired. You can also use 1 teaspoon of vanilla extract. You can even add coco powder to make the chocolate royal icing.
- Royal icing has to be consistent for it to harden,. You can check it by taking the royal icing in spoon and drizzle it back to the bowl, drizzle should disappear between 8-10 seconds. If it doesn’t then its too thick, add little water to thin it. If it disappears within 7 seconds then its too thin. Add back some powdered sugar to make it hick.
- Icing completely dries in about 2-3 hours at room temperature.
- This can be stored in room temperature for about 5 days.
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