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Christmas Light Sugar Cookies

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COOK TIME
8 min
TOTAL TIME
38 min + chill time
SERVINGS
20-24 cookies

I love these little cookies, they are one of my favorite DIY kid friendly Christmas cookies. They are super simple and you can make everything from scratch or grab a few things at the store and be ready to go.

I use my favorite sugar cookie recipe for these easy cookies then of course pair them with my easy and delicious cream cheese frosting. The perfect combo! I use Hiland Dairy for all the dairy ingredients in both the cookie and the frosting. They are the absolute best and I don’t use anything else in my baking.

After the cookies and frosting are made then all you need to do is decorate. Easy to do and fun to make!

Give these a try, details below! Try these out or bring them to a cookie exchange with your friends. Follow me over on Facebook and Instagram @lolohomekitchen. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolohk. I love to see what you are making!

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Christmas Light Sugar Cookies

The perfect sugar cookie made with Hiland Dairy ingredients topped with the best cream cheese frosting then transformed into a super fun Christmas Cookie. Super easy to make and a great activity to do with your kiddos!

 

Prep time: 30 min + chill time  |  Cook time: 8 min  |  Total: 38 min + chill time

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Ingredients

Cookies

3/4 cup Hiland Butter, softened to room temperature

3/4 cup granulated sugar

1 large egg, room temperature

2 teaspoons pure vanilla extract

1/4 teaspoon almond extract

2 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

CREAM CHEESE FROSTING

2 blocks (16 ounces) Hiland Cream Cheese

1 stick Hiland Butter

3 – 3 1/2 cups powdered sugar

1 teaspoon pure vanilla extract

1 teaspoon kosher salt

Black food coloring or gel

M&Ms

Instructions

  1. Preheat the oven to 350 degrees. Line a cookie sheet with Silpat or spray with nonstick spray and set aside.
  2. Using a mixer, beat the butter on high until it’s smooth, about 2 minutes. Add the sugar and beat again on high for 2-3 minutes, until it becomes light and fluffy. Add the eggs, vanilla and almond extract, and mix again until combined.
  3. In a separate bowl, whisk the flour, baking powder, and salt. Add half the flour mixture to the butter mixture and mix on low until just combined. Add the rest of the flour mixture and mix until just combined again. If your dough looks super sticky, just add another tablespoon of flour.
  4. On lightly floured parchment paper, roll out the dough into 1/4 inch thickness. If you want a crunchier cookie, just roll the dough thinner. Cover your dough with another piece of parchment paper and place in the refrigerator to chill for at least 1 hour.
  5. Once the dough is chilled, grab your cookie cutters and go to town. Place your shapes onto a lightly greased or Silpat-lined cookie sheet. Bake at 350 degrees for 8-10 minutes. I prefer 8 minutes because they will be softer, but leave them in longer for a crunchier cookie. Place on a wire cooling rack and let cool completely before you frost and decorate.
  6. Cream Cheese Frosting: Mix cream cheese and butter together until smooth and creamy. Add the powdered sugar one cup at a time, mixing thoroughly after each addition.
  7. Add the vanilla and salt and mix on medium to high until creamy. Taste it to see if it needs more powdered sugar for sweetness/thickness.
  8. Frost cooled cookies with cream cheese frosting and set aside.
  9. In a small bowl, place a heaping spoonful of cream cheese frosting plus a few drops of black food coloring or gel. Mix until smooth.
  10. Use a pastry bag or Ziploc with the tip cut off. Place black frosting into bag and pipe swooping lines onto cookies.
  11. Place different colored M&Ms on top of the black lines to make your Christmas lights!

Notes

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