Christmas Lights Royal Icing Sugar Cookies

The holiday season is the perfect time to turn your kitchen into a festive cookie workshop, and nothing captures the cheerful spirit of Christmas quite like Christmas Lights Royal Icing Sugar Cookies. These sugar cookies are buttery, soft, and decorated with playful strands of colorful lights made entirely from royal icing.

Jump to:

• Why You’ll Love These Christmas Lights Cookies
• Ingredients and Substitutions
• How to Make Christmas Lights Royal Icing Sugar Cookies
• Tips and Tricks for the Best Results
• Serving and Presentation Ideas
• How to Store and Reheat
• Frequently Asked Questions
• Final Thoughts
• Try These Other Holiday Cookies Next
• Christmas Lights Royal Icing Sugar Cookies

With just one cookie cutter, a few icing bags, and some holiday music playing in the background, you can whip up a batch of cookies that are both charming and delicious. Whether you're making them for a church event, gifting to neighbors, or baking with kids, this recipe is one you'll come back to every December.

this recipe

Why You’ll Love These Christmas Lights Cookies

Easy and Beginner-Friendly

These cookies look impressive, but they’re surprisingly simple to make. There's no need to buy a dozen different cookie cutters or complicated decorating tools. Just one round cutter and some royal icing will do the trick.

• Easy to roll and cut
• Simple royal icing technique
• Great for kids and beginners

Delicious Flavor and Texture

Classic sugar cookies never go out of style, and this recipe nails the perfect balance of sweetness and texture.

• Buttery and soft with crisp edges
• Sweet vanilla flavor
• Royal icing adds a slight crunch on top

Great for Special Diets

These cookies can be easily modified to fit dietary preferences.

• Vegetarian
• Can be made gluten-free with a 1:1 flour substitute
• Dairy-free and vegan options available in the variations section

Ingredients and Substitutions

For the Sugar Cookies

• 6 cups (2 pounds) all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1 pound (4 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract

For the Royal Icing

• 16 ounces powdered sugar
• ¼ cup plus 1 tablespoon meringue powder
• ⅓ cup water, plus more if needed
• Food coloring gels (Wilton or Americolor recommended)

Notes on Ingredient Quality

• Use high-quality unsalted butter for the best flavor
• Pure vanilla extract makes a big difference in taste
• Gel-based food coloring provides vibrant hues without watering down the icing
• Meringue powder is key to creating stable royal icing

Substitution Suggestions

• For gluten-free cookies, use a 1:1 gluten-free baking flour with xanthan gum
• To make them dairy-free, substitute plant-based butter like Earth Balance
• Replace eggs with flax eggs for a vegan version (1 tablespoon ground flax + 3 tablespoons water per egg)
• Use aquafaba in place of meringue powder for an egg-free royal icing alternative

How to Make Christmas Lights Royal Icing Sugar Cookies

Prepare the Sugar Cookie Dough

1. In a medium bowl, whisk together flour, baking powder, and salt.
2. In a large bowl, beat the butter and sugar with an electric mixer on medium speed for about 3 minutes until light and fluffy.
3. Add eggs and vanilla, beating for another minute until well combined.
4. Slowly add the dry ingredients to the wet ingredients with the mixer on low speed.
5. Once the dough starts to pull away from the bowl, remove and knead it by hand for a minute or two.
6. Divide into two portions, wrap in parchment, and refrigerate for at least 30 minutes.

Roll, Cut, and Bake the Cookies

1. Preheat your oven to 350°F.
2. Roll the chilled dough between two sheets of parchment paper to about ¼ inch thickness.
3. Use a 3-inch round cutter to cut circles. Do not move the cookies after cutting.
4. Peel away the excess dough, slide the parchment with cookies onto a baking sheet.
5. Bake for 10 to 13 minutes or until lightly golden at the edges.
6. Let the cookies cool completely before decorating.

Make the Royal Icing

1. Beat powdered sugar, meringue powder, and water on low for 6 minutes until thick and fluffy.
2. Divide icing into two parts:
   • Medium consistency (like toothpaste) for outlining and piping
   • Flood consistency (like Elmer’s glue) for filling in
3. Add food coloring to portions of icing to create light bulb colors and black for the string

Decorate the Cookies

1. Using medium consistency icing, pipe a border around each cookie.
2. Fill the center with flood icing and smooth with a toothpick.
3. Let the cookies dry for 1 hour.
4. Pipe a black line across each cookie in a swooping motion to resemble a light string.
5. Add small oval-shaped dots in different colors along the line to mimic bulbs.

Tips and Tricks for the Best Results

Best Practices for Perfect Cookies

• Keep the dough cold to prevent cookies from spreading
• Always roll dough between parchment to avoid sticking and minimize mess
• Use tipless piping bags for easy cleanup and more control

Mistakes to Avoid

• Do not move cookies after cutting; this helps them keep their shape
• Avoid overbaking; cookies should only be lightly golden
• Do not thin the icing too much or it will overflow the edges

Time-Saving Ideas

• Freeze dough in discs for up to 2 months and bake fresh
• Bake cookies ahead and freeze undecorated for future decorating sessions
• Use squeeze bottles for flood icing if working with kids or beginners

Serving and Presentation Ideas

What to Serve with These Cookies

• Pair with hot cocoa, chai tea, or peppermint mochas
• Add to a dessert tray with brownies, fudge, and truffles for a festive spread

How to Present Them

• Arrange on a holiday-themed platter or cookie stand
• Place in clear treat bags tied with ribbon for gifts or party favors
• Stack in cookie tins layered with parchment for easy transporting

Beverage Pairings

• Sweet dessert wine like Moscato
• Classic eggnog
• Holiday punch or sparkling apple cider

How to Store and Reheat

Storing Leftovers

• Store in an airtight container at room temperature for up to 1 week
• Freeze undecorated cookies up to 2 months
• Decorated cookies can be frozen for up to 1 month in layers with parchment between

Reheating Instructions

These cookies are best enjoyed at room temperature. If you want to refresh them slightly, microwave for 5 seconds—but avoid melting the icing.

Frequently Asked Questions

Fun Variations and Customizations

Making Them Vegan or Gluten-Free

• Use vegan butter and flax eggs for the dough
• Swap meringue powder with aquafaba for icing
• Use certified gluten-free flour blends for a wheat-free version

Creative Flavor Twists

• Add a hint of almond or lemon extract to the cookie dough
• Mix peppermint extract into the royal icing for a minty finish
• Sprinkle a touch of edible glitter or sanding sugar over the icing before it dries

Adapting for Other Holidays

• Use pastel colors for spring-themed lights
• Swap in orange, black, and purple for Halloween cookie lights
• Red, pink, and white for Valentine’s Day cookie gifts

Final Thoughts

These Christmas Lights Royal Icing Sugar Cookies combine classic sugar cookie flavor with festive decoration that’s fun to make and beautiful to serve. Whether you’re baking for a party, a church event, or a cozy day in with family, these cookies are sure to bring holiday cheer.

If you make this recipe, I’d love to see your cookies. Tag your creations on Pinterest at pinterest.com/bakewithlina and share your festive flair with the community.

Try These Other Holiday Cookies Next

If you're looking for more delicious cookie recipes to add to your holiday collection, you’ll love these:

• Twix Cookies for Christmas
  Buttery shortbread cookies topped with caramel, chocolate, and crushed Twix bars
• Pistachio Snowball Cookies
  A nutty, melt-in-your-mouth holiday cookie dusted in powdered sugar
• 3-Ingredient No-Bake Lemon Oatmeal Cookies
  Bright, zesty cookies that come together in minutes without an oven

Happy baking and may your season be sweet and full of sparkle.

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