Christmas Light Cookies (Easy Decorated Christmas Sugar Cookies)

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Published on October 21, 2026

This Christmas Light Cookies (Easy Decorated Christmas Sugar Cookies) recipe is the one that stops people mid-bite at the cookie exchange, because who doesn’t love a cookie that looks like a tiny string of holiday lights? They’re a soft butter cookie base, a simple white icing, and a wavy black line studded with mini M&M’s standing up like little bulbs.

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If you want double the treats, be sure to see my Easy & Festive Christmas Light Cupcakes.

What makes these perfect for entertaining is how low-key the ingredient list is next to how much personality the finished cookie has. You’re not hunting down fondant or special tools, just butter, flour, sugar, and the candy bowl you probably already have in the pantry. Set a tray of these next to your Christmas popcorn and some hot cocoa fudge and your dessert table is basically done.

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What You Need for This Christmas Sugar Cookie Recipe

Unsalted Butter: Let it sit out until it’s truly soft, cold butter will leave lumps in your dough.

Granulated Sugar: Creams with the butter to give the cookie its tender texture.

Egg Yolk: Adds richness and helps the dough hold together without making it cakey.

Baking Powder: Just a touch, enough to keep the cookies from baking up flat and hard.

All-Purpose Flour: The backbone of the dough, spoon it into your measuring cup so you don’t pack in too much.

Fine Salt: A pinch balances the sweetness, don’t skip it even though it’s tiny.

Powdered Sugar: Whisks into the icing base, sift it first if it’s clumpy.

Pasteurized Egg White (or Meringue Powder plus Water): Gives the icing a smooth set without the raw egg worry.

Water: Added a little at a time to thin the icing to the right spreadable texture.

Black Decorating Icing: The squiggly light cord, a store-bought tube keeps this step mess free.

Mini M&M’s: Your colorful light bulbs, pick a holiday mix if you want more red and green.

How to Make Easy Decorated Christmas Sugar Cookies

Step 1: Beat the softened butter with the granulated sugar until the mixture turns pale and fluffy, then mix in the egg yolk until it’s fully blended in.

Step 2: Add the flour, baking powder, and salt, and stir gently just until the dough comes together. Overmixing here is how you end up with tough cookies, so stop as soon as it looks cohesive.

Step 3: Wrap the dough snugly in plastic wrap and pop it in the fridge for a full hour. This chill time keeps the cookies from spreading into weird shapes in the oven.

Step 4: While the dough chills, heat your oven to 350°F and line a baking sheet with parchment.

Step 5: Roll the chilled dough out to about a quarter inch thick and cut it into rounds with a cookie cutter.

Step 6: Bake the rounds for 8 to 10 minutes, watching for the edges to just turn golden. Let them cool completely on the pan before you touch the icing, warm cookies will melt it right off.

Step 7: Whisk the powdered sugar together with the pasteurized egg white, or the meringue powder and water combo, adding small splashes of water until the icing is thick but still spreadable.

Step 8: Spread a thin layer of the white icing over each cooled cookie and let it sit until it’s fully set and dry to the touch, this usually takes a bit, so be patient.

Step 9: Pipe a wavy black line across each cookie to look like a light cord, then press the mini M&M’s along the line standing slightly upright so they look like little bulbs. Let everything set before serving or stacking.

Tips for the Best Christmas Light Cookies Every Time

• Make Ahead: Bake the plain cookies up to 2 days before you plan to decorate, store them covered at room temp.
• Freezer Friendly: Undecorated baked cookies freeze well for up to 2 months, just thaw them fully before icing.
• Icing Order Matters: Always let the white base icing dry completely before piping the black line, otherwise the colors bleed into each other.
• Storage: Keep finished cookies in a single layer in an airtight container at room temperature, they’ll stay good for about a week.
• Candy Placement: Press the M&M’s in while the black icing is still a little tacky so they actually stick upright.

Easy Swaps for This Decorated Sugar Cookie Recipe

Egg White Options: Meringue powder mixed with water is the easier, shelf-stable route if you don’t want to deal with raw egg whites at all.

• Meringue powder also dries a bit harder, which is great if you’re planning to stack or gift these.
• If using a pasteurized egg white, make sure the carton specifically says pasteurized.

Candy Swaps: Mini M&M’s are the classic pick but regular size works in a pinch if that’s what’s in your pantry.

• Nonpareils or small gumdrops can stand in for a different texture.
• Use red and green only for a more traditional look, or go rainbow for a playful twist.

Cookie Shape: Round cutters give the classic light bulb strand look, but you could use ovals for a slightly different light shape.

• Smaller cutters mean a bigger yield if you’re feeding a crowd.

Flour Swap: A cup for cup gluten-free flour blend can work here if needed.

• Expect a slightly more delicate dough, so chill it a little longer before rolling.

Frequently Asked Questions