Cut-out sugar cookies in the shapes of holiday lights, decorated with royal icing.
Holiday Lights Sugar Cookies
By Sue Lau | Palatable Pastime
This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.
Welcome back to the last day of Christmas Cookies Week!
My recipe of the day is for holiday lights sugar cookies, which has cutters for twist in bulbs and also old-fashioned bubble lights.
These are very easy to roll out, since I roll the dough out before chilling, so it is easy to spread, and afterwards, there is less working of the dough and keeps it a bit colder for the oven bake.
I used bottled decorating icings on these so I wouldn’t have to make up a bunch of different colors. There is also a spray which offers the metallic look on one of the cookies.
Yumgoggle is the sponsor of today’s post, providing the cookie cutters shown, of which I used one, and the other was another type of light cutter to go with the theme.
Here’s a nice list of cookie recipes for you to browse an make your selections for this year’s baking season. Be sure to remember to pin your favorites and of course, there will be even more recipes listed each day!
- Chocolate-Dipped Almond Biscotti by House of Nash Eats
- Andes Mint Cookies by Daily Dish Recipes
- Brownie Cookies by Books n’ Cooks
- Bubble Light Sugar Cookies by A Kitchen Hoor’s Adventures
- Chocolate Cutout Sugar Cookies by Everyday Eileen
- Chocolate Dipped Chocolate Madeleines by Family Around The Table
- Christmas Ornament Cookies by Karen’s Kitchen Stories
- Classic No Bake Cookies by Corn, Beans, Pigs & Kids
- Eggnog Snickerdoodle Cookies with Eggnog Glaze by Love and Confections
- Figgy Pudding Thumbprints by Cindy’s Recipes and Writings
- Frosted Chocolate Cherry Almond Bars by YumGoggle
- Cream Cheese Buttons with a Dark Chocolate Drizzle by Kate’s Recipe Box
- Gingerbread Cookie Stars by The Freshman Cook
- Holiday Lights Sugar Cookies by Palatable Pastime
- Lemon Snowdrops by Jolene’s Recipe Journal
- Merry Moose Cookies by Strawberry Blondie Kitchen
- Ooey, Gooey Gingerbread Bars by Culinary Adventures with Camilla
- Pecan Shortbread Trees by Red Cottage Chronicles
- Perfectly Soft Chocolate Chip Cookies by Tip Garden
- Peppermint Meltaway Cookies by Soulfully Made
- Sour Cream Cookies by Grumpy’s Honeybunch
- Sour Cream Cut Out Cookies by A Day in the Life on the Farm
- Spiced Chocolate Cut Out Cookies with Marble Glaze by The Baking Fairy
- Sweet Potato Pie Cookies by Kelly Lynn’s Sweets and Treats
- Whoville Christmas Wreath Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
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Holiday Lights Sugar Cookies Recipe
Holiday Lights Sugar Cookies
Note: Yield is approximate, depending on cookie cutter size.
Assorted Equipment: Parchment paper, toothpicks
- 1 cup salted butter, at room temperature
- 1 cup superfine baker’s sugar (caster sugar)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3-1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Wilton cookie decorating icings (red, yellow, green, and white)
- Wilton Color Mist Shimmering Food Color Spray, in silver
- Preheat oven to 400°F.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until smooth.
- Add eggs one at a time, and the vanilla.
- Add the flour, baking powder, baking soda and salt gradually, mixing to form a dough.
- Roll out half of the dough between sheets of parchment paper to 3/8-inch thick, and the other half between two other sheets and refrigerate on a flat surface (cookie sheet) for thirty minutes or until firm.
- Peel off the top sheet of parchment and cut the dough with lightly floured cookie cutters, placing cut cookies onto clean parchment on a baking pan. o one pan at a time. Save the scraps from each pan to make a third pan, rolling it out between parchment an refrigerating until firm.
- Bake cookie in the preheated oven for ten minutes or until just starting to brown at the edges.
- Remove from oven and slide the parchment onto a wire rack to cool completely.
- If using the traditional light cutter, mask the part that would be colored glass with a piece of plastic wrap, and shake up the color mist and spray the bottom of the cookie. It goes on very much like hair spray. Spray that over a protected surface and wipe down any that gets on the counter, etc., before it dries.
- Use the Wilton cookie decorating icings to outline the colored parts of each light before doing a flood fill. Use much less than you think you need, and use a toothpick to spread it out so it doesn’t run off the cookies.
- Allow the cookies to set up and dry completely before storing, about 45 minutes to an hour.
From the kitchen of palatablepastime.com
These turned out great! You did an amazing job decorating them!
You did such a great job decorating these cookies! I’ve never seen a bubble light cookie cutter before…very cute!
I had no idea you could get pre-made icings! How perfect for someone like me who can never get the consistency right!
These lightbulb cookies are just too cute! I love that you used the metallic spray for a special touch… it’s all in the details!!
These look so fun and festive. The bubble light cutter is so cute.
Those little highlights you piped on just make the cookie perfect! I love the colors you chose, such a beautiful vintage looking plate of cookies 🙂
I’m not great at cookie decorating – not enough patience and not a steady enough hand, but I’d like to try your recipe, with the dough that’s a bit easier to roll out (and using store-bought icing).
I love the retro look. So cute!
Your cookies are beautiful Sue.