Creamy Christmas Light Cookies
- 1h Prep Time
- 12m Cook Time
- 1h Ready In
These festive lightbulb-shaped cookies are decorated with colorful candies and licorice strings, making them a fun and delicious holiday treat.
Ingredients
- 710 ml all-purpose flour
- 2.46 ml kosher salt
- 237 ml unsalted butter at room temperature
- 56.7 g cream cheese at room temperature
- 237 ml granulated sugar
- 1 large egg
- 4.93 ml pure almond extract
- 2.46 ml pure vanilla extract
- 0.5 Vanilla Buttercream
- blue, white and green candy balls
- crushed blue starlight mints
- silver and white dragées
- mint M&M's
- white sanding sugar
- crushed green and blue rock candy
- white nonpareils
- shoestring licorice
Nutrition (per serving, estimated)
Estimated based off 8 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 233 mg
- Iron: 19.6 mg
- Magnesium: 113 mg
- Phosphorus: 669 mg
- Potassium: 915 mg
- Zinc: 4.04 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 710 ml all-purpose flour
- 2.46 ml kosher salt
- 237 ml granulated sugar
- 1 large egg
- 4.93 ml pure almond extract
- 2.46 ml pure vanilla extract
- 0.5 Vanilla Buttercream
- blue, white and green candy balls
- crushed blue starlight mints
- silver and white dragées
- mint M&M's
- white sanding sugar
- crushed green and blue rock candy
- white nonpareils
- shoestring licorice
Prepare
- 237 ml unsalted butter, at room temperature
- 56.7 g cream cheese, at room temperature
Let's Cook
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Step 1.
In a large bowl, whisk together 3 cups all-purpose flour and ½ teaspoon kosher salt; set aside.
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Step 2.
Using an electric mixer, beat 1 cup (2 sticks) unsalted butter (room temperature), 2 ounces cream cheese (room temperature), and 1 cup granulated sugar in another large bowl on medium speed until light and fluffy, 2 to 3 minutes. Beat in 1 large egg, 1 teaspoon pure almond extract, and ½ teaspoon pure vanilla extract. Gradually beat in the flour mixture until just incorporated. Divide dough in half, flatten each into a disk, wrap in plastic wrap, and chill for at least 1 hour.
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Step 3.
Heat oven to 325°F. Line 2 baking sheets with parchment paper. On a floured surface, roll one disk to ¼-inch thickness. Using a 3-inch lightbulb-shaped cookie cutter, cut cookies from dough. Use a skewer to make a hole at the top of each cookie for the licorice wire.
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Step 4.
Bake until golden brown around edges, 11 to 12 minutes. Let cool on baking sheets for 5 minutes, then transfer to a cooling rack to cool completely. Repeat with remaining dough, rerolling and cutting scraps only once.
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Step 5.
While cookies cool, prepare the Vanilla Buttercream. Spread a thin layer of frosting onto each cooled cookie. Decorate with candy as desired (blue, white, green candy balls; crushed blue starlight mints; silver and white dragées; mint M&M’s; white sanding sugar; crushed green and blue rock candy; white nonpareils). Thread shoestring licorice through holes for the wire if desired.