Christmas Lights Sugar Cookies

These simple yet adorable cookies are the perfect choice for a family baking session.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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Sugar Cookies:
1 cup / 250 ml	unsalted butter
1 cup / 250 ml	granulated sugar
1/4 cup / 50 ml	Egg Creations Whole Eggs Original
1 tbsp / 15 ml	milk
2 tsp / 10 ml	vanilla extract
3 cup / 750 ml	all-purpose flour
3/4 tsp / 10 ml	baking powder
1/2 tsp / 2 ml	salt
	mini candy coated chocolates
	Small tube black decorating icing
Easy Royal Icing:
3 tsp / 45 ml	Naturegg Simply Egg Whites, well shaken
1/2 tsp / 2 ml	cream of tartar
2 cup / 500 ml	icing sugar (approx.)
	water, as needed

Sugar Cookies: Beat butter with sugar until fluffy. Add egg, milk and vanilla, beating until well combined, scraping bowl as needed. Sift flour with baking powder and salt in a separate bowl; add to butter mixture and beat until dough pulls away from sides of bowl.
Divide dough into two discs and chill for at least 2 hours. (Bring out 15 minutes before rolling to soften slightly.)
Preheat oven to 350°F (180°C).
Dust work surface and rolling pin lightly with icing sugar. Roll out dough to 1/4-inch (5 mm) thick. Cut into shapes using 2-inch/5 cm round/scalloped cutters. Re-roll scraps as needed.
Bake, in batches, for 12 minutes or until golden around edges and set. Transfer to a rack to cool completely.
Easy Royal Icing: Whisk egg whites with cream of tartar until fluffy and doubled in size. Add icing sugar; whisking until smooth. Adjust thickness with extra icing sugar or 1 to 2 teaspoons water as needed; icing should be glossy and spreadable but not runny. Makes about 3/4 cup/175 ml.
Top cookies with a small spoonful of icing and use a palate knife or the back of a spoon to spread evenly to edges. Before it sets, add the black string detail and candies to create the 'Christmas lights'. Let stand until set until set.

Cookies can be held for 5 days at room temperature.
If making even farther in advance, freeze cookies without decorating with candy decorations (as they can discolour in the freezer). Thaw cookies at room temperature for 1 hour before decorating.
About Royal Icing: Because it is quick and easy to make and sets so firmly, royal icing is perfect for decorating all types of cookies. Add food colouring to tint the icing to suit any design. When working with kids, transfer the icing to squeeze bottles for easy handling. For more intricate designs or to outline cookies, add less water to keep icing thicker. To 'flood' cookies for a uniform smooth top, you can thin icing with a bit more water to a spreadable consistency. Royal icing is best used the day it is made but it can be held in the refrigerator for up to 3 days.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

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For extra creamy scrambled eggs, gently stir in 1 tbsp/15 ml cold, cubed butter halfway through cooking.