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Officially kicking off the holiday season with these easy Easy Vanilla Bean Christmas Lights Cookies. Made with nutty brown butter, double the vanilla, and a little bit of chocolate. These cookies are soft, buttery, and perfectly sweet with the best vanilla flavor. They’re generously glazed with a sweet, thick, and creamy vanilla bean glaze. And decorated with sweet chocolate and delicious holiday M&M’s for truly some of the best sugar cookies around. The secret is all in the combination of brown butter and real vanilla beans, which keep these cookies incredibly flavorful. Fun to bake, delicious to eat. These make for a great homemade gift, and a festive addition to your holiday cookie box!
This is the year I’m focusing on ALL of the Christmas cookies. I have so many ideas and not enough days to share…picking the best cookies has been hard!
These were an easy choice though. They actually started out a little differently, but as soon as I had the idea to do Christmas lights, I was excited.
My goal this year is fun holiday desserts – but easy. Nothing too time-consuming and no big scary decorating projects. Just delicious, easy, cute, and extra festive. These cookies are all of those things.
My hang-up with basic sugar cookies is that they’re often flavorless and the frosting is even worse. They just taste like sugar, and I’m definitely not into that.
With these cookies, I wanted to add flavor with brown butter and real vanilla bean. The chocolate on top, just makes them even better.
The details
Brown the butter, then let it cool off in the freezer a bit. Once it’s cooled (you only need 15 minutes), you can start mixing and baking.
Beat the butter with the sugar and vanilla bean powder. You’ll want to beat for at least a minute to really infuse the butter with the vanilla flavor. Next, add an egg and all the dry ingredients, then roll, cut, and bake. There’s absolutely nothing fancy here.
Whenever I make any kind of cut-out cookie, I always like to roll out the dough, cut the cookies, and then freeze the cut cookies on a baking sheet for a few minutes. This ensures that the cookies hold their shape. To cut my cookies, I used a simple circle cookie cutter and a holiday tree.
If you want to skip the rolling – simply slice n’ bake
I LOVE slice-n-bake cookies, and you can easily slice-n-bake with this dough!
Just divide the dough in half as directed, then roll each piece of dough into a log and chill in the fridge until totally solid.
If you have an almost empty roll of wrapping paper around, cut the roll and fit it around each log, this will prevent the dough from forming a straight edge in the fridge!
And when ready to bake, simply slice-n-bake!
Decorating is easy
I kept the icing simple, since I wanted the color to remain white but still have a nice flavor. I added a small amount of maple syrup and lots of vanilla.
It’s simple, but with the chocolate on top, perfect!
When it comes to cookies, I try to keep the decorating as easy as can be, and this is EASY. I used melted chocolate to draw on the cords for the lights, then used mini holiday M&M’s for the lights.
Doesn’t get easier, but looks so cute once finished!
Asher wasn’t around when I made these, so I can’t wait to make these again soon with her. She’s going to love them! They’re the perfect Christmas cookie to make with kids!
Looking for other Christmas cookies? Here are my favorites:
Vanilla Ginger Shortbread Wreaths
Lastly, if you make these Easy Vanilla Bean Christmas Lights Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Vanilla Bean Christmas Lights Cookies
Servings: 22 cookies
Calories Per Serving: 206 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 sticks (12 tablespoons) salted butter, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla bean powder, or 1 tablespoon vanilla extract
- 1 tablespoon hazelnut liquor (optional)
- 1 egg, at room temperature
- 2 cups all-purpose flour, plus an additional 2-4 tablespoons, if needed
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Vanilla Icing
- 2 cups powdered sugar
- 1 tablespoon maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips, melted
- mini holiday M&M’s and vanilla sugar for decorating
Instructions
- 1. Add 6 tablespoons butter to a small saucepan set over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10 minutes, but no longer.2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.3. In a mixing bowl, beat together the remaining 6 tablespoons butter, the cooled browned butter, sugar, and vanilla bean powder until combined. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. If the dough feels too wet to roll out, add 2-4 tablespoons additional flour.4. Divide the dough in half. Roll out the dough on a floured piece of parchment paper to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the cookies using circle and Christmas tree cutters. Transfer the cookies to a parchment-lined baking sheet. I recommend using a floured spatula to lift the cookies. Cover the baking sheet and place in the freezer until firm, 15 minutes. Roll out the leftover scraps, and repeat with the remaining dough.5. Bake the cookies on the middle rack of the oven for 8-10 minutes or until just lightly golden. Let cool. 6. Meanwhile, make the icing. In a medium bowl, whisk together the powdered sugar, maple syrup, vanilla, and 1 tablespoon water until smooth and drizzly. If needed, thin the glaze by adding water – 1 tablespoon at a time, until drizzly. 7. Spoon the icing onto each cookie, spreading it to the edges. Let sit to dry. Add the melted chocolate to a sandwich bag and cut a small portion of the corner off. Draw 2 lines onto each round cookie and then a squiggly line up the trees. Press mini M&Ms into the chocolate as "lights" (look through the photos for examples).
Notes
To Slice n’ Bake: divide the dough in half as directed, then roll each piece of dough into a log about 5 inches long and wrap in parchment paper. Chill in the fridge 4 hours or until ready to bake. Alternately, you can freeze 45 minutes if in a hurry. Slice the logs into 1/4 inch rounds and bake as directed.
Tip: If you have an almost empty roll of wrapping paper around, cut the roll down the center, then fit it around each log, this will prevent the dough from forming a straight edge in the fridge.
“Best sugar cookie I’ve ever had”, per hubby. They came out perfectly! I haven’t even gotten to the frosting part yet and we’ve already put a dent on the cookies. So delicious!! I can’t wait to make them again for Christmas Eve. Thank you 💛
Hi Emily,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! xT
Made with my daughter tonight and we loved them! They’re so cute and yummy. Definitely had to add quite a bit of water but stuck the the tablespoon at a time which worked great. Will definitely be a repeat recipe!
Hey Sara,
Awesome!! Thanks so much for trying these cookies, I love to hear that they were enjoyed! Happy Holidays! xT
These were fantastic! The browned butter and the vanilla really does help set this apart from your typical sugar cookie. I struggled with my first batch sticking, so ended up freezing the dough to chill it (and again per the instructions before baking). I also found they spread a lot, which means I probably need more flour. But the flavor was so so good!! Thanks for this recipe.
Hey Liz,
Happy Sunday! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish! xx
I love the Christmas tree shape – where did you get that cookie cutter? I’ve never seen one quite that shape.
Hi Galina,
Thanks so much! I actually drew the tree:) Please let me know if you have any other questions! xx
Can i make the dough today and refrigerate overnight? Then cut the cookies using a cookie cutter? Would I still need to freeze the cookies before cooking?
Hi Shayne,
Yes, that will work well for you. You just really want to make sure the dough is cold before baking so the cookies hold their shape. Let me know how they turn out! xx
Hi! Can I use hazelnut extract in place of the liquor for cost reasons? Or would it be better to leave it out? Thank you!!!
Hey Chelsea,
Sure, that would work for you too! Let me know how these cookies turn out, I hope you love them! xx
Such a good cookie. It’s perfectly soft but firm, sweet and buttery all on its own. I didn’t make the icing this year and uses frosting I had already. This is my second Christmas making them a d they did not disappoint! My 3 year old helped make them and approves!
Hey Jenna,
Awesome!! Thanks a lot for making this recipe, I am so glad it turned out well for you! Have a great weekend!🎄⛄️
We got in the spirit of Christmas and decided to make sugar cookies. I wanted something different because I’m not a big sugar cookie fan. These are INSANELY DELICIOUS. We will def be making them again.
Hey Alexis,
Happy Friday!!❄️🧑🎄 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
When and how do you use the vanilla sugar for decorating? I assume to sprinkle it on when icing is wet? Your recipe does not specify and I’m a novice baker.
Hi Debbie,
You can sprinkle over the cookies or you can skip it:) Let me know how these cookies come out, I hope you love them! xx
I assume this recipe will be good to use with any cookie cutter? I tried a simple sugar cookie recipe last night and they turned out AWEFUL, so I want to give these a try because they sound delicious. But I’m making them for Christmas cookie decorating, so I’m hoping any cutter will be fine.
Hey Tracy,
You bet, whatever you like! Let me know how these cookies turn out, I hope you love them! xx
This is the best sugar cookie recipe I’ve tasted. The brown butter makes it! They are very cute.
Hey Margaret,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁
Hi Tieghan!
I just tried these awesome cookies and they’re delicious. Only problem is they spread a ton and lost their shape after baking. I noticed yours are nice and have very sharp edges so I’m wondering what to do differently. Any reason they’d spread? I added cornstarch so they’d keep from spreading, and I also rolled them closer to about an 8th of an inch. Maybe the smaller size made it so they held their shape less in the heat?
Thanks for the recipe, and the response!
Carly
Hey Carly,
Happy Tuesday!! Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! Did you put the cookies in the freezer?🧑🎄
I did! And actually, I think I solved my issue. The last batch of cookies came out perfectly, and so I’m thinking it was a flour issue. Next time I’ll add more; thought I’d share in case this helps someone. Thanks for the reply!
Thanks Carly!!
I made these once already and plan to do so again for Christmas Eve! The brown butter is so good!
I’m wondering if I can make the dough before hand and keep it in the fridge for a few days?
Thanks!
Hey Brita,
Totally, that will work well for you! Please let me know if you have any other questions! xT
Icing didn’t come out as white as the photos. Did light maple syrup need to be used? Will finish decorating tomorrow.
Hi Linda,
Thanks for giving these cookies a try!! Was your maple syrup super dark? Maybe add some more powdered sugar? Let me know!! xx
I made these and the sugar cookie was phenomenal but my icing just tasted like powdered sugar. Is there a trick to get them not to taste like that? Thanks!!
Hey Julieta,
Wonderful!!🎅 I love to hear that this recipe turned out well for you, thanks so much for making it and your comment! How much powdered sugar did you use? xT
I used the amount in the recipe – 2 cups
You could add more vanilla extract if you wanted:)
Hi. I love this recipe and have used it for several years. This year I am wanting to experiment with cookie stamps. Do you know if this recipe is good for stamping?
Hey Miranda,
Thanks so much for making these cookies so often! I’ve never tried stamping with these, but I don’t see why it wouldn’t work for you! Let me know if you give it a try! xT
Hey Miranda! I tried cookie stamps last night. They did work well, however, they did not hold their shape as well as the ones I did with a cookie cutter. Hope this helps 🙂