Cristina Ferrare bakes cookies!


  • 2/3 cup flour
  • 1 18oz. roll refrigerated sugar cookie dough
  • 1 1⁄2 cups prepared vanilla frosting
  • 3 cups M&M’S® Brand MINIS Chocolate Candies
  • 4 strands red licorice laces
  • Resealable plastic bags
  • Drinking straw
  • Christmas light shaped cookie cutter (small)


1. Pre-heat oven to 350
2. Knead the flour into the cookie dough until smooth
3. Roll the dough out to 1⁄4-inch thickness. By hand, or using a Christmas light cookie cutter, cut out shapes
4. With a spatula, gently transfer the cookies to a baking sheet. Use a drinking straw, press a hole at the top of each cookie
5. Bake for 15 minutes. Transfer to a wire rack and let cool completely
6. Separate different colors of M&M’S® Brand MINIS Chocolate Candies, and set aside
7. Spread vanilla frosting on top of each cookie. Arrange a solid color of M&M’S® Brand MINIS Chocolate Candies on top of each cookie

8. Let the cookies dry for 30 minutes. Run licorice laces through each hole, connecting the cookies into one continuous strand

Tip for a quicker and lighter version: Tint frosting to match the M&M’S® Brand MINIS Chocolate Candies. Frost the cookies and then decorate with color coordinated M&M’S® Brand MINIS Chocolate Candies.

Cristina Ferrare Bakes Cookies - Home & Family

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