Description
These 4th of July cookies are the perfect patriotic treat – sweet, festive, and guaranteed to disappear faster than fireworks light up the night sky!
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups (240g) powdered sugar
- 3–4 tablespoons milk
- ½ teaspoon clear vanilla extract
- Red and blue food coloring (gel colors work best)
- Patriotic sprinkles, red and blue sanding sugar
- White chocolate chips (optional)
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the chilled dough on a lightly floured surface to ¼-inch thickness and cut with star-shaped or round cookie cutters.
- Transfer shapes to prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until edges just begin to turn golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the icing, combine powdered sugar, 3 tablespoons milk, and clear vanilla extract in a bowl.
- Divide icing into three portions. Leave one white, color one red, and one blue using gel food coloring.
- Transfer each icing color to piping bags or squeeze bottles and decorate the cooled cookies.
- Add sprinkles or other decorations while the icing is still wet.
- Allow decorated cookies to set completely for 2-4 hours before serving or storing.