4th of July Cookies

Why you'll love these 4th of July cookies

• Soft Centers & Crisp Edges: Similar to these popular birthday cake sugar cookies, these Fourth of July cookies bake up with irresistibly soft centers and crisp, buttery edges.
• Quick Chill Time: These cookies require just a quick 30 minute freeze time!
• Simple, Yet Festive: Summer holidays are all about easy celebratory desserts, and these red, white, and blue sprinkle cookies are so simple, yet festive enough for Independence Day!

Ingredient Notes

• All-Purpose Flour: You'll need about two cups of flour for this recipe.
• Salt: A must in all sweet recipes, so do not skip over it!
• Unsalted Butter: Use a high quality European-style butter for best flavor!
• Sugars: You'll need both granulated and brown sugar. 
• Egg: You'll only need one egg for this recipe. Make sure it's room temperature so it will incorporate in the mixture properly!
• Sprinkles: To give these cookies a patriotic look, add these red white and blue sprinkles to the cookie dough. You could also add white chocolate chips and red, white, and blue m&m candies!

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this 4th of July cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Combine the dry ingredients. In a medium size bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

STEP 2: Cream the butter & sugars. In a large bowl, add the butter and sugars. Use an electric hand mixer to cream them together until light & fluffy, about 2-3 minutes.

STEP 3: Mix in the egg & vanilla. Add the egg and vanilla and beat until fully incorporated.

STEP 4: Mix in the dry ingredients, then the sprinkles. Scrape down the bowl, then add the dry ingredients and mix until just combined. Do not over-mix! Use a rubber spatula to gently fold in the sprinkles.

STEP 5: Portion the cookie dough, then freeze. Using a 2 tablespoon cookie scoop, portion the cookie dough and place on one baking sheet lined with parchment paper. Freeze the cookie dough for 30 minutes. Place the frozen cookie dough on one prepared baking sheet placed about two inches apart. Top each with more sprinkles, if desired. 

STEP 6: Bake. Bake the cookies for about 10 minutes. Allow cookies to cool completely on the baking sheet, and enjoy!

Expert Baking Tips

• Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
• Freeze the portioned cookie dough. To ensure the cookies bake up to the right thickness, don't skip the freeze time!
• Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
• Make ice cream sandwiches! These cookies are perfect for ice cream sandwiches! Simply spread your favorite vanilla ice cream into a small baking sheet and freeze for at least two hours. Use a round cookie cutter similar in size to the cookies to cut out the ice cream and sandwich between the cookies.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x