4th of July Cookies
These 4th of July cookies are such an easy and festive treat! They bake up with soft centers and crisp, buttery edges, and of course studded with red, white, and blue sprinkles.
Ingredients
- 280 g (2 ⅓ cups) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 170 g (¾ cup) unsalted butter, room temp
- 150 g (¾ cup) granulated sugar
- 106 g (½ cup) light brown sugar
- 1 egg, room temp
- 2 teaspoon vanilla extract
- 48 g (¼ cup) red, white, and blue sprinkles
Instructions
- In a medium size bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- 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.
- Add the egg and vanilla and beat until fully incorporated.
- 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.
- 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.
- Meanwhile, preheat the oven to 350 degrees F, and line two large baking sheets with parchment paper.
- Place the frozen cookie dough on one prepared baking sheet placed about two inches apart. Top each with more sprinkles, if desired.
- Bake the cookies for about 10 minutes. Allow cookies to cool completely on the baking sheet, and enjoy!
Notes
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- Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
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- Freeze the portioned cookie dough. To ensure the cookies bake up to the right thickness, don't skip the freeze time!
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- 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.
Nutrition Facts
Serving: 1cookie | Calories: 135kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 123mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 173IU | Calcium: 12mg | Iron: 1mg
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