
Celebrate Independence Day with a sweet and snappy cookie, sporting patriotic colors and all the star-spangled toppings. Whether you're using sprinkles, candy, fruit, or frosting, these 4th of July cookies will bring freedom and flavor to your Independence Day gathering.
Ingredients
- 1½ sticks unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups all purpose flour
- 1½ cups of red, white, and blue sprinkles
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Beat butter and sugar together until creamed.
- Add the egg and vanilla extract until combined.
- In a separate bowl, whisk together the dry ingredients.
- Add the dry ingredients to your creamed mixture in two batches, mixing well in between.
- Fold in the sprinkles with a spatula.
- Use a cookie scoop or two spoons to scoop out 1½ inch balls of dough onto your lined baking sheet. Place cookies at least two inches apart. Use the palm of your hand to gently press down on the dough for a chewy cookie. You may need to bake the cookies in batches or use two pans.
- Bake for 10 minutes or until the tops of the cookies no longer look wet.
Ingredients
- 1 package of red velvet Oreo cookies
- 8 ounces of cream cheese, softened
- Red, white, and blue candy or chocolate melts
- Patriotic sprinkles
Directions
- Use a food processor to crush your Oreos and set them aside. If you don't have a food processor, use a soup can or rolling pin to crush the cookies inside a plastic zipper bag.
- In a large bowl, beat the cream cheese until it's smooth and fluffy.
- Add in the crushed Oreos and mix until combined.
- Use a cookie scoop or a tablespoon to shape the truffles and place them on a baking sheet or plate lined with parchment paper.
- Freeze for one hour.
- Melt your candy or chocolate melts.
- Remove the truffles from the freezer and use a fork to coat them in the chocolate and place them back on the parchment paper.
- Add sprinkles while the chocolate is still wet to make sure they stick.
You can choose any flavor Oreo you like, but the red velvet Oreos add an extra layer of patriotic detail to this recipe. You can also skip the candy coating step here and roll your truffles in sprinkles before you freeze them for an easy decorating process.
Ingredients
- 1 stick salted butter, softened
- 1 cup packed brown sugar
- 2 egg whites
- 1 teaspoon vanilla
- 2 cups quick cook oats
- ⅓ cup blueberries, halved
- ⅓ cup raspberries
- ⅓ cup strawberries, chopped
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Beat the butter and sugar until fluffy.
- Add the eggs and vanilla, mixing well between each egg.
- Fold in the oats until combined.
- Add your berries and gently mix them in.
- Scoop cookies onto your baking sheet. These won't be perfectly round and that's okay - you're going for a bit of a rustic look here. Feel free to add extra berries to the top at this stage.
- Bake for 8-10 minutes. Check at 8 minutes for browned edges and only bake for one additional minute at a time.
For the Cookies
Ingedients
- 2 sticks unsalted butter, softened
- 1 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F.
- Cream butter and sugar until smooth.
- Add egg and extracts, beating until combined.
- Mix dry ingredients in a separate bowl, then add to the wet ingredients slowly.
- Refrigerate for at least 30 minutes before rolling out the dough and cutting with a medium star cookie cutter.
- Bake cut-out cookies on a nonstick baking sheet for 6-8 minutes.
For the Patriotic Royal Icing
Ingredients
- ¼ cup meringue powder
- ⅓ cup water
- 1 teaspoon vanilla extract
- 4 cups powdered sugar.
- Red and blue food dye
Instructions
- In a stand mixer or using an electric mixer, mix meringue powder and water on low for 2-3 minutes.
- Add the vanilla and mix until combined.
- Add sugar and mix on medium speed for 4-7 minutes or until doubled in size, bright white in color, and soft peaks form on the beater.
- Divide the icing in half. Leave one half white and divide the other half in half again to make deep blue and bright red royal icing.
- When your cookies are fully cooled, prepare a bowl of the white icing. Add in swirls of red and blue and dip your cookie face-first into the mixture. Use a toothpick to work out air bubbles and a spatula to flatten any peaks. You should be left with a red, white, and blue tie-dye look on top of your cookies.
- Allow cookies to fully set until the royal icing hardens.
- Make star-spangled cookie sandwiches with chocolate chip cookies and red, white, and blue frosting. You could also roll the edges of your frosting in sprinkles for easy patriotic flair.
- Use blue and red sanding sugar on refrigerated dough to give it a colorful look when it comes out of the oven.
- Use blueberries and raspberries in place of chocolate chips to make a quick red, white, and blue cookie.
- Store-bought sugar cookies topped with white frosting, Twizzlers, and blue nonpareils make quick American flag cookies.
- Chocolate chip or peanut butter cookies from the store effortlessly turn into patriotic snacks when you dip once side in white chocolate and top with red and blue sprinkles.
- Use red and blue food dye to paint American flags onto refrigerated sugar cookie dough before it goes in to oven.
- Top any cookie with a swirl of whipped cream, a strawberry, and a couple of blueberries for an instantly elegant treat.



























