Red, White and Blue Cookies
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Red, White and Blue Cookies are made with a buttery sugar cookie dough, swirled and dipped in festive sprinkles. These bakery-style cookies are jumbo sized, extra soft, chewy and perfect for any kind of Fourth of July celebration!
PIN these Patriotic Cookies to try later!
Red, White and Blue Cookies
Red, White and Blue Cookies are so fun and easy to make for the 4th of July! Made with a sugar cookie base and topped with festive red, white and blue sprinkles. These drop style sugar cookies are jumbo sized, super soft, chewy and taste like a good old sugar cookies without the hassle of cutting or rolling any dough.
Made in less than 30 minutes and you can add your favorite flavors, mix-ins and make them all year long by switching up the sprinkles. We use a simple sugar cookie dough and make these extra large to resemble a decadent bakery cookie.
Other easy cookie recipes to make for the 4th of July are these Red, White and Blue Cake Mix Cookies, Sugar Cookie Truffles and 4th of July Cookie Bars.
Why You’ll Love This Recipe
key ingredients
- All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Baking powder and baking soda: Used as a leavening agent.
- Butter: I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
- Sugar: We use both granulated white sugar and brown sugar to add the perfect amount of sweetness.
- Eggs: You’ll need two large eggs at room temperature.
- Vanilla extract: Enhances and adds a warm flavor.
- Sprinkles: I love using patriotic sprinkles to make these festive for the 4th of July. Use your favorite kind and as as much as you want. Switch the colors for different holidays and celebrations.
how to make Red, White and Blue Cookies
Whisk dry ingredients: Preheat oven to 350 degrees F and line cookie sheets with parchment paper. In a medium bowl, combine flour, baking powder, and baking soda together. Whisk and set aside.
Cream butter and sugars: In a large bowl with an electric mixer or stand mixer, cream together the butter until smooth. Add the sugars and mix until light and fluffy. Be sure to scrape down the sides of the bowl with a rubber spatula.
Add remaining wet ingredients: Add in eggs one a time, then vanilla extract. Continue to beat until combined.
Add the flour mixture to the wet mixture: Mix again until dough has formed. Be sure not to over-mix.
Scoop cookie dough: Using a regular ice cream scoop or 4 tablespoons of dough, dip the top of each cookie dough ball in sprinkles.
Bake cookies and enjoy: Place cookie dough balls at least 2 inches apart on prepared baking sheet. Bake for 11-12 minutes or until the edges are a light golden brown. Let cool for a few minutes before transferring to a cooling rack. Enjoy!
sugar cookie bars
Make these into cookie bars instead of cookies by lining a 13×9 inch baking dish with parchment paper. Once cookie dough comes together, transfer batter to baking dish press into an even layer. Sprinkle top with sprinkles and bake for 23-25 minutes.
tips & variations
- Crunchy texture: Add a handful of your favorite chopped nuts to the batter or topping.
- 4th of July M&M Cookie Bars: Add a handful of red, white and blue M&M candies on top instead of the sprinkles.
- Add chocolate: Add regular or white chocolate chips to make these extra sweet.
- Make for any occasion: Swap the 4th of July themed sprinkles for rainbow sprinkles for birthdays, red and green sprinkles for Christmas, pastel sprinkles for Easter, or whatever kind of sprinkles you want.
- Make these into ice cream sandwiches: Add a scoop of vanilla ice cream to the center of one cookie and press another cookie on top.
- Room temperature ingredients: It’s important that your eggs and butter are at room temperature. They incorporate with the other ingredients so much better then when they are cold. This will also help your cookies stay tender and soft.
- Sprinkle alternative: Roll the cookie dough balls into sparkling red, white and blue sugar crystals instead. You could also top the cookies with your favorite cream cheese or buttercream frosting before adding the sprinkles for a sweeter cookie.
leftovers & storage
Store leftover cookies in an airtight container on the counter of a cool area for up to 1 week.
Freezing Cookie Dough: To freeze unbaked dough, wrap dough ball in plastic wrap and then place the large ball of dough in a freezer bag. Or you can place the dough in an airtight container to freeze. Thaw completely before scooping into cookie dough balls.
To Freeze Cookie Dough Balls: Freeze cookie dough balls by placing the balls of dough on a cookie sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large ziplock bag or airtight freezer-safe container and store in the freezer for up to 6 months.
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Red, White and Blue Cookies
Ingredients
- 1 cup salted butter softened at room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 whole large eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup 4th of July sprinkles
Instructions
- Preheat oven to 350 degrees F and line cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and baking soda together. Set aside.
- In a large bowl with an electric mixer or stand mixer, cream together the butter until smooth. Add the sugars and mix until light and fluffy. Be sure to scrape down the sides of the bowl with a rubber spatula.
- Add in eggs one a time, then vanilla extract. Continue to beat until combined.
- Add the flour mixture to the wet mixture and mix again until dough has formed. Be sure not to over-mix.
- Using a regular ice cream scoop or 1/4 cup of dough, dip the top of the cookie dough balls in sprinkles.
- Place cookie dough balls at least 2 inches apart. Bake for 11-12 minutes or until the edges are a light golden brown. Let cool for a few minutes before transferring to a cooling rack. Enjoy!
