4th Of July Cookies

These festive 4th of July cookies are decorated in red, white, and blue for the perfect patriotic treat. Fun to bake, easy to decorate, and delicious to share at barbecues, picnics, or while watching fireworks!

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Course: Dessert

Cuisine: American

Keyword: 4th of july, cookies

Total Time: 1

Servings: cookies

Calories: 145kcal

Equipment

1 tablespoon
3 disposable piping bags with a number 2 tip
Mixing Bowls
3 squeeze bottles
1 Large Star cookie cutter
1 Mini Star cookie cutter
1 cling wrap
1 cutting board
1 Rolling Pin
1 Parchment Paper
1 Cookie sheet
1 metal spatula

Ingredients

Cookie Ingredients:

3 C flour
1 tsp baking soda
½ tsp salt
1 C unsalted butter soft
1 C granulated sugar
1 eggs
1 tsp vanilla
1 bag tropical Jolly Ranchers separate the white (Pineapple) ones to use in the cookies
Patriotic star sprinkles

Icing Ingredients:

Get Recipe Ingredients

Instructions

Cookie Directions:

Cream the soft butter with the sugar until the mixture is smooth and not grainy to the touch, in a mixing bowl.
Add eggs and continue to mix.
Add the vanilla and continue mixing.
Sift the flour, baking soda, and salt together.
Add the dry mixture to the wet mixture.
Continue mixing until all ingredients are thoroughly blended.
Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
Preheat oven to 325 degrees.
Pull the cookie dough out of the refrigerator and let it sit out to soften.
Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into the batter (if needed).
Roll the dough out on a cutting board and, using a cookie cutter, begin to shape your cookies.
Line the cookie sheet with parchment paper.
Take out the smaller star and cut out the center.
Using a metal spatula, move the cut cookies to the parchment-lined cookie sheet.
Place the cookies on the baking sheet and bake at 325 degrees for 6 minutes.
While the cookies are baking, unwrap the candies from the wrappers and set them aside.
When the timer goes off, pull the cookies out and place 1 candy in the open circle of the cookie.
Place back into the oven for another 3-4 minutes, or until you see the candy melted (wont take longer then 4 minutes)
Let the cookies cool on the cookie sheet for 30 minutes before removing them.

Icing Directions:

Combine all the ingredients in a stand mixer bowl.
If the icing looks a little soupy, add in 1/2 cup of powdered sugar.
Mix on medium speed until stiff peaks form, about 5 minutes.
Split the icing into two bowls.
Add a few drops of Super Red food dye to 1 bowl. If you don't like the shade of the color, add 1-2 more drops.
Add a few drops of blue into the second bowl.
Leave the third bowl white.
Scoop some of the icing into the 3 piping bags.
Using the remaining icing in the bowls, add 2 TBSP water into the bowls to thin out the icing.
Pour the thinned icing into the squeeze bottles.

Decorating directions

Take your cooled stained glass cookies and set them onto the cookie sheet.
Add a few sprinkles into the "glass" part of the bottom cookie.
Take one of your piping bags and pipe on a line around the cookie part of the bottom cookie.
Place another cookie on top of the bottom cookie so that the icing becomes a "glue".
Let the cookie sit for 30 minutes before decorating the top.
Take the red piping bag and pipe a line on 1/3 of the top of the star.
Using the White icing, pipe the middle 1/3 of the cookie.
Using the blue icing pipe a line around the bottom of the cookie.
Fill in the colors with the matching thinned icing colors.
Let cookies dry for 2 hours before enjoying!

Nutrition