4th of July Sugar Cookies
These 4th of July Sugar Cookies are the perfect festive dessert to add to your holiday celebrations! They are the ultimate soft, frosted sugar cookies, complete with patriotic red, white, and blue sprinkles.
Servings: 12
Calories: 584kcal
Ingredients
Cookie Ingredients
- 2 cups cake flour
- ½ cup all-purpose flour
- 1 cup sugar
- ½ cup salted butter softened
- 1 whole egg
- 1 egg white
- ¼ cup butter flavored shortening softened
- 1½ tsp baking powder
- ¼ tsp cream of tartar
- 3 tsp vanilla extract
Frosting Ingredients
- 1 cup salted butter softened
- 4 cups powdered sugar
- 1 tsp clear imitation vanilla (or vanilla extract)
- 4-5 tbsp heavy cream
- red, white and blue sprinkles (I used blue nonpareils, red sanding sugar, and a red/white/blue/star sprinkle mix)
Instructions
- In a large mixing bowl add the cake flour, all-purpose flour, baking powder, and cream of tartar. Whisk together then set aside.
- In a large mixing bowl add the sugar, butter, and shortening. Use a hand mixer to beat together until light and fluffy. Add vanilla extract and the whole egg. Beat together until combined. Add egg white and continue beating until well combined. Turn off the mixer and use a rubber spatula to scrape the sides of the mixing bowl.
- Turn the hand mixer on low and and gradually add dry ingredients to wet ingredients. Mix until no flour pockets remain. Cover the mixing bowl with saran wrap and place in the refrigerator overnight.
- Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper. Set aside.
- Remove cookie dough from the refrigerator and roll the dough out on a flat surface to about ½ inch thick. Cut out desired shapes with floured cookie cutters. Place 6 cookies on one baking sheet, and 6 on another.
- Place one cookie sheet in the oven at a time and cook for 10-12 minutes. You want the edges to be firm without turning brown. Let the cookies cool 2-3 minutes on the baking sheet. Place the other baking sheet in the oven and cook.
- In a medium mixing bowl, beat together 1 cup butter and 4 cups powdered sugar. With the beater turned on, drizzle heavy cream into butter/sugar mixture and beat until fluffy. Add more cream to thin out frosting to desired spreadable consistency. Spread frosting onto cooled cookies and decorate with sprinkles.
Notes
TIPS:
- The baking instructions are dependent upon how thick your cookies are! I recommend rolling them to about a ½ inch thickness for the perfect bake! But if you like them a bit fluffier, you could go for a bit thicker.
- Add sprinkles right away as the frosting dries a bit on the surface after a few minutes and they won’t stick as well.
Nutrition
Calories: 584kcal | Carbohydrates: 76g | Protein: 4g | Fat: 30g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 216mg | Potassium: 110mg | Fiber: 1g | Sugar: 56g | Vitamin A: 803IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg