4th of July Cookies

Sugar cookies with sprinkles for the 4th of July.

Let the fireworks begin with these colorful red, white, and blue cookies perfect for a celebration. These are sweet little sugar cookies rolled in colored nonpareils that have a fun red almond-flavored filling.

Course Cookies

Cuisine American

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 179kcal

Author Jere' Cassidy

Equipment

Ingredients

¾ cup unsalted butter room temperature
1 cup granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
1 egg
2 egg yolks
2 teaspoon vanilla
2 ½ cups AP flour
½ teaspoon almond extract
red food color start with one drop
4 ounces red, white and blue sprinkles

Instructions

Preheat the oven to 375° F. and prepare cookie sheets with parchment paper or a silicone liner
Add the softened butter to a large bowl mix on medium speed until the butter is light and fluffy.
Add the sugar, baking powder and salt to the bowl and mix on medium speed until combined.
Mix in the vanilla and add the eggs and egg yolk one at a time until combined, scraping sides of the bowl.
Add the flour and mix at low speed until the flour is combined and it forms a soft dough.
Remove ¾ cup of the dough to a small bowl and add the red food coloring and the almond flavoring. Mix well to incorporate
If the dough is soft and you can't make the dough balls, you can refrigerate the dough for 15 minutes.
Measure out 1 tablespoon of the butter dough and make 25 balls with the dough
Using a teaspoon measure out 25 balls of the red almond-flavored dough into 25 1" balls.
Flatten the butter-flavored dough ball with your fingers and place a red dough ball in the center and mold the dough around it to make a round ball.
Immediately roll the ball in the nonpareil sprinkles and place on a parchment-lined baking sheet.
Bake for 10-12 minutes at 375 degrees. When done place the cookies on a cooling rack. Store the cookies in an airtight container for several days.

Notes

For the food coloring, start by adding a drop, then add more as needed.

Measure out all the dough balls to make sure you have 25 of each. If you have too many, or not enough of one, just pinch some dough off another dough ball to make 25 of each.

After you roll the two dough balls together into the large cookie dough roll, roll the ball in your hands several times to warm up the dough to get a bit sticky and immediately roll in the nonpareils.

If you let the dough balls sit too long and then roll in the nonpareils the dough won't be sticky enough.

The baked cookies can be frozen for several months. Just place the cooled cookies in a freezer container and freeze. Remove from the freezer and thaw before eating.

Nutrition