Patriotic 4th of July Cookies
Get ready to celebrate Independence Day with a festive treat that’s as delicious as it is patriotic! These 4th of July Cookies, dubbed Patriotic Star Chews, feature chewy royal blue sugar cookies dipped in a tangy sour cream icing and topped with vibrant red sprinkles. Perfect for your July 4th barbecue or family gathering, this recipe brings the red, white, and blue theme to life with a fun, homemade twist. So, let’s dive into how to make these crowd-pleasing cookies!
Why You’ll Love These 4th of July Cookies
- Festive Colors: The white icing, red sprinkles, and royal blue cookie brings a bold patriotic vibe to your holiday table.
- Flavor Profile: Tangy sour cream icing adds a delicious contrast to the sweet cookie base.
- Stress-Free: Additionally, you can bake and freeze the cookies ahead of time. Then, apply the icing and sprinkles on Independence Day for a hassle-free treat!
Baking Tips for Success
- Recognizing Doneness: The cookies are baked when the edges show a very faint light brown coloring, while the centers remain soft. Therefore, check at 10 minutes—don’t overbake for that perfect chewy texture!
- Organic/Natural Blue Coloring Options: Swap royal blue gel food coloring for natural alternatives like spirulina powder (start with 1 tsp for a subtle blue-green) or butterfly pea flower powder (use 1/4 tsp to start) for a completely natural twist. Adjust to your desired shade.
Frequently Asked Questions (FAQs)
- Can I make these cookies gluten-free? Yes! Use a 1:1 gluten-free baking flour blend. Add an extra tablespoon of milk if the dough feels dry.
- How far ahead can I prepare them? Bake the cookies up to 2 days ahead or freeze unbaked dough balls for up to 3 months. Thaw and bake when ready!
- What if my icing is too thick? No problem! Add ¼ tsp of milk at a time, stirring well, until it’s smooth and dippable. If it gets too thin, chill for 10 minutes to firm up.
How to Store Your 4th of July Cookies
- Room Temperature: Store in an airtight container for up to 3 days. Use parchment paper between layers to prevent icing from sticking. Keep in a cool, dry place away from sunlight to maintain chewiness and firm icing.
- Refrigerator: Refrigerate in an airtight container for up to 1 week. The cold keeps the sour cream icing set—let them sit at room temperature for 15-20 minutes before eating to restore that soft bite.
- Freezer: Freeze for up to 3 months. First, freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container with parchment between layers. Thaw at room temperature for about 1 hour. Note that icing may soften slightly after thawing, but flavor stays delicious.
- Icing Tip: Avoid humid spots for freshly iced cookies, as the icing can get sticky. For best results, bake and cool cookies ahead, then ice them the day of serving.
Seasonal Variations
Love this recipe? Try seasonal spins!
- Memorial Day: Use a lighter blue shade in the cookie dough.
- Christmas: Add green coloring to the sour cream icing and top with white sprinkles
- Valentine’s Day: Use pink food coloring and top with pink Valentine’s Day sprinkles
- St Patrick’s Day: Make the dough with green food coloring, and sprinkle sour cream icing with rainbow nonpareils.
This base dough is so adaptable-let your holiday spirit guide you as you celebrate the holidays with these cookies throughout the year.
Final Thoughts
Have you tried baking 4th of July Cookies before? Share your secrets or photos in the comments. I can’t wait to see your creations! Happy baking and Happy 4th of July!
Chewy 4th of July Cookies
Print Recipe
Servings: 16 cookies
EQUIPMENT (affiliate links)
- stand mixer with paddle attachment (optional)
- kitchen scale for best accuracy
Ingredients
Cookie Dough:
- 2 ¾ cups unbleached all-purpose flour, spooned and leveled 345g
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup salted butter, softened to room temperature 170g
- 1 cup granulated sugar 200g
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- ½ tsp almond extract, optional
- 2 tbsp milk, at room temperature 30g
- ¼ tsp royal blue gel food coloring, adjust for shade
Icing & Decoration
- 3 tbsp sour cream 45g
- 1 cup powdered sugar, sifted 120g
- ½ tsp vanilla extract
- ⅛ tsp salt
- Red sprinkles
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl with a hand mixer or stand mixer fitted with a paddle attachment, beat butter and sugar on high speed until smooth and creamy, about 2 minutes. Add egg, vanilla extract, almond extract (if using), and blue gel food coloring, beating on high until combined. Scrape down sides as needed.
- Combine Wet & Dry: On low speed, add half the dry ingredients, then milk, followed by remaining dry ingredients. Mix just until combined.
- Chill Dough: Cover and chill dough in the fridge for at least 1 hour.
- Preheat & Prep: Once the dough is chilled, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone liners.
- Scoop: Using a 3 tbsp cookie scoop, scoop 16 dough balls, flattening each slightly, and place them 2 inches apart on the sheets.
- Bake: Bake for 10-12 minutes until edges show a very faint light brown coloring (centers should be soft). Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Cool: Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Icing: In a medium bowl, whisk sour cream, powdered sugar, vanilla extract, and salt until smooth and thick. If too thick, add ¼ tsp milk at a time, stirring well, until dippable. If too thin, add 1 tsp powdered sugar at a time until it thickens, or chill for 10 minutes to firm up.
- Glaze & Decorate: Once cookies are fully cooled, dip half of each into the icing, letting excess drip off. Sprinkle with red sprinkles immediately and let icing set at room temperature for 30 minutes.
- Store: Keep in an airtight container at room temperature for up to 3 days with parchment between layers, refrigerate for up to 1 week (let sit 15-20 minutes at room temp before eating), or freeze for up to 3 months.
Notes
- Coloring: Use ¼ tsp royal blue gel food coloring, adjusting for vibrancy—gel works best.
- Natural Dyes: For organic options, try 1 tsp spirulina powder or ¼ tsp butterfly pea flower powder for natural blue. Adjust for your preferred shade.
- Cookie Size: Yield may vary; adjust scoop size if needed.
- Icing Tip: Avoid humid spots for freshly iced cookies, as the icing can get sticky. For best results, ice the day of serving.
As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Thank you for your support!
This recipe was a knock out of the cookie park! So chewy, not too sweet, but sweet enough.
I love that the beautiful color comes from something natural Spiralina powder. 🙂 I would eat these every day! I will definitely bring them to gatherings.