Chewy 4th of July Cookies
Equipment
- 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.
Nutrition
Serving: 1cookie
Servings: 16 cookies
