These Patriotic Sugar Cookies are the prefect treat for both kids and adults. They’re soft and chewy and rolled in sugar.
- 1 cup (226g) unsalted butter, softened
- 2 cups (380g) granulated sugar
- 2 large eggs
- 1 teaspoon (5ml) pure vanilla extract
- 3 cups (420g) all-purpose flour
- ½ teaspoon (2g) baking soda
- ½ teaspoon (2g) cream of tartar
- ¼ teaspoon (1.2g) salt
- Red gel color
- Blue gel color
- Additional 1/2 cup granulated sugar for finishing
- Soften the butter in the microwave for 10-12 seconds. Combine the butter with the sugar and beat on medium speed until well creamed together. Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
- In a separate bowl, combine the remaining dry ingredients. Slowly add into batter and beat on medium low speed until well combined and dough forms.
- Divide the dough into 3 equal size balls. Dye one of them red and one of them blue, leaving the third one undyed. Flatten the ball of dough and place a couple drops of gel color in the middle. Work the dough in your hands until the gel is incorporated.
- With one color at a time, use a small cookie scoop to spoon balls of dough onto parchment paper. Combine one scoop of red, white and blue. Tear and press the dough back together to create a tye dye effect. Roll the dough into a smooth ball and then roll it in granulated sugar.
- Place the dough on a cookie sheet lined with parchment paper and refrigerate the dough for a minimum of 1 hour.
- Preheat the oven to 350° F. Place the dough about 2 inches apart, and let sit at room temperature for 10 minutes prior to baking. Bake at 350° F 12-15 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely
- Highly recommend using food-safe gloves when working with gel colors and parchment paper to protect surfaces.
- Decorate these cookies: Rolled in granulated sugar, sanding sugar or sprinkles. Or top these with Perfect Vanilla Frosting
- Make ahead and storage options: Prepare the dough ahead of time, rolling into balls and leave it in the refrigerator or freezer. If it’s more than 48 hours, I recommend freezing the dough in an airtight container. Thaw to room temperature and roll in sugar prior to baking. Finished cookies can be frozen and stored in an airtight container at room temperature.
- Category: Cookies
- Method: Oven
- Cuisine: American
Keywords: july 4th cookies, 4th of july desserts, easy sugar cookies