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4th of July Sugar Cookies

These soft 4th of July sugar cookies are topped with a classic creamy white icing and are perfect for a birthday celebration for America with lots of red, white and blue.
Prep Time 55 mins
Cook Time 20 mins
Chill Time 1 d
Total Time 1 d 1 hr 15 mins
Course Dessert
Cuisine American
Servings 12 cookies
Calories 582 kcal

Ingredients
  

For the sugar cookies

  • 2 cups cake flour
  • ½ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon cream of tartar
  • 1 cup sugar
  • ½ cup salted butter softened
  • ¼ cup butter flavored shortening softened
  • 3 teaspoon vanilla extract
  • 1 whole egg plus 1 egg white

For the frosting

  • 1 cup salted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon clear imitation vanilla or vanilla extract
  • 4 to 5 tablespoons heavy cream
  • red white and blue sprinkles we 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 the 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 gradually add dry ingredients to wet ingredients. Mix until no flour pockets remain. Cover the mixing bowl with saran wrap and place it in the refrigerator overnight.
  • Preheat the oven to 375°F 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 to 12 minutes. You want the edges to be firm without turning brown. Let the cookies cool for 2 to 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 a desired spreadable consistency. Spread frosting onto cooled cookies and decorate with sprinkles.

Nutrition

Sodium: 212mgCalcium: 38mgVitamin C: 1mgVitamin A: 803IUSugar: 56gFiber: 1gPotassium: 106mgCholesterol: 81mgCalories: 582kcalTrans Fat: 1gMonounsaturated Fat: 8gPolyunsaturated Fat: 2gSaturated Fat: 17gFat: 30gProtein: 4gCarbohydrates: 76gIron: 1mg