Looking for the cutest way to add a festive touch to your patriotic dessert display? These bomb pop 4th of July cookies are so much fun!
Looking for the cutest way to add a festive touch to your patriotic dessert display? These bomb pop 4th of July cookies are so much fun!
With vivid bold colors and the simplest frosting technique, these are sure to be the hit of your Fourth of July parties this year.
Let’s take the iconic bomb pops to a whole new level and turn them into a cookie that no one can resist!
These 4th of July sugar cookies are such a fun way to add to your summer holiday celebrations! They are perfect for kids and adults alike – who can resist the joy of a sweet, bright and festive frosted sugar cookie?
If you love sugar cookies but don’t have time to do a rolled, cutout format like these, try this incredible sugar cookies. They are soft and chewy drop sugar cookies you’re going to love!
4th of July cookies like these can work for Memorial Day, Labor Day weekend, or any summertime celebration. The easy frosting technique that we used will make anyone look like a pro cookie decorator.
Table of Contents
4th of July Cookies
This dough comes together quickly and easily, but it needs to chill for an hour prior to rolling. This sugar cookie is crisp, but soft in the middle, and perfectly holds the icing.
In fact, this recipe doesn’t call for any baking powder or soda, which can cause sugar cookies to puff up and lose their shape. While they’d still taste delicious, that can make them more difficult to frost.
A flat sugar cookie ensures a perfect surface to frost or ice them. I know you’re going to love this recipe, so let’s get started!
Why You’ll Love these 4th of July Sugar Cookies
- Soft with Crispy Edges
- Basic Cookie Ingredients + Food Coloring
- Easy to Customize
- They Don’t Spread as they Bake
Tools You Need
- Mixer – Stand or Hand Held
- Large Mixing Bowl – for the dough
- Medium Mixing Bowl – for the icing
- Measuring Cups and Spoons
- Rubber Spatula
- Rolling Pin
- Baking Sheets
- Parchment Paper or Silpat – optional, but makes baking so much easier
- Cookie Cutters – I like this bomb pop cutter in the standard size.
Bomb Pop 4th of July Cookie Ingredients
- Butter – Softened, unsalted butter is preferred. If you are using salted butter, omit ¼ teaspoon salt.
- Granulated Sugar – White granulated sugar keeps them light and mild in flavor.
- Eggs – Room temperature incorporates better.
- Vanilla – Use pure vanilla for the best flavor. You can substitute almond extract if you prefer.
- Flour – For both the dough and extra for rolling the dough, preventing it from sticking to your rolling pin and surface.
- Salt – Even sweet things need a bit of salt to bring out all the other flavors.
Icing Ingredients
- Powdered sugar – Powdered sugar is also called confectioner’s sugar.
- Cream – Heavy whipping cream is required for the best consistency.
- Vanilla – Vanilla extract gives this icing depth.
- Light corn syrup – For the perfect consistency for decorating your sugar cookies.
- Red food coloring gel
- Blue food coloring gel
Variations
- Flavor – Add a couple drops of vanilla, almond, maple, coconut, or lemon extract to the icing for a subtle flavor.
- Glitter – Sprinkle an edible glitter on top of the icing before it sets up to make the cookies sparkle.
- Frost – If icing isn’t your favorite, top with a thick layer of this delicious sugar cookie buttercream frosting instead.
Overview | How to Make these 4th of July Cookies
The full printable recipe is below
- Cream Butter and Sugar – Cream the butter and sugar in large mixing bowl until light and fluffy. This incorporates air into the mixture which helps the texture.
- Add Egg – The binding agent. Mix until combined.
- Add Flour and Salt – Add the flour a little at a time (reserve 3 tablespoons for rolling).
- Chill Dough – Cover dough and chill in refrigerator for an hour.
- Roll and Cut – Sprinkle reserved flour on counter and roll dough to ¼” thickness. Cut into shapes with cookie cutters. Put cut shapes on baking sheet (with parchment, if using). Gather remaining dough into a ball, roll again, and cut more shapes. Repeat until all the dough is used.
- Bake and Cool – Bake at 350 degrees F for 10 minutes. Let cool for 1 minute before placing on a cooling rack. Let cool completely before icing.
Overview | Icing Steps
- While the cookies are cooling, make the icing.
- In the mixing bowl of a stand mixer, blend the cream, vanilla and corn syrup. Add the powdered sugar a little at a time until it’s all been added, and blended.
- If the icing is too thin, add a little more powdered sugar, if it’s too thick, add a few more drops of cream, starting with two or three drops.
- When you have the desired consistency, divide the icing into one larger bowl, and two slightly smaller bowls. Use the larger bowl for the White icing, (No Food Coloring required for the White Icing), and the small bowls for the Red and Blue icing.
- To color the icing, start with a few drops of the gel food coloring, and mix well. If the color is too light, add a little more and stir well until you get the color desired. No food coloring is added to the white icing.
- Place the Icing in plastic Pastry bags, and snip off a small amount of the pointed edge, to decorate.
- When the cookies have completely cooled, decorate with icing. Allow icing to dry, or set. Serve, and Enjoy!
Tips
- Parchment paper is so helpful with this sticky dough – it won’t stick to the parchment the way it does to metal pans!
- Make sure the dough is a consistent ¼” when it is rolled out. Thinner or thicker parts will not bake evenly.
- Roll the dough on a pan or mat before you chill it. That way you don’t have to roll already chilled dough. It is ready to cut into shapes as soon as it comes out of the refrigerator.
- Double or triple the recipe using the 1x2x3x tab in the printable recipe card.
How to Store
- Store iced cookies at room temperature in an airtight container for 2 days. This icing contains milk, so cookies should be moved to the refrigerator or freezer after 2 days.
- Freeze baked sugar cookies before you put icing on them. Store in an airtight container with wax paper between the layers for 2-3 months. Thaw when ready to add icing.
- Freeze unbaked cookie dough by placing cutout cookies in a single layer on pan in freezer until firm. Then store in an airtight container with wax paper between layers for up to 2 months. Let thaw and bake as directed, or bake from frozen state and add a minute to the baking time.
More Fun Cookie Recipes
Andes Mint Cookies
Reese’s Pieces Cookies
Peanut Butter Cup Cookies
Disappearing Marshmallow Cookies
Bomb Pop 4th of July Cookies
Looking for the cutest way to add a festive touch to your patriotic dessert display? These bomb pop 4th of July cookies are so much fun!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup white granulated sugar
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 3½ cups all purpose flour, divided
- ½ teaspoon salt
Icing
- 3 cups powdered sugar
- ¼ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 teaspoons light corn syrup
- red food coloring gel
- blue food coloring gel
Instructions
- In a large mixing bowl, cream butter and sugar until light and fluffy (about 3 minutes).
- Add egg and vanilla until just combined.
- Gradually add flour (reserving about 3 tablespooons) and salt.
- Cover dough and refrigerate 1 hour.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Remove dough and roll on a floured surface to 1/4″ thick. Using cookie cutters, cut into desired shapes.
- Transfer to baking sheet. Bake 10 minutes or until cookies have set. Allow to cool 1 minute before transferring to a cooling rack. Cool completely before icing.
Icing
- While the cookies are cooling, make your icing. In the mixing bowl of a stand mixer, blend the cream, vanilla and corn syrup. Add the powdered sugar a little at a time until it’s all been added, and blended.
- If the icing is too thin, add a little more powdered sugar, if it’s too thick, add a few more drops of cream, starting with two or three drops.
- When you have the desired consistency, divide the icing into one larger bowl, and two slightly smaller bowls. Use the larger bowl for the White icing, (No Food Coloring required for the White Icing), and the small bowls for the Red and Blue icing.
- To color the icing, start with a few drops of the gel food coloring, and mix well. If the color is too light, add a little more and stir well until you get the color desired. No food coloring is added to the white icing.
- Place the Icing in plastic Pastry bags, and snip off a small amount of the pointed edge, to decorate.
- When the cookies have completely cooled, decorate with icing. Allow icing to dry, or set. Serve, and Enjoy!
Notes
- Parchment paper is so helpful with this sticky dough – it won’t stick to the parchment the way it does to metal pans!
- Make sure the dough is a consistent ¼” when it is rolled out. Thinner or thicker parts will not bake evenly.
- Roll the dough on a pan or mat before you chill it. That way you don’t have to roll already chilled dough. It is ready to cut into shapes as soon as it comes out of the refrigerator.
- Double or triple the recipe using the 1x2x3x tab in the printable recipe card.
Nutrition
Calories: 242kcalCarbohydrates: 38gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 37mgSodium: 57mgPotassium: 30mgFiber: 0.5gSugar: 24gVitamin A: 293IUVitamin C: 0.01mgCalcium: 9mgIron: 1mg
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