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Bomb pop 4th of July cookies on white plates

Bomb Pop 4th of July Cookies

julieblanner
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!
5 from 1 vote
Course Cookies
Cuisine American
Servings 24
Calories 242 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup white granulated sugar
  • 2 large eggs, room temperature
  • teaspoons vanilla extract
  • 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
Keyword 4th of july cookies, 4th of july sugar cookies
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