Patriotic Sugar Cookies with Red White Blue Sprinkles
Soft, slightly chewy vanilla sugar cookies rolled in red, white, and blue sprinkles for an easy, festive bake perfect for 4th of July, Memorial Day, or any school celebration.
Equipment
- 2 baking sheets
- Parchment paper or silicone baking mats
- Medium mixing bowl
- Whisk
- Large mixing bowl or stand mixer (paddle attachment)
- Spatula
- Cookie scoop (medium, optional)
- Wire rack
- Small shallow bowl (for rolling sprinkles)
Ingredients
Dry ingredients
- 260 g all-purpose flour spooned and leveled (2 cups + 2 Tbsp)
- 1/2 tsp baking powder
- 1/2 tsp fine salt
Wet ingredients
- 170 g unsalted butter softened to cool room temperature (3/4 cup; 1 1/2 sticks)
- 200 g granulated sugar (1 cup)
- 1 large egg room temperature
- 2 tsp pure vanilla extract
- 1 Tbsp milk whole or 2%
Sprinkles
- 75–90 g red, white, and blue jimmies sprinkles plus extra for rolling (1/2–2/3 cup)
Instructions
- Line 2 baking sheets with parchment paper or silicone baking mats. Set the oven rack in the center position and preheat to 175°C / 350°F.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
- In a large mixing bowl (or stand mixer with paddle), beat the softened butter and granulated sugar on medium speed for 2–3 minutes until lighter in color and slightly fluffy, scraping the bowl once or twice.
- Beat in the egg on low–medium speed just until combined, then add the vanilla and milk and mix until smooth (if slightly curdled, mix another 20–30 seconds on low).
- Add the flour mixture in two additions, mixing on low only until no dry streaks remain. Stop as soon as the dough is cohesive.
- Using a spatula, gently fold in about 1/2 cup of the red, white, and blue sprinkles until evenly distributed.
- Cover and chill the dough in the refrigerator for 20–30 minutes, until slightly firmer but still easy to scoop.
- Pour remaining sprinkles into a small shallow bowl. Scoop dough into balls of about 1 1/2 Tbsp each, roll lightly between your palms, then roll the top and sides in sprinkles, pressing gently so they stick. Arrange 8–10 cookies per sheet with space for spreading.
- Bake one sheet at a time for 9–12 minutes, rotating halfway through, until edges are just starting to turn light golden and centers look slightly pale and puffed.
- Cool on the baking sheet for 5–7 minutes, then transfer cookies to a wire rack to cool completely.
- Repeat with remaining dough, keeping any waiting dough chilled between batches. Once cool, stack, pack, or serve.
Nutrition
Calories: 140kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 80mgPotassium: 25mgFiber: 0.5gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.7mg
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