Patriotic Sugar Cookies

Close-up of baked red, white and blue 4th of July sugar cookies with star sprinkles.

5 from 1 vote

These patriotic sugar cookies are soft, buttery and easy to make with cookie mix, food coloring and a little sugar for a sparkly 4th of July finish.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Keyword: patriotic sugar cookies

Servings:

Calories: 71kcal

Author: Sarah Hayes

Ingredients

1 17.5 ounce sugar cookie mix , I used Betty Crocker
1/2 cup unsalted butter , softened
1 egg
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
red food coloring
blue food coloring
1/2 cup granulated sugar

Instructions

Line two baking sheets with parchment paper and pre-heat oven to 350°F.
In a medium sized bowl combine sugar cookie mix, softened butter, egg, almond extract and vanilla extract. Use a wooden spoon to combine.
Divide dough into 3 even portions and place in 3 seperate bowls (can leave one portion in the bowl you are already using).
To one portion add red food dye and to another blue food dye. Leave the third portion undyed. Stir each bowl with the food color dough until desired color is reached.
Working with one color at a time use a 1/2 Tablespoon to scoop one red, one white and one blue portion of dough. Gently roll together to create a tye dye effect.
Add granulated sugar to a shallow dish and roll the dough ball into the sugar.
Place on prepared baking sheets spacing about 2 inches apart as they will spread slightly. Bake at 350°F for 12 minutes.
Cool on baking sheet for 3 minutes before removing to a wire rack to cool completely.

Notes

Store up to 5 days in an airtight container at room temperature. Add a piece of soft bread to the container to ensure cookies stay soft and chewy.

Freeze cookie dough balls up to 3 months. Thaw for 30 minutes at room temperature before baking as instructed adding a minute or two to baking time if needed.

Nutrition