These Red White and Blue Cookies are a fun way to celebrate the 4th of July! These cookies are a fun twist on the classic sugar cookie, and they’re quite tasty!
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However, we did shoot off some bottle rockets and some of those sparkler cones whenever we’d go up to visit my grandparents in upstate South Carolina. They lived out in the country, and my grandpa was the town judge. We could pretty much do whatever we wanted up there! But with that said, one of my favorite fireworks was the popper. You know what I’m talking about, right? Those little white balls that pop really loud when you throw ’em on the ground. Inevitably, I’d end up chasing my sister around throwing poppers at her feet. Then I’d spend the next 20 minutes in timeout.
Robbie has followed in his Dad’s footsteps when it comes to poppers. We introduced him to poppers last year around the 4th of July, and he was hooked! Fireworks are only sold in New York state for a couple days before the 4th of July and a couple days before New Year’s Eve.
This past New Year’s Eve, I found poppers at the store, and I got Robbie a couple packs. I was so excited for him! Well it turned out to be a downpour on New Year’s Eve, so we couldn’t throw poppers outside. The little guy was devastated. We ended up going to a friend’s house down the street, and he offered to let Robbie pop some poppers down in his unfinished basement. 2 poppers later, we were on our way back upstairs. Those things sounded like grenades going off in that small basement! (Don’t worry…we’ve definitely made up for that popper-fail once the days turned warm and dry again.)
Red White and Blue Cookies
With 4th of July approaching quickly, I thought it would be fun to make a festive dessert. Last year, I made this Red White and Blue Cheesecake Cake, and that was one seriously yummy cake! This year I decided to go with cookies. I love a good sugar cookie, and these Red White and Blue Cookies are just a twist off of a classic sugar cookie. Truthfully, these cookies are a breeze to make. The only challenge comes from stacking and rolling the dough so that it looks festive once it’s baked. But the look on Robbie’s face when he saw these cookies made it worth the extra effort!
For my readers in the US, what are your plans for the 4th of July this year? Will you be shooting off fireworks, or maybe chasing your sister around with poppers in hand? Either way, be safe and have fun…and make sure to have a batch of these Red White and Blue Cookies on hand for the festivities!
P.S. If you’re looking for other fun 4th of July ideas, check you this post on 15 Budget Friendly 4th of July Party Ideas. You might recognize these cookies over there!
Did you make a batch of these Red White and Blue Cookies? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Looking for more tasty cookies? Check out these other favorites:
Red White and Blue Cookies
- Using an electric mixer, cream together butter and sugar until light and fluffy (3-4 minutes on medium-high speed).
- Add egg, vanilla extract and almond extract; mix on low speed until well combined.
- Add flour, baking powder and salt; mix on low speed until well combined.
- Divide the dough into 3 equal pieces. Place 1 piece back in mixer bowl and add several drops of red food gel; mix until color is uniform throughout dough.
- Repeat process using another piece of dough and the blue food gel. (Note: The 3rd piece of dough does not get colored.)
- Press each piece of dough into 4” squares and cover each piece individually with plastic wrap. Refrigerate for 1 hour.
- Remove one piece of dough and place between 2 sheets of wax paper. Roll dough into a 9”x12” rectangle. Repeat process with the remaining 2 pieces of dough. Refrigerate dough (still between sheets of wax paper) for 30 more minutes.
- Remove all 3 pieces of dough from refrigerator. Peel top layer of wax paper off each piece and discard.
- Flip the piece of plain dough on top of the red dough; remove wax paper. Flip the piece of blue dough on top of the plain dough; remove wax paper.
- Cut the stacked dough crosswise to create (2) 4.5”x12” stacks of dough. Roll each of the stacks into a tight log lengthwise. Place on parchment-lined sheet pan and cover lightly with plastic wrap. Refrigerate for 1 hour.
- Preheat oven to 350°F.
- Line 2 baking sheets with parchment paper.
- Using a serrated knife, slice each log into ¼” rounds. Place each round onto prepared baking sheet. Sprinkle tops of cookies generously with sanding sugar. (Note: If dough is too soft, refrigerate for another 30 minutes.)
- Bake for 12-15 minutes, or until the edges of the cookies just begin to turn brown.
- Let cookies cool on pans for 10 minutes and then transfer to cooling racks until completely cooled.