Red, White & Blue Sparkler Sugar Cookies
You don’t normally hear from me on a Sunday, but I am just popping in to quickly wish my friends here in the United States a happy 4th of July and leave you with a little something to finish your festivities with a ‘Bang!’ And for my friends outside of the US, you could easily tailor these cookies to celebrate with your special colors. These Sparkler Sugar Cookies have made several appearances at our 4th of July parties and when mom told me that we might be a few desserts short this year, I knew exactly what I could whip up. The inspiration for this recipe came from Martha Stewart, though I use my favorite sugar cookie recipe.
[bctt tweet=”The perfect #cookie to nibble on while watching #fireworks tonight! #dessert #4thofjuly” username=”nourish_nestle”]
Choose your favorite sugar cookies recipe, or use the one I use from Bon Appetit. I find it is reliable, delicious and very easy.
Once your sugar cookies are prepared, then it’s just a matter of preparing your royal icing. For this recipe, you want your icing to be on the thin side…the consistency of cream or syrup is ideal.
N&N Tip: Use sandwich ziplock bags with a corner cut out and insert your pastry tips in the end.
I flood my cookies with the white icing and then draw bulls eyes with red, blue and a combination of both. I used a #2 and and #3 tip for my two different color icings. If I had two #2 tips I would have used them for both colors as I think the #3 is just a tad too big.
Then the fun starts…start dragging a toothpick out from the center of the cookie…starting at the center-most bull’s eye out to the edge of the cookie. Wipe your toothpick off after each swipe and repeat this process, pulling out from the center. The GIF below makes it look like I went from one outside end to the other…but I didn’t. Definitely only go 1/2 of the circle radius for each swipe. You can stop there, or you can then reverse your ‘pull’ and then come back in from the edge to the center.
- 10 tablespoons unsalted butter at room temperature
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 large egg
- 1 1/4 teaspoons vanilla extract
- 2 cups all purpose flour
- Royal Icing
- Using electric mixer, beat butter in large bowl at medium speed until smooth and creamy, about 2 minutes.
- Add sugar and salt and beat until pale and fluffy, about 2 minutes.
- Add egg; beat until well blended, about 1 minutes.
- Reduce speed to low and beat in vanilla.
- Add flour and beat on low speed just to blend.
- Gather dough into ball; divide in half.
- Form each half into ball and flatten into disk.
- Wrap disks separately in plastic wrap and chill until firm, at least 4 hours.
- Can be made 2 days ahead. Keep Chilled.
- Position rack in center of oven; preheat to 350'F.
- Line 2 baking sheets with parchment paper.
- Working with 1 disk at at time, roll out dough between 2 sheets of waxed paper to 1/8" thickness for smaller (2-inch) cookies and 1/4" thickness for larger (3- to 4-inch) cookies.
- Using decorative cookie cutters, cut out cookies and transfer to prepared sheets, spacing 1 inch apart.
- If cookies become too soft to transfer to baking sheets, place in freezer on waxed paper for 5 minutes before continuing.
- Gather scraps, roll out dough and cut more cookies, repeating until all dough is used.
- If not icing cookies, decorate with sprinkles or other toppings as desired.
- Bake 1 sheet at a time until cookies are firm on top and golden around edges, about 10-12 minutes for smaller cookies and up to 14 minutes for larger cookies.
- Cool completely on rack.
- Decorate with Royal Icing, then sprinkles or other toppings as desired.
- Let stand until icing sets.
- Can be made 4 days ahead.
- 1 cup powdered sugar
- 1/2 teaspoon lemon juice
- 3-4 tablespoons warm water (start with 3 and add as needed)
- Food coloring, optional
- Place powdered sugar in your mixer (I like my wisk attachment, but use what you like)
- Mix lemon juice into warm water.
- Add water/lemon juice mixture to powdered sugar and blend
- It should be the consistency of syrup.
- Divide into containers and color as desired
Once you’ve finished decorating, set them aside to dry and keep them in an air tight container until you serve them…preferably while the fireworks are going off!
Red, White and Blue Sparkler Sugar Cookies
Wishing you and your families a wonderful week
Thanks again for stopping by today because I really do appreciate your company more than you’ll ever know. And I do hope you’ll stop by again soon. If you want to make sure you don’t miss future content, pop your email in the beige box up on the right. I usually send out 2-3 emails a week, so I won’t inundate your inbox.
Right now, subscribers to Nourish and Nestle will receive a free, downloadable Measuring Equivalents Chart overlaid on a watercolor lemon. You can see it here. Sign up to our email list (on my right sidebar) and we’ll send it to your inbox within 24 hours! If you are already a subscriber and would like a lemon measuring equivalents chart, send us an email with ‘lemon chart’ in the subject line and we’ll send you one too!