Patriotic Star Cookies

Get ready to add some star-spangled sweetness to your 4th of July celebration! 🇺🇸 These Red, White, and Blue Patriotic Sugar Cookies are as festive as they are delicious. Made with a simple sugar cookie dough swirled in patriotic colors and cut into stars, they’re the perfect treat for your summer cookouts and parties.

Course Snack, snacks

Cuisine American

Keyword 4th of July cookies, patriotic sugar cookies, star cookies

Prep Time 20

Cook Time 7

chilling time 1

Total Time 1 27

Servings

Calories 148kcal

Author Evelyn Osborn

Equipment

Ingredients

1 cup sugar
½ cup butter softened
1 large egg
1 tsp vanilla extract
2 cups all purpose flour + extra for rolling
1 tsp baking powder
1 tsp salt
¼ tsp red gel food coloring
¼ tsp blue gel food coloring

Instructions

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light, fluffy, and creamy (about 2–3 minutes). This creaming step is important for creating soft, tender cookies.
Next, add the egg and vanilla extract. Mix on low speed until fully incorporated, then increase to medium speed and beat thoroughly for about 1 minute, scraping down the sides of the bowl as needed. The dough should look smooth and well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
Gradually add the dry ingredients to the wet butter mixture. Mix on low speed at first to prevent the flour from flying out of the bowl, then increase to medium speed. Continue mixing just until a soft cookie dough forms and no dry flour streaks remain — this should take about 1 minute. Avoid over mixing, as it can make the cookies tough.
Divide the cookie dough into three equal portions.
Place one portion in a small bowl and add blue food coloring. Add red food coloring to the second portion, and leave the third portion plain (this will be your white section).
Using your hands or a sturdy spatula, knead each portion separately until the color is completely even and vibrant throughout the dough. This usually takes 1–2 minutes per portion. If the color isn’t intense enough, add a few more drops of food coloring and knead again.
Wrap each of the three colored dough portions separately in plastic wrap. Press the dough into a flat disk or rectangle before wrapping — this makes it easier to roll out later.
Place the wrapped dough in the refrigerator and chill for at least 1 hour (or up to overnight). Chilling the dough is an important step because it firms up the butter, prevents the cookies from spreading too much during baking, and makes the dough easier to roll and cut.
After chilling, remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes. This short resting time softens the dough just enough to make it easier to roll out without cracking, while still keeping it cool enough to hold its shape.
Preheat your oven to 375°F.
Line a large baking sheet with parchment paper or a silicone baking mat. This helps prevent the cookies from sticking and promotes even baking. Set the prepared baking sheet aside.
Next, take each chilled colored dough portion (red, white, and blue) and break them into several small pieces, roughly 2-inch spheres or chunks. You should end up with multiple balls of each color. The exact number will depend on how many cookies you want to make — aim for 8–12 total pieces across all three colors for a good batch.
Lightly sprinkle a clean pastry mat, silicone baking mat, or your countertop with all-purpose flour.
Take the small colored dough spheres (red, white, and blue) and arrange them together in a cluster, alternating the colors as you go. Gently press the pieces together with your hands to form one large, multicolored mound. The more you alternate the colors, the prettier the red, white, and blue swirl pattern will be in your finished cookies.
Lightly sprinkle your rolling pin with flour to prevent the dough from sticking.
Lightly flour your rolling pin and work surface if needed. Roll the multicolored dough out evenly until it is about ½ inch thick. Try to keep the thickness as uniform as possible so the cookies bake evenly.
Using a star-shaped cookie cutter, cut out 12–14 cookies. Place the cut stars about 1 inch apart on your prepared parchment-lined baking sheet.
Bake the cookies in your preheated 375°F oven for 6–7 minutes. The cookies are done when the edges are just set and very lightly golden — they will still look a bit soft in the center. Be careful not to overbake, as they can dry out quickly.
Carefully transfer the baked cookies from the baking sheet to a wire cooling rack using a spatula. Allow them to cool completely before serving or decorating. This helps them firm up and develop the perfect chewy texture.
Optional – You could sprinkle each one of the star cookies with additional sugar while they are still hot if you wish. But you don’t need it, they are sweet and delicious.

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