What equipment do I need to make these 4th of July Sugar Cookies?

This list of equipment is not mandatory, only recommended to make the cookie-making process much easier and more successful. Stand or hand mixer Cookie scoop (for uniform cookies) silpat mat baking stone or baking sheet cooling rack Sprinkles Gel food coloring Offset spatula food saver

Do I Have to Chill the Cookie Dough?

You need to refrigerate your sugar cookie dough, to get it nice and firm. With most sugar cookie dough, you will find that if you just drop and bake they flatten out too much. Chilling the dough will help give you that perfect soft sugar cookie you want that has some thickness to it. It also helps to keep the dough from being too sticky.

What type of Baking sheet should I use?

For sugar cookies, it is better to use a light-colored cookie sheet. Dark pans absorb more heat which can make the cookies brown too quickly. Light aluminum pans will give you soft, chewy sugar cookies with a golden bottom and pale top. For recipes like pizza crusts or roasted potatoes, a darker baking sheet is the better choice, as dark pans create crispier bottoms. (See my cookie sheet recommendation above.)

Why are my cookies hard?

If your soft sugar cookies are hard after cooling, they are most likely over-baked. Bake the cookies for 8 to 10 minutes, checking at the 7-minute mark for doneness. They should be just barely starting to brown on the bottom. The cookies should be set ( but not brown) and no longer appear soft and uncooked. After cooling, they should be perfect.

How Long Will These 4th of July Cookies Last

You need to store your cookies in an airtight container. They will store for around three days. You can freeze your cookies if you don't plan to eat them right away. Just place them in a proper freezer container and store them for 2-3 months. I recommend thawing the cookies in the fridge before bringing them to room temperature.

Frosted 4th of July Sugar Cookies

Description

These soft and delicious 4th of July Cookies will be the star of your dessert table! Topped with homemade red, white, and blue buttercream frosting and sprinkles, these patriotic cookies are adorable and oh-so-yummy!

Ingredients

Scale

1/2 cup butter, softened
1 cup sugar
1/2 cup sour cream
2 large eggs
1/2 tsp vanilla extract
3 cups all-purpose flour
1–1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Frosting:

1/4 cup butter, softened
1/4 cup vegetable shortening (crisco)
1 tsp vanilla extract
1 Tbsp milk
2 cups powdered sugar
Red and blue food coloring
Sprinkles

Instructions

Cookie Dough:

In a large bowl combine sugar and butter. Mix untill butter is light and fluffy looking and sugar is weel incorporated. Add sour cream, eggs and vanilla; mix well.
In a smaller bowl combine flour, baking powder, baking soda and salt,
Add dry ingredients to wet ingredients. Mix until everything is just incorporated. Do not overbeat!
Cover with plastic wrap and chill in the fridge for about 1 to 2 hours.
With a 2 tablespoon cookie scoop, scoop out even size scoops of dough and then roll in a ball in your hand and place on a cookie sheet and slightly flatten with your hand so it’s in a circular shape.
Bake in a pre-heated 350 degree oven until light golden brown, for 8 to 10 minutes. (you want them soft!)
Transfer to a cooling rack and let cool completely before frosting.

Frosting Instructions:

Using a mixer, combine butter and shortening til completely combined (about a minute)
Add 1/2 cup powdered sugar and beat until smooth, add another 1/2 cup and beat until smooth.
Add Vanilla, mix. Gradually add the remaining sugar and milk. Continue to mix until smooth.