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4th of July Cookies

4th of July Cookies

  • Author: Leslie Jeon
  • Prep Time: 40 minutes
  • Cook Time: 12 minutes
  • Total Time: 52 minutes
  • Yield: 24 3-inch cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Perfect for the Fourth of July, these sugar cookies are decorated with a marbled red, white, and blue glaze on top. They are completely customizable and so fun to make!



Sugar Cookies

  • 1/2 cup (113g) unsalted butter, softened 
  • 1 cup (200g) granulated sugar 
  • 2 eggs (100g), well beaten 
  • 1 teaspoon (2g) vanilla extract 
  • 1 tablespoon (15g) milk 
  • 2 1/2 cups (355g) all-purpose flour 
  • 1 teaspoon (6g) baking powder 
  • 1/2 teaspoon (3g) baking soda 
  • 1/2 teaspoon (5g) salt 

Marbled Royal Icing

  • 2 egg whites (60-70g)
  • 1 teaspoon (2g) vanilla extract 
  • 3 cups (375g) powdered sugar 
  • 1 tablespoon (15g) water 
  • Red and blue food coloring
  • Optional: red, white, and blue sprinkles


  1. Preheat the oven to 375°F. Line a sheet tray with parchment or a silicone baking mat.
  2. Make the cookie dough: In a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), cream together the butter and sugar until fluffy, about 3-5 minutes. In a small bowl, whisk together the eggs, vanilla extract, and milk, then add these liquid ingredients to the creamed butter mixture. In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Add the dry ingredients to the main mixture and mix until just combined, scraping as needed.
  3. Pat the cookie dough into a circular disk and tightly wrap with plastic wrap. Refrigerate the cookie dough for at least 30 minutes before rolling it out.
  4. Time to cut out the cookies! Lightly flour your work station and roll the cookie dough disk out until it is about 1/4-inch thick. Cut out the cookies using cookie cutters, then transfer them to the prepared baking sheet.
  5. Bake the cookies in the preheated oven for 8-12 minutes, or until they are lightly golden brown around the edges. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  6. Make the royal icing: In a stand mixer fitted with a whisk attachment (or a large bowl with a handheld mixer), whisk together the egg whites and vanilla extract until white and foamy. Then, gradually add in the powdered sugar until the mixture forms stiff peaks. Add in water one tablespoon at a time until you can make a figure eight with the icing that disappears in eight seconds.
  7. Color a small portion of the royal icing red and another small portion blue (while keeping a larger bowl of the icing white). Transfer the red and blue icing to their own piping bags, then drizzle the red and blue icing over the white icing. Run a toothpick perpendicular to the lines to make a swirled pattern.
  8. Dip the cookies: Dip the cookies in the icing one at a time, letting some of the icing run off before flipping the cookie over and transferring it to a wire rack to dry. If desired, top the cookies with sprinkles before they dry. Add more red and blue icing into the bowl periodically so that the cookies stay vibrant.
  9. Let the icing dry completely before serving. Store the cookies in an airtight container at room temperature for up to a week.


  • Stored in an airtight container, these cookies will usually last for about a week at room temperature.


  • Serving Size: 1 cookie
  • Calories: 181
  • Sugar: 23.1 g
  • Sodium: 87 mg
  • Fat: 4.4 g
  • Carbohydrates: 33.6 g
  • Protein: 2.2 g
  • Cholesterol: 25.7 mg

Keywords: sugar cookies, cookies, 4th of july