Patriotic Sugar Cookies
Easy Patriotic Sugar Cookies perfect for celebrating Memorial Day, 4th of July or just because. These soft sugar cookies are decorated with red, white and blue chocolate drizzles for a quick and easy patriotic dessert everyone will love.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- ¾ teaspoon salt
- 1 ½ teaspoons baking powder
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- ¼ cup heavy cream
- 3 tablespoons cornstarch
- 3 cups all-purpose flour
- 1 12 oz bag red candy melts
- 1 12 oz bag white candy melts
- 1 12 oz bag blue candy melts
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- In the bowl of a mixer, cream together the softened butter, sugar, salt, baking powder and both extracts. Once light and fluffy, add in the egg and beat until fully incorporated.
- Now add in half of the heavy cream, all of the cornstarch and half of the flour. Mix until combined. Now add in the remaining heavy cream and flour. Mix until just combined. Be careful to not overmix the cookie dough.
- Divide the dough into 2 equal portions, flatten out each portion into a disc shape and wrap in plastic wrap. Refrigerate for 1 hour.
- Preheat an oven to 350°F and line two baking sheets with parchment paper.
- Working with one portion of the dough, lightly flour your work surface and roll out the cookie dough to ¼ inch thick. Using cookie cutters cut out the shapes, place them on a parchment lined baking sheet. Bake for 10-12 minutes. The cookies should not be browned but set. Cool completely before decorating.
- In three separate bowls melt the candy melts, following the directions on the packages. Pour the melted chocolate into piping bags, snip the ends to make a small whole and drizzle each color over the cookies. Allow to set before serving. Enjoy!
Notes
This recipe can make up to 42 cookies depending on the size and shape you make them.
Using a 4-inch star cookie cutter and a 2 ½-inch circle cookie cutter I was able to get about 30 cookies out of the dough.
Tried this recipe?Let us know how it was!