4th of July Sugar Cookies Recipe with Popping Candy
These 4th of July sugar cookies are a must-make for those who are looking for a delicious cookie that is festive and patriotic. A homemade sugar cookie that is topped with icing and pop rock candy. When you bite into the cookie it will let off popping from the popping candy.
These firecracker cookies are delicious cut-out sugar cookie that is made from scratch. The best part of all you can decorate these cookies any way you want.
Now do you want more festive desserts to pair up with for the 4th of July? Try out these red, white, and blue cupcakes, stained glass 4th of July jello shots, or watermelon salad.
Table of Contents
What are 4th of July Sugar Cookies?
You will make a homemade sugar cookie and then use a cookie cutter to make these star-shaped cookies. Once cooled after being baked, you will top it with royal icing and some Pop Rock candies. You have all the colors of the American flag in one cookie which makes it a perfect patriotic cookie recipe.
Why this recipe works
- Delicious homemade sugar cookie that takes no time to make.
- You only have to chill the sugar cookie dough for 20 minutes instead of a traditional 2 hours.
- Use any shape of cookie cutter you want. I used a star for this fun-themed cookie.
- The popping candy creates a firecracker crunch to the cookies that kids and adults will love.
- These can be made a day or two in advance of when you plan to serve them up!
What’s in Pop Rock Firework Sugar Cookies
- Flour – All-purpose flour. Measured and leveled off in a measuring cup.
- Baking Powder
- Salt
- Butter – Unsalted butter, room temperature.
- Granulated Sugar
- Eggs – Large, room temperature.
- Vanilla Extract
- Royal Icing – You can make homemade royal icing or use a different type of frosting.
- Popping Candy – Pop Rocks, red and blue both work great.
How To Make
See the recipe card below for a complete list of ingredients and measurements.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside. (Photo 1)
- In another large bowl, beat together the sugar and butter on high speed until crumbly. (Photo 2)
- Add the eggs and vanilla to the bowl and continue beating on high speed for about 3 minutes until well mixed. (Photo 3)
- Slowly add the flour mixture to the bowl while continuing to beat. The resulting mixture should resemble damp sand and hold together when pinched. (Photo 4)
- Shape the dough into two balls and cover them with plastic wrap or place them in a ziplock bag. Chill in the refrigerator for 20 minutes. (Photo 5)
- On a lightly floured surface, roll out one of the dough balls until it reaches a thickness of 1/4 inch.
- Use a cookie cutter to cut out your desired shapes from the rolled dough. Place the cutouts on the prepared baking sheet, spacing them about 1 to 1.5 inches apart. (Photo 6)
- Bake the cookies for 12 minutes or until the edges start to turn golden brown. (Photo 7)
- Allow the cookies to cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
- Once cooled, pipe royal icing onto the cookies. Let them stand for 2 minutes before generously sprinkling them with popping candy. (Photo 8)
- Allow the cookies to dry before enjoying them.
Recipe Tips
- The drying time of the icing may vary depending on the type used, ranging from around 1 hour to 8 hours.
- These cookies have crisp edges and a chewy interior, combining the best of both worlds.
- Feel free to use any flavor of popping candy for this recipe.
- If you want to change up and use store-bought cookie dough go right ahead.
- Not a fan of royal icing? Just swap to a spreadable frosting of your choice. Buttercream would taste delicious.
- You are welcome to decorate the cookies differently. You do not have to add pop rocks on top. Feel free to add festive sprinkles instead or leave them plain.
Storing Tips
Room Temperature
You can store your cookies at room temperature in a sealed container for up to 4 days. You will find, like other cookies, they dry out quickly. So it is best to serve the cookies fresh.
Freezing
If you plan to freeze the cookies, it’s recommended to do so before adding the icing. Popping candy does not freeze well, and the icing helps it adhere to the cookies.
Freeze the baked cookies in an airtight container for up to 6 months, and thaw them completely before adding the icing.
What to serve with these firecracker cookies?
Create a summer cookout with brats or burgers on the grill and your favorite pasta salad to dish up as a side. Or serve up with a watermelon lemonade for a sweet, refreshing drink option.
Recipe FAQs
Chilling the cookie dough helps to get the dough nice and cold. Then when you roll out and cut it out, the cookies hold shape a lot better as they bake without falling flat.
Go right ahead and add in half almond extract and half vanilla for a sweet cookie. Or reach for your favorite fruit extracts to mix in for fruity sugar cookie recipe.
Go right ahead and add whatever colors you want to the sugar cookie dough. Break the dough up into sections if you want different colors. Then add a few drops and mix until the color is combined well.
Need more patriotic recipes? Try these:
- 4th of July Lollipops
- Easy Appetizers for a 4th of July Party
- Jack Daniels and Honey Cupcakes
- See all our patriotic recipes!
Or any other delicious recipes on my site? If so, please leave a ★★★★★ star rating below and a 📝 comment sharing your thoughts!
To ensure you’re not missing a thing. Subscribe to my newsletter and follow along below!
4th of July sugar cookies
Equipment
- Large Mixing Bowls ((2))
- Hand Mixer or Stand Mixer
- Piping bags ((for icing))
Ingredients
- 4 cups (500 g) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon Salt
- 1 cup (227 g) Unsalted Butter
- 2 cups (400 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Royal icing for decorating
- 6-8 Popping Candy packets (I used strawberry)
Instructions
- Preheat your oven to 350 °F (177 °C) degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another large bowl, beat together the sugar and butter on high speed until crumbly.
- Add the eggs and vanilla to the bowl and continue beating on high speed for about 3 minutes, until well mixed.
- Slowly add the flour mixture to the bowl while continuing to beat. The resulting mixture should resemble damp sand and hold together when pinched.
- Shape the dough into two balls and cover them with plastic wrap or place them in a ziplock bag. Chill in the refrigerator for 20 minutes.
- On a lightly floured surface, roll out one of the dough balls until it reaches a thickness of ¼ inch.
- Use a cookie cutter to cut out your desired shapes from the rolled dough. Place the cutouts on the prepared baking sheet, spacing them about 1 to 1.5 inches apart.
- Bake the cookies for 12 minutes or until the edges start to turn golden brown.
- Allow the cookies to cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
- Once cooled, pipe royal icing onto the cookies. Let them stand for 2 minutes before generously sprinkling them with popping candy.
- Allow the cookies to dry before enjoying.
Notes
- The drying time of the icing may vary depending on the type used, ranging from around 1 hour to 8 hours.
- If you plan to freeze the cookies, it’s recommended to do so before adding the icing. Popping candy does not freeze well, and the icing helps it adhere to the cookies. Freeze the baked cookies in an airtight container for up to 6 months, and thaw them completely before adding the icing.
- Store the cookies in an airtight container on the counter for up to 4 days.
- These cookies have crisp edges and a chewy interior, combining the best of both worlds.
- Feel free to use any flavor of popping candy for this recipe.
Nutrition Information
Hungry for more?
Follow me on Pinterest and make sure to comment below!
