4th of July sugar cookies
4th of July sugar cookies are a homemade sugar cookie that is topped with royal icing and a sprinkle of popping candy. Each bite you get a crackling sound when you eat. A must make 4th of july dessert.
Servings: 36
Calories: 144kcal
Equipment
- Hand Mixer or Stand Mixer
- Piping bags (for icing)
Ingredients
- 4 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon Salt
- 1 cup Unsalted Butter
- 2 cups 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.4 cups all purpose flour, 1 teaspoon baking powder, ½ teaspoon Salt
- In another large bowl, beat together the sugar and butter on high speed until crumbly.2 cups granulated sugar, 1 cup Unsalted Butter
- Add the eggs and vanilla to the bowl and continue beating on high speed for about 3 minutes, until well mixed.2 large eggs, 2 teaspoons vanilla extract
- 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.Royal icing for decorating, 6-8 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
Calories: 144kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 49mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 171IU | Vitamin C: 0.001mg | Vitamin D: 0.1µg | Calcium: 12mg | Iron: 1mg