These 4th of July Cookies are chewy, buttery and filled with chocolate chips and red, white and blue sprinkles! These patriotic cookies are super easy to make, they pack up well, and everyone loves them!
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If you’ve been looking for fun and festive Fourth of July cookies, look no further! These chewy, buttery cookies are packed with chocolate chips and red, white and blue cookies. They’re both delicious and patriotic!
This recipe was inspired by my Birthday Cake Cookies. They are so popular for birthdays and bake sales.
For more Fourth of July recipes, try my Blueberry Strawberry Pies and Mixed Berry Galette.
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Why You’ll Love This Recipe
- You’ll only need 11 simple ingredients to make these cookies!
- Everyone will love the buttery flavor and chewy texture of these Fourth of July cookies.
- The patriotic cookies are filled with mini chocolate chips and red, white and blue sprinkles.
- These cookies pack up and travel well.
- They are the perfect treat to share with friends and family on Independence Day! You can also make them for Memorial Day.
Ingredients
Here are some useful notes on some of the ingredients needed to make these 4th of July Cookies.
- Butter: We’re using 1 cup (two sticks) of unsalted butter. We are using room temperature butter. Room temperature butter will cream together with the sugar to create a nice even cookie dough.
- Eggs: Use 2 large, room temperature eggs.
- Sugars: We’re using both granulated sugar and brown sugar. Use light or dark, packed brown sugar. Make sure your brown sugar is fresh.
- All-purpose flour: Flour adds structure to cookies and balances the wet ingredients in the recipe. I use all-purpose flour.
- Sprinkles: I use a mix of red, white and blue sprinkles (jimmies). They hold up well in baking. Add them right into the cookie dough. Press some on top of the cookie dough balls before baking too! I don’t recommend sugar sprinkles or nonpareils. Nonpareils tend to bleed when mixed into a batter.
- Chocolate chips: I like to use mini semi-sweet chocolate chips. I also sometimes use a combination of semi-sweet and white chocolate chips.
- Vanilla extract: We are using 1 tablespoon (3 teaspoons) of vanilla extract in these cookies!
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Vanilla extract adds lots of flavor to these cookies. Swap in 1/2 teaspoon of almond extract in place of some of the vanilla for added flavor!
- Salted butter can be swaped in to take the place of unsalted butter and salt, if needed.
- Use regular or mini chocolate chips. You can also use chopped chocolate instead of chocolate chips. Use semi-sweet, dark, or white chocolate.
Step by Step Instructions
Here are the directions on how to make and bake these Fourth of July Cookies.
Step 1: (See photo 1 above). Cream the sugars and butter in a large mixing bowl. Scrape down the sides and bottom of the bowl.
Step 2: (See photo 2 above). Mix in the eggs one at a time. Add the vanilla extract. Turn the mixer on low and add the dry ingredients until just combined.
Step 3: (See photo 3 above). Mix in the red, white and blue sprinkles and chocolat chips.
Step 4: (See photo 4 above). Scoop dough into 1.5 tablespoon balls of dough. Place on a cookie sheet. Wrap with plastic wrap. Chill for 2 hours.
Step 5: (See photo 5 above). Preheat oven to 375 degrees Fahrenheit. Place cookies 3 inches apart. Press a few extra red, white and blue sprinkles on top of the dough balls before baking (or before chilling).
Step 6: (See photo 6 above). Bake 9-11 minutes til edges begin to turn golden brown. Cool on baking sheet 5 minutes. Transfer cookies to a cooling rack to cool.
Hint: Press a few extra red, white, and blue sprinkles on top of the cookie dough balls right before chilling or baking.
Expert Tips
Tip 1: Use room temperature butter and eggs. To bring eggs to room temperature quickly, fill a small bowl with warm tap water. Add your eggs and allow to set for 10 minutes.
Tip #2: Use a cookie scoop. Using a cookie scoop is less messy. It also makes sure the cookies are all the same size and bake evenly. This recipe makes about 17 cookies using a 2 tablespoon cookie scoop and 27 cookies using a 1.5 tablespoon scoop.
Tip #3: Double the recipe. This recipe makes 27 cookies using a 1.5 tablespoon scoop. You can double the recipe if you need a big batch for a bake sale or party.
Tip #4: Add extra sprinkles. These 4th of July sprinkle cookies are packed with sprinkles in the dough. Press a few extra red, white, and blue sprinkles on top of the cookie dough balls right before chilling or baking. You can also dip the tops of the cookie dough balls right into a dish of sprinkles!
Recipe FAQs
Yes. You will end up with a smaller number of cookies if you leave out chocolate chips.
Yes. Chilling the cookie dough is important for this recipe. The dough is very buttery and the colder the cookie dough, the less the cookies will overspread when baking. Scoop the dough before chilling, pop the dough balls in the fridge for a couple hours, then bake!
Store leftover Fourth of July cookies in an airtight container at room temperature for 5 days.
More Cookie Recipes You’ll Love
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4th of July Cookies
Ingredients
- 1 cup (227 g) unsalted butter room temperature
- ½ cup (100 g) granulated sugar
- 1 cup (220 g) brown sugar light or dark, packed
- 2 (2) large eggs room temperature
- 1 tablespoon (1 tablespoon) vanilla extract
- 2½ cups (312.5 g) all purpose flour
- 1 teaspoon (1 teaspoon) baking powder
- ½ teaspoon (½ teaspoon) baking soda
- ½ teaspoon (½ teaspoon) salt
- ½ cup (80 g) sprinkles use a mix of red, white and blue, plus extra for topping
- ¾ cup (135 g) mini chocolate chips semi-sweet, white chocolate, or a combination of the two
Instructions
- Line baking sheets with parchment paper.
- In a medium sized mixing bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- Cream the sugars and butter in the bowl of an electric mixer with the paddle attachment or with a handheld mixer on medium speed until smooth and combined.
- Scrape down the sides of the bowl then add the eggs and blend well then add the vanilla.
- With the mixer on low speed, gradually add the dry ingredients followed by the sprinkles then the chocolate chips.
- Use a 1.5 tablespoon cookie scoop to drop the cookies onto the cookie sheet. Place them 3″ apart. Cover the cookie dough balls with plastic wrap and chill for 2 hours.
- After chilling the dough for at least an hour, preheat oven to 375 F. Keep remaining balls in fridge while the first batch bakes.
- Bake 9-11 minutes until edges have started to turn light brown. Let cool on the baking sheet for 5 minutes before then transferring them to a rack to cool completely.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Sally
Made these for annual 4th of July party. Big Hit!
Martin
Made these recently and of course the kids love the sprinkles! Thanks for the tip about dipping the dough balls in sprinkles before baking. We all liked how they turned out a bit moist and soft. Delicious and fun to make, thanks for sharing.
Natalie
Hi Martin!! Thanks so much for your comment! I’m so happy you enjoyed the cookies and that the kids loved the sprinkles! Have a great weekend 🙂 XO Natalie
Josee
Very Delicious cookies. Thanks for this lovely recipe. Muah
Natalie
Hi there! Thank you so much! My pleasure happy you enjoyed the cookies!
Lianne
Made these before! No need for an occasion, and I will make them again for sure.
They’re delicious! and perfect for the July 4th weekend
Natalie
Hey Lianne! Amazing-thanks for your comment. So happy you enjoyed them. Happy 4th! 🙂