4th of July Cookies
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!
Servings: 27 cookies
Calories: 191kcal
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 cup brown sugar light or dark, packed
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 2½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sprinkles use a mix of red, white and blue, plus extra for topping
- ¾ cup 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
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 27 cookies using a 1.5 tablespoon scoop. To make them even larger, use a 2 ounce cookie scoop or 1/4 cup measuring cup. Bake for 11-13 minutes. You'll end up with about 17 extra large cookies.
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.
Chill the dough. Chilling the cookie dough is important. This is a buttery dough 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!
Sprinkles. Use a combination of red, white and blue sprinkles (jimmies). They hold up well in baking. I don't recommend sugar sprinkles or nonpareils. Nonpareils tend to bleed when mixed into a batter.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!
Nutrition Information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.
Nutrition
Serving: 1cookie | Calories: 191kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 91mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 239IU | Vitamin C: 0.03mg | Calcium: 27mg | Iron: 1mg
