Red, White, and Blue Star Cookies
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Red, White, and Blue Star Cookies – Get patriotic with these SOFT, chewy, frosted star cookies that are loaded with SPRINKLES!! No rolling pin required! They’re a holiday WINNER!!
Patriotic Red, White, and Blue Cookies
It’s that time of year for red, white, and blue. And flags, stars, and all things patriotic. Including cookies.
The cookies are soft, chewy, made in one bowl, and you don’t have to roll out dough. Love that.
I used my trusty blondie base, baked the dough off in a pan, and then used star-shaped cookie cutters to cut out the cookies before frosting and decorating them.
These star-shaped blondies cookies are so buttery with vanilla notes that shine through thanks to the McCormick Pure Vanilla Extract I used.
Ingredients In Holiday Cookies
Cookies
- Melted butter
- Egg
- Brown sugar
- Vanilla extract
- Flour
- Salt
- Red, white, and blue sprinkles
Frosting
- Store-bought whipped fluffy white frosting
- OR
- Butter
- Confectioners’ sugar
- Cream or milk
- Red Food Color, as necessary
- Red, white, and blue sprinkles, as desired for decorating
Making Star-Shaped Cookies
Mix together the ingredients in the cookie base. It’s an easy, no-mixer recipe that’s as easy as stirring together melted butter with an egg, brown sugar, vanilla, stirring in flour, salt, and the festive sprinkles.
Pour the mixture into a 8×8-inch baking pan and bake it off.
Rather than making scratch frosting, I took a shortcut and used white store-bought and stirred in McCormick Red Food Color.
If you want to make scratch frosting, there’s one listed in the recipe section.
There are red, white, and blue sprinkles baked into the cookies and on top. The more the merrier.
The cookies are so perfect for get-togethers such as Fourth of July, Memorial Day parties, or Labor Day potlucks, and your friends and family will thank you as they’re nibbling away.
Don’t tell them about all the edges and odds-and-ends pieces you nibbled when you were cutting out the stars. I think those are the best parts!
Remember to save the recipe for Labor Day and Memorial Day, too.
Red, White, and Blue Star Cookies - Get patriotic with these SOFT, chewy, frosted star cookies that are loaded with SPRINKLES!! No rolling pin required! They're a holiday WINNER!! Adapted from Soft-Frosted Valentine Heart Cookies
Red, White, and Blue Star Cookies
Ingredients
Cookies
Frosting
Instructions
Nutrition Information:
Yield:
10
Serving Size:
1
Amount Per Serving:
Calories: 420Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 136mgCarbohydrates: 78gFiber: 0gSugar: 66gProtein: 3g
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10 Comments on “Red, White, and Blue Star Cookies”
I made these this weekend in a star shaped baking pan. I didn’t plan to frost them so I just sprinkled the pan with red, white, and blue jimmies before baking. I tasted the dough after spreading it out in the pan and worried that it was too sweet. The only thing I could do at that point was sprinkle kosher salt over the top. They came out delicious. Everyone who tasted them loved them including a little 4-year old. She’s the type to take a bite of something and then move on but she ate several! I took that as a compliment.
Thanks for the 5 star review and glad everyone loved them! This is a very sweet dough, I know, I often feel the same. But during baking it mellows. But great idea about the kosher salt too!
Oh my god this is my favorite cookie texture EVER (while not an absolute, crispy cookies are often a waste of my time when chewy is an option). I really enjoy the sprinkle ratio too. :-)
crispy cookies are often a waste of my time when chewy is an option <---- AMEN yes that!
These look great. Could you double the recipe and put it in a 9×13?
Yes
Yum!! These look amazing! Which is what I say basically every time I see a cookie with frosting on it!
Paige
http://thehappyflammily.com
That’s how I feel about cookies too :)
Very festive! Cutting out shapes after baking solves the issue of working with a raw and more delicate dough. I would usually have a few that would develop unsightly bends, tears or lumps as I was getting them onto the baking sheet. And those leftover bits? I agree–the best!!
The leftover bits are always so good and delicate dough and me aren’t friends which is why this is so much easier!