Get patriotic with these SOFT, chewy, frosted star cookies that are loaded with SPRINKLES!! No rolling pin required! They're a holiday WINNER!!
Prep Time10 minutesmins
Cook Time24 minutesmins
Cooling Time1 hourhr30 minutesmins
Total Time2 hourshrs4 minutesmins
Course: Cookies
Cuisine: American
Keyword: 4th of July cookies, 4th of July sugar cookies, July 4th cookies, patriotic cookies, patriotic sugar cookies, red white and blue cookie recipe, red white and blue cookies, star shaped cookies
Servings: 10
Calories: 420kcal
Author: Averie Sunshine
Ingredients
Cookies
½cupunsalted butter1 stick, melted
1large egg
1cuplight brown sugarpacked
1tablespoonMcCormick Pure Vanilla Extractor as desired
redwhite, and blue sprinkles, as desired for decorating
Instructions
Cookies
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
Add the flour, salt, and stir until just combined, don’t overmix.
Add the sprinkles and stir to incorporate.
Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary. Bake for about 20 to 24 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool for at least 90 minutes before cutting and frosting.
If using a tub of store-bought frosting, skip to step 5. Otherwise, follow the instructions below.
To a large bowl (or to the bowl of a stand mixer), add the butter and beat until light and creamy.
Add the confectioners’ sugar, vanilla, and beat with an electric mixer (or use the paddle attachment of a stand mixer) to incorporate.
Add the cream slowly in the amount necessary to achieve desired frosting consistency.
Add the red food color as necessary until desired color is achieved; stir after every 10 drops or 15 drops.
Spread frosting over cookies. Note – You may have frosting left over if you don’t like an overly thick amount of frosting on your cookies. If you leave the 8×8 pan intact and don’t cut into cookies, it should be approximately the right amount. Extra frosting will keep airtight in the fridge for at least 2 weeks.
Add sprinkles as desired for decorating.
Notes
*Instead of making your own frosting, you may also use half of one 14-ounce container store-bought whipped fluffy white frosting.Storage: Cookies will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I’m comfortable storing frosted items at room temp, but if you’re not store in the fridge noting cookies will be more prone to drying out in the fridge.Adapted from Soft-Frosted Valentine Heart Cookies