4th of July Sugar Cookies
These bright and celebratory 4th of July Sugar Cookies are a must-add to any holiday platter for your 4th of July events. These holiday cookies are made with the convenience of refrigerated cookie dough, baked, and then decorated with a classic royal icing that you can color red and blue.
Get creative with your sugar cookie decorating by following some of my easy decorating tips below!
4th of July Sugar Cookies
For Cookies
Combine dough and flour. Roll to ¼” thickness. Cut out cookie shapes. Bake at 350 for 8 minutes or until the edges start to brown.
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For Royal Icing
- In a stand mixer combine sugar and meringue powder. Add 8 tablespoons of water, using the whisk attachment, beat for 1 minute on low. Continue to add water one tablespoon at a time until the icing slowly drizzles from the whisk when lifted.
- Once prepared – if the icing is too hard, add more water one drop at a time. Too runny, add more icing sugar one teaspoon at a time.
- Separate the icing into small mixing bowls and add desired food coloring. Mix well. Scoop the icing into piping bags or icing bottles.
Decorating instructions
- Line around the edge of the design with icing and fill the middle. Use a toothpick to poke bubbles or direct icing into holes.
- Fill in the rest of the of the cookies, spreading the icing until smooth.
Here are different decorating techniques:
- Polka Dots: before the flooded icing area dries, add dots of different colored icing.
- Zig zag design: before the flooded icing area dries, add stripes of different colored icing and then drag a toothpick through the stripes.
- For fireworks: before the flooded icing area dries, Drop one large drop of different colored icing, use a toothpick to drag icing from the dot into the flooded area in a firework pattern. Drop a smaller dot of a different color into the same spot and use a toothpick to draw the icing into the flooded area.
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4th of July Sugar Cookies
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Ingredients
For Cookies
- 1 package Pillsbury refrigerated sugar cookie dough
- ¼ cup all purpose flour
For Royal Icing
- 4 cups powdered sugar
- 3 tablespoons meringue powder
- 8-12 tablespoons room temperature water
- Gel food coloring
Instructions
For Cookies
- Combine dough and flour. Roll to ¼” thickness. Cut out cookie shapes. Bake at 350 for 8 minutes or until the edges start to brown.
For Royal Icing
- In a stand mixer combine sugar and meringue powder. Add 8 tablespoons of water, using the whisk attachment, beat for 1 minute on low. Continue to add water one tablespoon at a time until the icing slowly drizzles from the whisk when lifted.
- Once prepared – if the icing is too hard, add more water one drop at a time. Too runny, add more icing sugar one teaspoon at a time.
- Separate the icing into small mixing bowls and add desired food coloring. Mix well. Scoop the icing into piping bags or icing bottles.
Decorating instructions
- Line around the edge of the design with icing and fill the middle. Use a toothpick to poke bubbles or direct icing into holes. Fill in the rest of the of the cookies, spreading the icing until smooth.
Here are different decorating techniques:
- Polka Dots: before the flooded icing area dries, add dots of different colored icing.
- Zig zag design: before the flooded icing area dries, add stripes of different colored icing and then drag a toothpick through the stripes.
- For fireworks: before the flooded icing area dries, Drop one large drop of different colored icing, use a toothpick to drag icing from the dot into the flooded area in a firework pattern. Drop a smaller dot of a different color into the same spot and use a toothpick to draw the icing into the flooded area.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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