4th of July Soft Sugar Cookies with Sprinkles Recipe

by Elisa Pecorari

4th of July Soft Sugar Cookies with Sprinkles Recipe

Are you ready to celebrate the 4th of July with a tasty and festive treat that is sure to impress your friends and family? Look no further than our 4th of July Soft Sugar Cookies with Sprinkles recipe! These cookies are not only delicious, but they are also incredibly easy to bake with our non-stick cookie sheet and kitchen tools, ensuring that they turn out perfectly every time. The red, white, and blue sprinkles add a stunning touch to these cookies, representing the colors of the American flag and making them the perfect addition to any 4th of July celebration.


Whether you're sharing them at a backyard barbecue or packing them up for a picnic in the park, these cookies are sure to be a hit. So, let's get baking and add some festive flair to your 4th of July food spread!


  • Stackable Set of 5 Bakeware Pans Easy Store™ (OR Aluminized Steel Cookie Sheet, Commercial Grade Pure Aluminum Cookie Sheet, Cookie Sheet 13", 15", 17")
  • 2-1 Scraper & Spatula 10"
  • Brush and Spatula Set
  • 4pcs Measuring Cups with Scraper
  • Mixing Bowls
  • Whisk (Silicone or Stainless Steel)
  • Carbon Steel Rolling Pin
  • Reusable Piping Bag and Tips
  • Set of 3 Scalloped Cookie Cutters (Optional)


For the cookie dough:

  • 1 cup salted butter at room temperature
  • 1 cup granulated sugar
  • 2 eggs at room temperature
  • 2 tsp vanilla extract
  • ½ tsp almond extract
  • 3 cups all-purpose flour
  • 1 tbsp cornstarch
  • 2 tsp baking powder
  • ½ tsp salt

For the frosting:

  • ½ cup salted butter at room temperature
  • 3 cups powdered sugar
  • ½ tsp vanilla extract
  • ¼ tsp almond extract
  • 2-4 tbsp heavy cream or milk at room temperature
  • ¼ tsp salt
  • sprinkles


For the cookie dough:

  1. Preheat the oven to 350°. In the bowl of a stand mixer, cream the butter and granulated sugar for 3-5 minutes, or until light and fluffy. Add in the vanilla, almond extract, and eggs. Mix on low until just incorporated.
  2. While the mixer is on low, slowly add in the flour, cornstarch, baking powder, and salt and mix until everything is just incorporated. Do not over-mix.
  3. Use a large cookie scoop (about 3 tablespoons of dough per cookie) to make dough balls. Space 2-3 inches apart. Use a round glass and press the bottom onto the cookie dough to flatten. Bake for 9-11 minutes or until the edges are just set. Remove from the oven and allow to cool on the pan for 3 minutes before transferring to a cookie rack to cool completely.

For the frosting:

  1. While the cookies are cooling, make the frosting. In the bowl of a stand mixer, beat the butter, powdered sugar, vanilla, and almond extract until smooth. Add in heavy cream 1 tablespoon at a time until it reaches the desired consistency.

To decorate:

  1. Once the cookies have completely cooled, spread about 2 tablespoons of frosting on top and add red, blue, and white sprinkles. Enjoy!

*Credits to Emily for the images, and recipe, and for baking these cookies using our products. Click here to read her full blog!

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