4th of July Sugar Cookies

These red, white, and blue cookies are perfect for the Fourth of July! They're easy to make the day before and then bake, too.

Course Dessert

Cuisine American

Prep Time 40

Cook Time 10

Chill Time 1

Total Time 1 50

Servings cookies

Calories 110kcal

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, and beat until fully incorporated. Mix in the vanilla and almond extract.
Slowly add the flour mixture to the wet ingredients and mix until just combined.
Divide the dough into three equal parts (about 3/4 cup each).
Add red gel food coloring to one part and blue gel food coloring to another part, leaving the third part plain. This can be done in your mixer or kneaded with your hands or a spoon.
Roll each dough ball into a log (each about 12 inches long) and place them together (2 logs on the bottom and 1 log on top in the middle). Gently press the logs together and twist to create a swirled effect.
Once twisted together, compress the log until it’s 8-9 inches in length and about 2½-3 inches in diameter. Tightly wrap in plastic.
Chill the dough log in the refrigerator for at least 1 hour or until firm. To prevent 1 side from being flat, chill dough vertically in a tall cup.
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing 2-inches apart. Top with sprinkles.
Bake for 10-12 minutes or until the cookies are firm.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional information is for two dozen cookies. The recipe may make more.