4th of July Cookies with M&M’s
Red, white and blue 4th of July cookies are a festive way to celebrate Independence Day! This easy cookie recipe uses basic ingredients with colorful m&m chocolate candies and sprinkles. They’re the perfect treat to bring to your barbecue or holiday party!
When it comes to festive desserts, I always opt for cookies. It is so easy to stir in colorful m&m’s or sprinkles to match the occasion! These red, white and blue cookies are just the thing you need for a Fourth of July celebration. If you wanted to be even more fun, turn the cookies into ice cream sandwiches!
Why You’ll Love This Recipe
- Tried and true recipe: The cookie dough is the same base I use for my chewy chocolate chip cookies. It guarantees soft, but chewy cookies.
- Easy to make ahead: The dough can also be made ahead of time for easy party prep!
- Versatile recipe: You can mix in any color sprinkles or m&m’s to the dough depending on the holiday (just check out my Halloween cookies).
- Patriotic and fun! All the red, white and blue sprinkles and m&ms add a festive flare to these cookies for the Fourth of July.
- Butter: Use unsalted butter that is room temperature. Salt is added separately to activate the leavening agents.
- Brown sugar: For chewy cookies, use light brown sugar in addition to granulated sugar.
- Eggs: One egg, plus an egg yolk, helps bind the ingredients while making a rich flavor.
- Cornstarch: This secret ingredient creates a pillowy soft texture!
- Baking soda: To help the cookies rise, include baking soda with the dry ingredients. Make sure it’s fresh and not expired for best results.
- M&M’s and sprinkles: Here’s where all the fun is! It’s easy to find patriotic m&m’s and sprinkles at your local grocery store when the 4th of July is coming up.
Refer to the recipe card for ingredient details and measurements.
How to Make 4th of July Cookies
- Whisk together your dry ingredients: flour, cornstarch, baking soda and salt. Set aside.
- Make the dough: Beat the butter, brown sugar and granulated sugar together until light and fluffy. Add the egg, egg yolk and vanilla and beat until incorporated.
- Add the dry ingredients and mix just until combined. Stir in the m&m’s and sprinkles by hand. Chill the dough in the refrigerator for at least 2 hours.
- Scoop heaping tablespoons of dough and roll into balls. Bake cookies at 350 F for 12 minutes or until the edges are set and the centers are soft. Transfer to a wire rack to cool.
Weigh your ingredients for accurate measuring. It’s especially important to measure your flour correctly. If too much flour is added, the cookies will turn out dry and cakey. If you don’t have a scale, spoon and level your flour into the measuring cup (don’t pack it down).
Use room temperature ingredients. Not only are they easier to combine, but they make a more consistent dough and even’y textured cookies.
Chill the dough. Yes, it takes a little extra time, but this is the trick to super chewy cookies!
Make Ahead and Storage Tips
Make ahead: The dough will keep in the refrigerator for up to 48 hours. Let the dough sit on the counter until soft enough to scoop. This usually takes about the same time as preheating the oven (15 minutes or so).
Freezing: Scoop the dough into balls and place them in a freezer bag or airtight container for up to 1 month. It helps to put parchment paper or wax paper between any layers to prevent the cookie dough balls from sticking. When ready to bake, simply put the frozen cookie dough balls on the prepared baking sheet and increase baking time to 14 to 15 minutes.
Storage: Cookies will keep in an airtight container at room temperature for up to 5 days. Cookies are best when they are eaten the day they are baked.
Frequently Asked Questions
The dough is too warm or you put the cookie dough on a hot cookie sheet. Be sure to work quickly when rolling the dough into balls as the heat of your hands will warm the dough. If you’re baking in a warm climate, that will affect the dough as well.
Your local grocery store will typically have holiday-themed baking supplies close to the Fourth of July. If you can’t find any, you can always order cookie decorations online.
Yes, you can make these cookies without m&m’s. Either substitute the m&m’s with chocolate chips or omit the m&m’s completely.
Fourth of July is the perfect opportunity to bake a festive dessert! Here are some more recipes you’ll love.
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Get the Recipe: 4th of July Cookies
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g or 1 1/2 sticks) unsalted butter, room temperature
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup red, white and blue M&M's
- ¼ cup red, white and blue sprinkles
- In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat on medium speed the butter, brown sugar and granulated sugar until light and fluffy, about 4 minutes. Scrape down the sides of the bowl when necessary. Add the egg, egg yolk and vanilla. Beat until combined, 20 to 30 seconds.
- With the mixer on low, slowly add the flour mixture to the dough. Careful not to over beat. With a wooden spoon or rubber spatula, stir in the M&M’s and sprinkles by hand.
- Cover cookie dough with plastic wrap and chill for at least 2 hours (or overnight).
- When ready to bake, preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
- Use a medium cookie scoop to scoop a heaping tablespoon of the chilled cookie dough. Shape it into a ball, and place onto the prepared baking sheet. Repeat placing each ball of cookie dough about 2-inches apart.
- Bake for about 12 minutes or until the edges start to turn golden brown. Cool on the pan for 5 minutes and then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.