4th of July Cookies
Add red, white and blue M&M’s and sprinkles to these 4th of July cookies! This simple cookie dough makes soft, chewy cookies.
Red, white and blue cookies are a festive way to celebrate the 4th of July! 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!
Why this recipe works: The cookie dough is the same base I use for my chewy chocolate chip cookies. It guarantees soft, but chewy cookies. You can mix in any color sprinkles or m&m’s to create a festive spin on the dessert. The dough can also be made ahead of time for easy party prep!
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.
- Preheat the oven to 350 F. Line a baking sheet with parchment paper.
- Scoop heaping tablespoons of dough and roll into balls.
- Bake cookies for 12 minutes or until the edges are set and the centers are soft. Transfer to a wire rack to cool.
Make ahead tips
The great thing about cookies is that they can be made ahead of time! There are a few options. You can make the dough and keep it 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).
Another option is before you chill the dough, scoop the dough into balls. 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.
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.
Store cookies in an airtight container at room temperature for up to 5 days. Cookies are best when they are eaten the day they are baked.
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.
Related recipes
Fourth of July is the perfect opportunity to bake red, white and blue desserts! My favorite method of incorporating the patriotic colors is by using fresh berries, which are in season. Try my triple berry layer cake. The raspberries and blueberries add a pop of color to the white cake. You can also add star cutouts to the top of these mini blueberry pies. They are the perfect bite-sized American dessert! Another option are these festive red, white and blue cupcakes from I Heart Eating blog.
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!
Did you try these cookies? Be sure to leave a review in the comments and let other readers know how you liked the recipe. I also love seeing your baking creations on social media. Remember to tag @ifyougiveablondeakitchen !
4th of July Cookies
Ingredients
- 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
Instructions
- 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.
