Firework Cookies
These firework cookies are bursting with festive fun and perfect for your 4th of July celebration! Shaped like stars and topped with colorful royal icing, they’re a sweet way to add sparkle to your dessert table. Whether you’re hosting a backyard BBQ or watching fireworks with friends, these patriotic sugar cookies are sure to steal the show!
Baking these firework cookies has become one of my favorite ways to kick off the Fourth of July! There’s just something so fun about cutting out little star shapes and decorating each one with bright, festive royal icing, it’s like edible fireworks.
I always serve these alongside my classic American flag cake and a big batch of my 4th of July M&M cookies (because more cookies is always the answer). These star cookies add the perfect touch to any dessert table, and they’re as fun to make as they are to eat. If you love a good sugar cookie with a little patriotic flair, this recipe’s for you!
Why You’ll Love This Recipe
- My go-to sugar cookie dough. This is the same trusty recipe I use for all my shaped cookies. It bakes up soft in the center with crisp, clean edges that hold their shape beautifully while baking.
- No need to chill. You can go straight from mixing to rolling and cutting. Quick and easy, just how I like it!
- Endlessly adaptable. This dough and icing work for any occasion, just swap out the shapes and icing colors. I’ve used it for everything from Halloween pumpkin cookies to cute Valentine’s hearts.
- Festive and patriotic. The red, white, and blue firework design makes these cookies a standout treat for your Fourth of July celebration.
Ingredient Notes
- Unsalted butter: Stick with unsalted butter at room temperature so you can control the salt level yourself.
- Vanilla extract: Use a high-quality pure vanilla extract for the best flavor. I love Rodelle, but any good one will do the trick.
- Baking powder: This helps the cookies puff slightly and stay nice and tender. Make sure yours is fresh so it works properly.
- Powdered sugar: Also called confectioners’ sugar, it sweetens the cookies and gives them a super soft, melt-in-your-mouth texture.
- Meringue powder: Key for royal icing—it helps it firm up and hold its shape when dry. You’ll find it online or at most baking supply stores.
- Food coloring: I recommend gel food coloring for vibrant results without thinning your icing.
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Different shapes. Switch out the star cutter for flags, fireworks, or letters spelling “USA”. You can even make all different shapes for variety.
Switch up the decorations. Have fun with your cookie designs! Try marbling different icing colors together or using star-shaped sprinkles and edible glitter. You can even let the kids decorate their own with red, white, and blue candies for a fun activity.
Flavor the dough. Add about 1/2 tsp almond, lemon, or orange extract along with the vanilla for a flavorful twist.
How to Make Firework Cookies
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, cream the butter and sugar until the mixture is light and fluffy. Beat in the egg and vanilla until fully incorporated.
- Gradually mix the dry ingredients into the wet ingredients until just combined without over-mixing.
- Roll the dough out to about 1/4-inch thickness. Use a 2 ½ to 3 inch star-shaped cookie cutter to cut cookies and place on prepared baking sheet. Gather and reroll scraps as needed.
- Bake at 400°F for about 7-8 minutes, or until the edges are set and lightly golden.
- In a large mixing bowl, whisk the meringue powder and a few tablespoons of water until foamy. Add the vanilla and powdered sugar, then beat until the icing is thick and forms soft peaks.
- Spoon half the icing into a piping bag with a round tip. Outline and fill the cookies with white icing, using a toothpick to spread it evenly if needed. Let the cookies dry completely.
- Divide the remaining icing into two bowls and color one red and the other blue. Transfer to piping bags with small round tips. Decorate the tops with fun firework designs.
Expert Tips
Chill for clean cuts. While this recipe doesn’t require chilling, popping the cut-out cookies into the fridge for 10 minutes before baking helps prevent spreading, especially on warm days.
Prevent icing crust. Always cover your bowls of royal icing with a damp paper towel when not in use to keep it from drying out.
Let icing dry fully. Allow the base icing to dry completely before adding firework details. This keeps your designs crisp and clean.
Practice first. Practice your firework design on a piece of parchment paper before piping directly onto the cookies. It helps get your lines just right!
Make Ahead and Storage Tips
Make ahead. You can make the dough ahead and keep it covered in the fridge for up to 48 hours. For longer storage, shape the dough into a disc, wrap it tightly in plastic wrap, and freeze for up to 3 months to avoid freezer burn.
Storing leftovers. Once baked, store the firework cookies in an airtight container at room temperature for up to a week.
Freezing. To freeze baked cookies, wrap them in stacks of 4 or 5 with plastic wrap, then place them in a freezer bag or airtight container. They’ll stay fresh for up to 3 months.
Recipe FAQ
Make sure your dough isn’t too warm and avoid overmixing. Using the right amount of flour and chilling for about 30 minutes can help if spreading is a problem.
Whip the icing until you get medium-soft peaks, and add water slowly to adjust the consistency. Using meringue powder helps it set nicely.
Add a few drops of water to thin it or powdered sugar to thicken it, mixing slowly to reach the desired texture.
Related Recipes
Looking for more ways to celebrate America? Here are some of my tried and true favorites!
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Get the Recipe: Firework Cookies
Ingredients
Cut Out Sugar Cookies
- 2 ½ cups (312 g) all-purpose flour, plus more for dusting work surface
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 ½ cup (180 g) confectioners’ sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
Royal Icing
- 2 Tablespoons meringue powder
- 5-6 Tablespoons warm water
- 1 teaspoon pure vanilla extract
- 2 ⅔ cups (320 g) confectioners' sugar, sifted
- Blue food dye gel
- Red food dye gel
Instructions
Sugar Cookies
- Preheat oven to 400° F. Line baking sheets with parchment paper and set aside.
- In a bowl, whisk together the flour, baking powder, salt. Set aside.
- In a large bowl, combine softened butter and confectioners’ sugar using a hand mixer. Beat until light and fluffy, about 1 to 2 minutes. Add the egg and vanilla, and beat until thoroughly incorporated, about 30 seconds. Scrape down sides as necessary.
- With mixer on low, slowly add flour mixture to the bowl. The dough is ready when most of it sticks to the paddle. When touched, it has a little give, but does not stick to fingers. If it’s too sticky, add more flour, 1 tablespoon at a time.
- Flour the work surface and roll dough to about 1/4-inch thick, using flour for dusting as necessary. Use a 2 ½ to 3 inch star-shaped cookie cutter to cut cookies and place on prepared baking sheet. Gather scraps and re-roll dough when necessary. If baking in a warmer climate, chill cookies for 20 minutes before baking.
- Bake for 7 to 8 minutes, rotating halfway through. Allow cookies to cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely. Prepare icing.
Royal Icing
- Place the meringue powder and 5 tablespoons water in a large mixing bowl, and whip with the whisk attachment until foamy, about 3 minutes.
- Add the vanilla and confectioners’ sugar, then whip on medium speed until thick, about 3 minutes. The royal icing should hold a medium soft peak. If necessary, thin with additional water, a few drops at a time, to get the desired consistency.
- Transfer half the icing to a large icing bag with a round tip. Cover the bowl with the remaining icing with a wet paper towel so the icing doesn’t dry out. Outline the cookies, then flood them with white icing. Use a toothpick if needed to spread the icing into any bare spots. Let the cookies dry completely (this could take a few hours).
- Divide the remaining icing into two bowls. Add red food gel to one bowl and blue food gel to the second bowl. Transfer to two separate icing bags, each fitted with a small round tip (I used Wilton #2).
- After the icing on the cookies is dry, use the red and blue remaining icing to add firework designs on top. Dry completely.
