4th Of July Firework Cookies Recipes

FIREWORKS COOKIES

Steps:

• Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl.
• Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.
• Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a floured surface. Cut out cookies using a 1 3/4-, 2 1/4-, 2 3/4-, or 3 1/2-inch round cookie cutter, rerolling scraps once. Transfer to a baking sheet. Refrigerate until firm, about 30 minutes.
• Bake until edges just start to brown, 17 to 19 minutes. Transfer cookies to a wire rack, and let cool completely.
• Decorate the cookies: Pipe an outline of white icing around edge of 1 cookie, leaving a 1/4-inch border, then "flood" with more white icing to cover.
• Immediately pipe a red or blue dot in the center of cookie. Then pipe concentric rings of colors around the center dot (using the same color as the dot, or alternating colors).
• Immediately drag a toothpick through the colors to create bursts, starting from the center dot and working toward the edge, then alternate dragging inward and outward as you work around the cookie. (Or drag around the cookie in 1 direction or curve the lines for a pinwheel effect.) Let dry. Repeat with remaining cookies and icings.

4TH OF JULY FIREWORKS COOKIES RECIPE

Steps:

• Mix together the dry cake mix, butter, cream cheese, egg, and vanilla until soft dough forms.
• Stir in the cookie chunks, 1/2 cup M&M's, and 1/4 cup of the sprinkles gently.
• Refrigerate the dough for 30 - 60 minutes.
• Preheat oven to 350 degrees.
• Roll into 24 even dough balls. Press the remaining M&M's into the tops of the dough balls. Add extra sprinkles to the tops of the the dough balls, if desired.
• Place the dough balls on cookie sheets and bake for 10 minutes.
• Remove from the oven and cool on the cookie sheets for 2 minutes, before moving them to a piece of parchment paper on the counter.
• Let the cookies cool completely so they set up, then store in a tightly sealed container.