Patriotic Sprinkle Cookies Recipes

PATRIOTIC STAR COOKIES

Steps:

• In a large bowl, use a mixer to cream together sugar and butter. Add egg and vanilla, mix very thoroughly.
• Add the flour, baking powder and salt then mix until a cookie dough forms.
• Divide cookie dough into 3 parts. Color one part blue and another part red then leave the third plain. Knead each one to make sure the color is distributed evenly.
• Cover each cookie dough color in its own plastic wrap and refrigerate for at least one hour. Remove cookie dough from fridge and let sit for about 5 minutes.
• Preheat oven to 375 degrees F. and line a cookie sheet with parchment paper and set aside. Break the cookie dough colors into several small spheres, about 2 inches in size.
• Sprinkle your pantry mat with flour and place and press the different color cookie dough spheres together, alternating colors. Sprinkle a rolling pin with flour.
• Roll out cookie dough until it's about ½ an inch thick. Cut out 12-14 star-shaped cookies and place about an inch apart on lined cookie sheet.
• Note: To re-roll dough, be sure to piece the cut-up dough together (rather than re-shaping it into a ball and rolling) because this will keep all the colors in-tact.
• Bake for 6-7 minutes. Carefully remove from the cookie sheet and allow to cool on a wire rack.

RED WHITE & BLUE CHOCOLATE CHIP COOKIES

Steps:

• Combine your melted (and cooled) butter and sugars in a large bowl and stir until well-combined.
• Add egg, egg yolk, and vanilla extract and stir until combined.
• In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
• Gradually add dry ingredients to wet and mix until combined.
• Stir in semisweet and white chocolate chips.
• Add sprinkles and use a spatula to fold into the batter.
• Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least 30 minutes.
• Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
• Once oven has preheated, remove your chilled cookie dough from the freezer and roll dough into approximately 2-Tablespoon-sized scoops. Roll gently to form a ball and place on prepared cookie sheet (space cookies at least 2" apart).
• Bake on 350F (175C) for 10-11 minutes, centers of the cookies may still seem slightly underbaked -- allow cookies to cool completely on cookie sheet to finish cooking there, this will help keep them nice and soft.
• If desired, gently nestle additional chocolate chips and white chocolate chips into the tops of each cookie within 1 minute of coming out of the oven.

PATRIOTIC SPRINKLE COOKIES

Steps:

• Preheat the oven to 350°.
• Either using a stand mixer or a handmixer, cream together the butter and sugar. Cream for about two minutes or until light and fluffy.
• Scrape down the sides of the bowl. Add in the eggs and vanilla and mix until well combined.
• Add in the flour, baking powder, and salt. Mix until fully incorporated. The dough will be very sticky.
• Pour your sprinkles into a bowl. Scoop the cookie dough out of the mixing bowl and place in the sprinkles.
• Roll the dough around in the sprinkles until it is fully covered. Reshaped the dough into a ball before placing on a parchment paper lined cookie sheet.
• The cookies will spread quite a bit while baking, so I suggest limiting each cookie sheet to about eight cookies.
• Bake at 350° for 10 minutes. Cool completely on the pan.
• The cookies will stay fresh in an airtight container for 2 to 3 days.

SPRINKLE SUGAR COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
• Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it's ready.
• Add the egg and egg yolk and mix until well combined.
• Add the vanilla extract and mix until well combined.
• Add the dry ingredients to the wet ingredients and mix until the dough is well combined, but don't over-mix. It will be thick and a little sticky.
• Fold in 1/2 cup of sprinkles, if you're mixing them into your cookie dough.
• Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll the dough into a ball, then roll each ball in the additional sprinkles to coat them, if desired. Set the balls on the baking sheet.
• Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should look done. Don't over-bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
• Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.