A classic sugar cookie recipe that is soft and full of vanilla flavor and SPRINKLES. Add red, white and blue sprinkles to make these patriotic. This is a super easy, made-from-scratch sugar cookie recipe!
The red, white and blue sprinkles make these cookies perfect for any patriotic celebration, but you can use any sprinkles in these cookies for any celebration!
Note: you need to chill the dough before baking. Roll the dough balls in the sprinkles before chilling. Once the dough has chilled, it is hard to get the sprinkles to stick.
Patriotic Sugar Cookies
Print RecipeIngredients
- 1/2 cup unsalted butter, room temperature
- 2/3 cup white granulated sugar
- 1/4 cup powdered sugar
- 2 egg yolks, room temperature
- 1-1/2 teaspoons vanilla extract (I used Rodelle Bakers Extract)
- 1-1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1-1/2 teaspoons cornstarch
- 1/4 cup red, white and blue sprinkles
- 1/3 cup white chocolate chips (optional)
- Additional sprinkles for rolling
Instructions
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and both sugars. Mix on medium-high speed until light and fluffy. Add the eggs yolks and mix until incorporated. Add the vanilla extract. Mix until combined.
Turn the mixer to low speed and add the flour, salt, baking soda, baking powder and cornstarch. Mix until barely combined.
Remove the bowl from the mixer and use a rubber scraper to ensure all the ingredients are incorporated. Fold in the sprinkles and white chocolate chips.
Line one to two baking sheets with parchment paper. Scoop standard sized cookie dough balls and roll in a bowl of sprinkles, coating the dough balls. Place on the baking sheets and refrigerate for one hour.
Once dough has chilled, preheat oven to 350-degrees and bake cookies, one baking sheet at a time for 11-12 minutes. Cookies may appear underdone, but they continue to set on the baking sheet. Allow cookies to cool and set on the cookie sheet for 30-minutes before transferring to a wire rack to finish cooling. Repeat process with remaining baking sheets of cookie dough balls.
Notes
Store cookies in an airtight container at room temperature. Cookies will stay soft and fresh for 7-10 days.
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I used my FAVORITE vanilla extract in these cookies. Rodelle Baker’s Extract has a rich vanilla flavor with a hint of chocolate. So. Dang. Good. Check it out here to buy your own!
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10 of the Most Popular Desserts in the World - Kelly Lynn's Sweets and Treats
August 27, 2023 at 4:09 PM[…] you’re partial to the fun patriotic sugar cookie or occasionally devour a tub of ice cream with no shame whatsoever, then you’re probably also […]