On our day off, my sister and I decided to make 4th of July Cookies and came across this GENIUS idea to sprinkle sugar cookies with blue sprinkles and red Pop Rocks! Sticks to the 4th of July theme and adds a kick of fireworks in your mouth! The cookies themselves are star-shaped sugar cookies and we just used some icing we had in the fridge. These cookies really are festive and brings back memories of eating those Pop Rocks straight. Happy 4th of July and I hope you enjoy these fun cookies! My sister also was kind enough to take some amazing pictures (I’m positive you can tell when the pictures come from her and when they come from my iPhone but still want to give her a well-deserved shout out!).
Also, if it wasn’t enough of her to take pictures of the baking process, she also took the time to take some pictures of where the BWF magic happens. It’s no gourmet kitchen but it’s my cozy nook where I have everything I need to bake with ease, comfort and joy. Let’s bake! If you want to set up a session just email me at email@example.com.
- 3/4 cup unsalted butter, slightly softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg at room temperature
- 2 tsp vanilla extract
- 1/4 tsp almond extract
- 2 and 1/4 cups all-purpose flour
- 1/2 tsp baking powder
In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth – about 1 minute.
Add the sugar and beat on high speed until light and fluffy, about 3 or 4 minutes.
Scrape down the sides and bottom of the bowl as needed.
Add the egg, vanilla, and almond extract and beat on high until fully combine, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Whisk the flour and baking powder together in a medium bowl.
Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
Divide the dough into 2 equal parts.
Roll each portion out onto a piece of parchment to about 1/4″ thickness.
Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 1 day. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. Chill up to 2 days (max).
Once chilled, preheat oven to 350F. Line 2-3 large baking sheets with parchment paper or a silicone baking mat. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
Bake for 8-10 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.