4th of July Cookies
Yield: about 2 1/2 dozen
Cook: 20 minutes
4th of July Cookies are perfect to bring to a celebratory picnic or party! Plus they’re cute and delicious.
My favorite part of any 4th of July celebration is definitely the food. I mean, fireworks are fun for the first minute and the last minute (the finale) but there’s only so much time you can crank your neck up at the sky before getting bored. However, I don’t think I’ll ever be bored of American classics like burgers, hotdogs, lemonade, and all other red, white, and blue-colored fare.
These 4th of July Cookies are picture-perfect for the 4th. Not only are they red, white, and blue but they’re full of fresh, tangy flavor thanks to cream cheese frosting and a hint of lemon. Plus, cookies are much easier to transport than pie, ice cream or cake if you’re heading to a park or party.
For all you Americans out there, what is your most cherished part of 4th of July?
Taste: Sweet (but not overly so), tangy, fresh.
Texture: The cookies are soft and tender with a slight chew. The frosting is creamy and luscious while the berries add a lovely pop of juiciness.
Ease: Nothing too difficult! Just slightly time-consuming.
Appearance: The best part of these cookies are how cute they are!
Pros: Super tasty and delicious, perfect for bringing to a 4th of July party or picnic.
Would I make this again? Yes!
4th of July Cookies
For the cookies
- 1 cup granulated sugar
- 16 tablespoons (2 sticks or 1 cup) unsalted butter, at room temperature
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fresh lemon zest
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
For the frosting
- 1 (8-ounce) package cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon lemon zest
- 2 teaspoons vanilla extract
- fresh blueberries
- fresh raspberries
For the cookies:
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats.
With an electric mixer, cream together sugar and butter until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Beat in eggs, vanilla, and lemon zest until thoroughly combined.
Add the flour, baking soda, salt, and cream of tartar and beat until just combined.
Drop tablespoonfuls of dough onto prepared baking sheets, spacing 2 inches apart. Flatten dough slightly with your hand. Bake 10-11 minutes, until the edges are slightly golden. Place baking sheets on cooling racks until the cookies are set then remove cookies directly to racks. Let cool completely before frosting.
For the frosting:
With an electric mixer beat cream cheese, sugar, lemon zest, and vanilla until light and fluffy.
Spread an even layer of cream cheese frosting over each cooled cookie. Garnish the cookies with blueberries and raspberries. Serve immediately or store in the fridge for up to 2-3 days, bringing down to room temperature before serving.
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