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4th of July Sugar Cookies with Buttercream Frosting

4th of July Sugar Cookies with Buttercream Frosting

These soft and chewy 4th of July Sugar Cookies are topped with fluffy homemade buttercream frosting and festive red, white, and blue sprinkles. Perfect for patriotic celebrations, these decorated sugar cookies are easy to customize and ideal for holiday parties, potlucks, and family baking days.
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Prep Time 1 hour
Cook Time 14 minutes
Total Time 1 hour 14 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 4 cups powdered sugar, sifted
  • 1 cup unsalted butter for buttercream, softened
  • 1/4 tsp salt for buttercream
  • 2 tsp vanilla extract for buttercream
  • 1/3 cup red, white, and blue sprinkles

Equipment

  • mixing bowls
  • stand mixer or hand mixer
  • Rolling Pin
  • cookie cutters star or circle shapes
  • baking sheets
  • parchment paper
  • wire cooling rack
  • offset spatula or piping bag

Method
 

  1. Line three baking sheets with parchment paper and set aside.
  2. Whisk together flour, baking powder, and salt in a medium bowl and set aside.
  3. Cream butter and sugar in a stand or hand mixer until completely smooth.
  4. Add the egg and mix until combined. Add vanilla and mix again, scraping down the sides of the bowl.
  5. Add the dry ingredients and mix until a dough forms and pulls away from the bowl.
  6. Wrap the dough in plastic wrap and refrigerate for 45 minutes, or up to three days.
  7. Preheat the oven to 350°F. On a lightly floured surface, roll the dough to just under 1/4 inch thick.
  8. Dip cookie cutters in flour and cut out shapes, placing them strategically to minimize waste. Re-roll scraps and repeat until almost all the dough is used.
  9. Place cut cookies at least one inch apart on prepared baking sheets and refrigerate for 10 minutes.
  10. Bake for 12 to 14 minutes, until the bottom edges are just starting to turn golden brown.
  11. Transfer sheets to a wire rack and let cookies cool completely on the pan before moving them.
  12. For the buttercream, weigh and sift the powdered sugar. Beat softened butter with half the powdered sugar until incorporated, then add the rest and mix until smooth.
  13. Add salt and vanilla, mix on low, then increase to medium-high and beat for 4 to 6 minutes until light and fluffy.
  14. Frost cookies using a piping bag or offset spatula and immediately add red, white, and blue sprinkles before the buttercream sets.

Notes

Chill the cut cookies before baking to help maintain sharp edges and prevent spreading. Sift powdered sugar before making buttercream for a silky smooth texture. Add sprinkles immediately after frosting so they stick properly. Baked unfrosted cookies can be frozen for up to 2 months.