4th of July Cookies
These 4th of July cookies use M&Ms and sprinkles for red, white, and blue cookies that are perfect recipe for Independence Day or Memorial Day.
Servings: 18
Calories: 231kcal
Ingredients
- 1/2 cup unsalted butter melted
- 1/3 cup granulated sugar 67 g
- 1/2 cup packed light brown sugar 100 g
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour spooned and leveled 186g
- 1 1/2 cups red white, and blue M&M, plus for for topping if desired
- 1/2 cup red white, and blue sprinkles
Instructions
- Add the melted butter, brown sugar, and granulated sugar to bowl and mix until smooth and combined.
- Mix in the vanilla and egg and continue mixing until combined.
- Add in the flour, salt, and baking soda and mix on low until it starts to combine. Then turn up the speed and mix another 15-30 seconds until it is smooth, scraping down the sides of the bowl as necessary to make sure everything is incorporated. Try not to over-mix the batter. You want to mix until it is just combined.
- Then, using a spatula or large spoon gently fold in M&Ms and sprinkles.
- Please 2 tablespoon balls of dough on a baking sheet lined with parchment. If desired, add extra M&Ms on top.
- You don’t have to worry how far apart they are as we are chilling the cookie dough, not baking it at this time. Cover with plastic wrap and place in the fridge for 1.5 to 2 hours, or up to 24 hours.
- When ready to make, preheat the oven to 350℉.
- Place the balls of dough on a baking sheet lined with parchment paper or a silicone baking mat, making sure they are about 2 inches apart.
- Bake for 11-13 minutes until the edges are golden.
- Let cool and enjoy!
Video
Notes
- Measure out the flour using a scale or the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife.
- An ice cream scoop works great for getting even sized cookies.
- Be sure to chill the dough for at least 1.5-2 hours. You can make the dough up to 24 hours in advance.
- For perfectly round cookies, you can use a large cookie cutter and this cookie cutter hack once they come out of the oven.
- This recipe makes 18-20 cookies and can be halved for a small batch or doubled for a large batch.
Nutrition
Serving: 1cookie | Calories: 231kcal | Carbohydrates: 34g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 113mg | Potassium: 25mg | Fiber: 1g | Sugar: 25g | Vitamin A: 210IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg
