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Star-Spangled Flag Cookies

Do you need a fun Red, White & Blue idea? Well these festive flag cookies don’t even require a cookie cutter! Just cut them into rectangles using a knife or pizza cutter, that’s how easy they are, and your kiddos will love to help make these with you for your Fourth of July celebrations. The spiral cookies are easy too and This is something All ages will have fun making together!

We made flags, stars and spirals and whichever way you frost them they’re not hard to make! I’ll share some tips below to help them turn out perfect and to make these fun cookies easy to make by baking on one day and decorating on the next. So keep reading.

You only need 3 things to make these!
1. 1 batch of Your favorite sugar cookie dough- chilled (or a cookie mix). My favorite recipe is below.
2. 1 can or recipe of white frosting (also some red & blue food coloring)
3. stars or sprinkles – which makes them suuper cuute.

For the Flag cookies :

For the flags, just roll your dough out, “thick” (Tip number 1 😊) and then I simply cut mine out using a butter knife, into rectangles the size you want. Bake them until lightly golden, and cool them well. (If you bake them the day ahead, and then decorate them on the 2nd day, it makes its easier especially when you have younger kids that will be joining in the fun. ( Smart mom Tip #2 😊)

Next To decorate: separate your frosting into three bowls. You leave one white , color one red and the other bowl blue. That’s easy, right 😊

Now to frost them, I put white frosting in one bag, blue in another and red in another. Its so much neater and easier to frost cookies when you put your frosting in “frosting bags”! Next I used a flat tip #47 (but you know me, if you don’t have a 47 then a #48 will work, or even a rose-petal tip like #124 will work. So use what you have!) Now my daughters did most of these ones, they are pretty much my baking crew and I have retired to dish crew 🙂

First you simply pipe on a long flat red stripe and then do the same for the white stripes and continue to repeat with red and white. Next for blue, we virtually did the same thing, pipe on the blue in flat stripes. ( …and no I didn’t pre-frost the cookies first…thats just too much frosting, we just striped them right on the baked cookie and it worked well and looked great)

Next you just add sprinkles for stars in that tiny blue area (you don’t need many)! And they are done and what fun & festive flag cookies, everyone will surely enjoy them!

Now I share this picture because we’ve been making flag cookies so long, that in the early days we did them like this (above). Back then All I had on hand was white sprinkles, no stars, or other fancy shapes and the girls were young and just learning, yet they had just as much fun making them as the boys did gobbling them down. So again mama’s use what you have and it will turn out perfect. 😊 To be honest the spiral cookies happened one year because they wanted to do something different than our “traditional flag cookie” making as we had done flags several years in a row now, and So the spirals were born!

Now if you want to see what else happens as girls grow older and more creative…..well we do cupcakes, and cake pops and…..well you can click on any of those below to see those ones. We’re always making something fun for the holidays

Now as for those star cookies …well thats what happens around here when we still have leftover dough, we get creative! So get out your christmas star cutter and make a few of those if you wish because that’s what happened, we simpy had a lil extra dough so we made a few stars to go with our flags. And I think they made the cookie tray turn out cute as ever. Just a lil frosting and sprinkles is all that was used on the easy stars. And I think the simpler the stars are, the better they look with the flags below!

Ok now for these Fun Spiral Cookies:

Roll out your dough and cut into circles using a canning jar , a tall glass or circle cutter (whatever you have, will work). Bake until firm and golden and always cooool cookies very well before decorating!

Now all that’s needed for these round Spiral cookies is 1 can of white buttercream frosting.

First frost the tops all white, then with the frosting that’s left dye some blue and some red. See, I love how easy these are!

Ok when doing red & blue spiral part, only do ONE cookie at a time, (ask me how I KNOW that your red & blue frosting, WILL firm up to much, to smoothly blend together, when you pull the toothpick thru them, to make the spirals!!)😊 …..So spiral them one at a time!

Simply pipe a circle of red and then a circle of blue frosting, using a writing tip #3 or #4 around the cookies.

Look and you’ll see I have 4 – 5 red and blue circle rings, in any order of red & blue pattern you like. Next very quickly using a toothpick, start in the center and pull it to the outer edge of the cookie to give it the spiral look. That’s it!

The girls helped me make these spiral cookies, and they were thoroughly enjoyed by all! Now we actually made these one summer and the flag cookies a different summer. So don’t over do mamma, keep it simple and then its fun for everyone including you .

If you look close at my picture you can see which cookie I waited toooo long to pull the spirals thru. And you can see the ones that were neatly done while the frosting was moist and had no time delay. Again the pattern of red & blue circles can be your choice. 😊

Sugar Cookie Recipe
· 1 Cup – Real butter (room temperature)
· 1 1/2 Cups – Powdered sugar
· 1 tsp. – Real vanilla extract
· 1/2 tsp. – Almond extract
· 1 – Egg
· 2 1/2 Cups plus 2 Tbsp. – All-purpose (organic) flour
· 1 tsp. – Baking soda
· 1/2 tsp. – Salt

Beat together your butter, sugar, vanilla and almond extract, and the egg until nice and creamy. In a separate bowl stir the dry ingredients together.

Then Mix your dry into the creamed ingredients. Now shape your cookie dough into a ball so you can wrap in saran wrap, then refrigerate for three hours or overnight. (We have even made our dough up 2 days ahead and its fine in the frig).

When ready to bake, take dough out, Heat oven to 350 degrees Fahrenheit.

Divide dough in half, (keep one half in the refrigerator) while you roll one half out. We roll ours thick! Which I learned from my oldest daughter who whenever she rolled it, she did it very thick (funny who would of known she’d turn our to be a chef and beautiful cake and cookie baker, when she grew up!) So I learned from her, that a lil thicker rolling out is a bit better of a cutout cookie. As the MOM, I guess like everything else, I was always trying to make things go farther than they should and well cookie dough ain’t where you want to stretch things 😉

Dont be exact about it all, just have fun and roll out your dough to desired thickness. Then cut into rectangular shapes for flags or round circles for spirals.

Bake for 7 minutes or until the edges are light brown. If they are undone they will break when you lift them to decorate them. This recipe makes about 20 small cookies or 15 bigger cookies.

Tips on sugar cookie dough!
-Adding a little more flour to your batter if its too sticky helps the cookie keep its shape and not spread during baking.
-Also remember what I shared, cut them thick, not on the thin side, its another way it helps them hold to there nicely cut shape.
-Lastly, Rolling and Re-rolling is what makes a tough and dry cookie, so not too much rolling and extra flour!
Now with those 3 tips, your cookies will be fab!

Enjoy them with some good conversation with your children and praises to our Heavenly Father for
what we still have today – freedom!
Have a wonderful time celebrating Independence Day!

Sugar Cookies

Sugar Cookies
Prep Time 20 minutes
Cook Time 7 minutes
Additional Time 3 hours
Total Time 3 hours 27 minutes

Ingredients

  • 1 Cup – Real butter (room temperature)
  • 1 1/2 Cups – Powdered sugar
  • 1 teaspoon – Real vanilla extract
  • 1/2 teaspoon – Almond extract
  • 1 – Egg
  • 2 1/2 Cups plus 2 Tablespoons – All-purpose (organic) flour
  • 1 teaspoon – Baking soda
  • 1/2 teaspoon – Salt

Instructions

    1. Beat together your butter, sugar, vanilla and almond extract, and the egg until nice and creamy.  In a separate bowl stir the dry ingredients together.
    2. Then Mix your dry into the creamed ingredients. Now shape your cookie dough into a ball so you can wrap in saran wrap, the refrigerate for three hours or overnight. (We have even made our dough up 2 days ahead and its fine in the frig).
    3. Heat oven to 350 degrees Fahrenheit.
    4. Divide dough in half, (keep one half in the refrigerator) while you roll one half out. We roll ours thick! Which I learned from my oldest daughter who whenever she rolled it, she did it very thick (funny who would of known she’d turn our to be a chef and beautiful cake and cookie baker, when she grew up!) So trust me I learned from her that thicker is a bit better. As the MOM, I was allllways trying to make things go farther than they should and well cookie dough ain’t where you want to stretch things. Dont be exact just have fun and roll out your dough out to desired thickness. Then cut into rectangular shapes for flags or round circles for spirals.
    5. Bake for 7 minutes or until the edges are light brown. If they are undone they will break when you lift them to decorate them. This recipe makes about 20 small cookies or 15 bigger cookies.

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Delightfully yours,
Annette

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