4th July Firework Spiral Cookies
Do you need a fun Red, White & Blue idea? These spiral cookies are easy 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)
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 too 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 .
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!
- See the Flag Cookie Post here
- or the Video below.
Sugar Cookies
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
- 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, the refrigerate for three hours or overnight. (We have even made our dough up 2 days ahead and its fine in the frig).
- 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 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.
- 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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