4th of July Red White and Blue Confetti Cookies
This easy and festive cookie is the perfect addition to your 4th of July BBQ or any patriotic celebration. The simple ingredients, colorful sprinkles, and confetti cake nostalgia are bound to make this a new favorite recipe.
The patriotic sprinkles are what make these the perfect Memorial Day or Independence Day cookies, but you could substitute the appropriate seasonal colors for other holidays or try my recipe for standard Confetti Cookies with rainbow sprinkles for a birthday party or year-round treat!
These patriotic sprinkle cookies have the texture of chewy sugar cookies with the flavor of a classic funfetti or confetti cake. The secret ingredient is almond extract. The mixture of almond and vanilla extract take this from a standard sprinkle cookie recipe to full-on funfetti cookies, and the red, white, and blue colors give these cookies a fun, new spin.
One way to make these even more fun this summer would be to use these Fourth of July cookies to make ice cream sandwiches! These cookies turn out flatter than most of my other cookie recipes, so these would work perfectly for that purpose!
Ingredients to Make 4th of July Red White and Blue Confetti Cookies
- KAMUT® White Flour or other All-Purpose White Flour
- Baking Soda
- Baking Powder
- Fine Salt
- Unsalted Butter
- White Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- Almond Extract
- Red, White, and Blue Sprinkles
Tools to Make 4th of July Red White and Blue Confetti Cookies
- Baking Sheets
- Parchment Paper
- Measuring Cups and Spoons
- Stand Mixer fitted with the Paddle Attachment or Hand Mixer with a Large Mixing Bowl
- Medium Mixing Bowl
- Whisk or Dough Hook
- Sturdy Spatula or Wooden Spoon
- 2 oz Cookie Scoop
All About Ingredients for Red White and Blue Confetti Cookies
Flour
My favorite flour is KAMUT® White Flour, and you can read all about why I love it here, but I always write recipes for both KAMUT® White Flour and regular white all-purpose flour so that everyone can bake with me! I love KAMUT® Brand Wheat, but I also know it’s hard to find!
Butter
I often use cold butter in my cookie recipes. I do this to cut down or eliminate cookie dough chill time (and to make cookies whenever I feel like it!), but you will still need to chill the dough in this recipe either way. Also, I would recommend only using cold butter when you are using a high-power bowl-lift mixer. I recommend room temperature butter if you are using a hand mixer or a tilt-head mixer, and I write my recipes for both whenever I use cold butter. Using softened butter will increase the dough chill time, but nothing else will change, and the cookies will still turn out the same!
Extracts
I use a mixture of vanilla extract and almond extract for this recipe. I have heard of cake batter extract, and I’m excited to try it someday, but I like that vanilla and almond extracts are usually easy to find in stores, and the flavor combo is perfect in these cookies.
Sprinkles
This wouldn’t be a sprinkle cookie recipe without sprinkles! Around the Fourth of July, you can often find patriotic sprinkles, but because I like to avoid artificial dyes at home, I like to make my own mix. (Don’t worry! This is not a political statement – I’ve been avoiding artificial dyes for years! I just don’t like the studies I’ve seen on fake dyes, and I know they’re hard to avoid at restaurants and on vacation!)
How to Make 4th of July Red White and Blue Confetti Cookies
Line three cookie sheets with parchment paper and set aside. For this easy cookie recipe, start with the dry ingredients. Combine using a whisk or a dough hook and set aside.
Cream the butter and both sugars together using a stand mixer or a hand mixer and a large mixing bowl. When the mixture is smooth, add the eggs one at a time and mix until just combined. Add vanilla extract and almond extract and mix until smooth.
Add dry ingredients to the wet ingredients and mix until just combined. It’s okay if you still see a bit of flour because you still need to mix in the sprinkles. Using a wooden spoon or sturdy spatula, mix in the sprinkles.
Using a 2-ounce cookie scoop sprayed with cooking spray, place up to six cookie dough balls on each cookie sheet, evenly spaced. The scoops should be level and not over-full. Place all three prepared baking sheets in the fridge and chill for 30 minutes. Meanwhile, preheat the oven to 350 degrees.
Bake cookies for 16-18 minutes, rotating the trays and swapping racks halfway through the bake time. Cookies are done baking when the bottom edges start to turn golden brown.
Transfer each cookie sheet to a cooling rack, and for the best results, let your Fourth of July cookies cool all the way on the trays. This will leave you with nice, chewy cookies for your celebration!
4th of July Red White and Blue Confetti Cookies
Ingredients
- 2 ⅓ cups KAMUT® White Flour or 2 ½ cups white all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 12 TBSP sticks unsalted butter *see note
- 1 cup sugar
- ½ cup brown sugar
- 2 large eggs
- 1 TBSP pure vanilla extract
- 1 tsp almond extract
- ¾ cup sprinkles (¼ cup each: red, white and blue)
Instructions
- Line three cookie sheets with parchment paper and set aside.
- Combine dry ingredients using a whisk or dough hook and set aside.
- Cream the butter and both sugars together using a stand mixer or a hand mixer.
- Add eggs one at a time and mix until just combined. Add vanilla extract and almond extract and mix until smooth.
- Add dry ingredients to the wet ingredients and mix until just combined.
- Using a wooden spoon or sturdy spatula, mix in the sprinkles.
- Using a 2-ounce cookie scoop sprayed with cooking spray, place up to six level scoops of cookie dough on each cookie sheet, evenly spaced.
- Place all three prepared baking sheets in the fridge and chill for 30 minutes. **(see note) Meanwhile, preheat the oven to 350℉.
- Bake cookies for 16-18 minutes, until bottom edges start to turn golden brown, rotating the trays and swapping racks halfway through bake time.
- Transfer cookie sheets to cooling racks and let cookies cool completely before removing from trays.
