When I was a kid, 4th of July was one of my favorite holidays. Not only did my sisters and I get to stay up past 9 P.M. (which was a rare treat), but we had a chance to play with sparklers and pop pop snappers (the ones you throw on the ground and they pop–always fun when someone wasn’t looking). In our cul-de-sac, the neighbors would all pool the loot together and we’d have one big show.
This year, staying up really late and watching the fireworks with a toddler isn’t the brightest idea (cranky toddlers are never fun), so we’re going to a 4th of July parade instead. I know Matthew will have fun picking up candy thrown from floats, watching big trucks slowly drive by, and seeing the general excitement in the air.
To honor such a festive occasion, I made some sugar cookies and used red, white, and blue (and a little yellow, because that’s what came in the package) jimmies to sprinkle on top. Whether your going to watch a parade, a firework show, or attend a barbeque, these treats are sure to please. And you can whip them up the day of in under an hour. That way, you can spend your time doing other, more important things–like throwing pop pop snappers at your husband’s feet. :) Enjoy and happy 4th!
4th of July Fluffy Sugar Cookies
1 c (2 sticks) unsalted butter, room temperature
½ c powdered sugar
½ c sugar
1 egg, room temperature
1 t vanilla
2 ¼ c flour
½ t cream of tartar
½ t baking soda
Red, white, and blue jimmies (sprinkles)
Preheat oven to 375 degrees. In a mixing bowl with a paddle attachment, cream butter and both sugars until light and fluffy, about 2-3 minutes. Add egg and vanilla and mix on low speed until fully incorporated, then medium speed for 1 minute. Add the flour, cream of tartar, and baking soda and mix on low speed for 1 minute, then on medium speed until batter forms a ball.
Using a small cookie scoop, or a spoon, scoop out dough onto ungreased cookie sheet. Using your hands, roll dough into tight balls. (Do not have more than 9 cookies per cookie sheet. They will spread a bit.) Sprinkle with sugar and then slightly press down with the bottom of a glass cup. Sprinkle with jimmies.
Bake for 8-10 minutes, or until edges are golden brown. Remove from oven but let the cookies sit for 1 minute on the cookie sheet before transferring to a wire rack to cool completely. Store any leftovers in an air-tight container for up to 4 days.
Makes: 2-3 dozen cookies
Adapted Slightly From: Land O Lakes