Name: Fireworks Sugar Cookies Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 2 ½ cups (315g) all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon salt; ¾ cup (170g) unsalted butter, softened; ¾ cup (150g) granulated sugar; 1 large egg; 2 teaspoons vanilla extract; 4 cups (500g) powdered sugar, sifted; 3 tablespoons meringue powder; 6 tablespoons warm water (plus more as needed); Gel food coloring (red and blue)

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Why You’ll Love This Recipe

These Fireworks Sugar Cookies are not only delicious but also visually stunning. The soft, buttery cookies paired with smooth royal icing create the perfect base for colorful, firework-inspired decorations. The fun part comes when you decorate them with red and blue icing in beautiful bursts, giving them an exciting, festive look. These cookies are easy to customize for any occasion, and the royal icing gives them a professional touch, making them perfect for celebrations like the 4th of July.

Ingredients

For the Sugar Cookies:

2 ½ cups (315g) all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup (170g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg
2 teaspoons vanilla extract

For the Royal Icing:

4 cups (500g) powdered sugar, sifted
3 tablespoons meringue powder
6 tablespoons warm water (plus more as needed)
Gel food coloring (red and blue)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Sugar Cookie Dough

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the butter and granulated sugar together using a hand mixer until the mixture is light and fluffy, about 2–3 minutes. Beat in the egg and vanilla extract until fully incorporated. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.

2. Roll and Cut the Cookies

Preheat the oven to 350°F (175°C). Lightly flour a clean work surface and roll the chilled dough to about ¼ inch thickness. Use a 3-inch round cookie cutter to cut out circles. Arrange the cut-out cookies on a parchment-lined baking sheet, spacing them about 1 inch apart.

3. Bake the Cookies

Bake the cookies for 8–10 minutes, or until the edges are set and just beginning to turn light golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

4. Prepare Royal Icing

In a large bowl, combine the powdered sugar, meringue powder, and warm water. Beat with a hand mixer on high speed for 5–7 minutes, or until stiff peaks form. Divide the icing evenly into three bowls. Leave one portion white, and color the other two portions red and blue using gel food coloring.

5. Base Layer of Icing

Thin the white icing with a few drops of water until it reaches a 10-second consistency. This means that when stirred, the icing should smooth out in about 10 seconds. Fill a piping bag fitted with a small round tip with the thinned white icing. Pipe an outline around each cookie and flood the center, using a toothpick or scribe tool to spread the icing evenly. Allow the base layer to dry completely at room temperature for at least 6 hours or overnight before decorating.

6. Decorate with Firework Bursts

Fill piping bags fitted with small round tips with the red and blue icing. Pipe lines from the center outward across the surface of each cookie to create a firework burst pattern. Add small dots at the ends of some lines to add dimension and detail. Allow the decorated cookies to dry completely before storing.

7. Store and Serve

Store the fully dried cookies in an airtight container at room temperature. They will stay fresh for up to 1 week.

Servings and Timing

Servings: About 18–24 cookies, depending on size
Prep Time: 30 minutes
Cook Time: 10 minutes
Additional Time: 1 hour (for chilling dough) and 6 hours (for drying the icing)
Total Time: 1 hour 40 minutes

Variations

Other Firework Colors: Swap out the red and blue for other colors, such as green and orange, to create a unique color scheme for different holidays.
Add Edible Glitter: For extra sparkle, you can add edible glitter or shimmer dust to the finished cookies for a festive touch.
Use a Different Cookie Shape: If you don’t have a round cutter, you can use star or square shapes for more variety in your designs.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 1 week. Ensure they are completely dry before stacking to prevent the icing from smudging.
Freezing: You can freeze these cookies for up to 3 months. Just make sure to place parchment paper between layers to prevent sticking.
Reheating: These cookies are best enjoyed fresh or at room temperature, so no reheating is necessary.

FAQs

Can I make these cookies ahead of time?

Yes! You can prepare the cookies and royal icing ahead of time. Once decorated, allow the cookies to dry completely, then store them in an airtight container for up to a week.

Can I use butter instead of meringue powder in the royal icing?

Meringue powder is used to stabilize the royal icing, but you can make a buttercream frosting as an alternative. However, it won’t dry hard like royal icing and may not be as easy to decorate with.

What if my royal icing is too thick or too runny?

If your icing is too thick, add a few drops of water and mix until it reaches the right consistency. If it’s too runny, add more powdered sugar until it thickens up. Royal icing should be thick enough to pipe but not so thick that it doesn’t smooth out when spread.

Can I use store-bought sugar cookie dough?

Yes, you can use store-bought dough for a quicker version of these cookies. Just make sure to chill it before rolling and cutting for the best results.

How do I prevent the icing from smudging?

Allow the icing to dry completely before storing or stacking the cookies. You can also place parchment paper between layers of cookies to prevent smudging.

Conclusion

Fireworks Sugar Cookies are the ultimate festive treat for any patriotic occasion. With a buttery sugar cookie base, smooth royal icing, and colorful firework designs, these cookies are perfect for 4th of July celebrations or any other festive event. They’re not only delicious but also a fun way to get creative with decorating. Whether you’re baking for a party or simply enjoying a summer afternoon, these cookies are sure to impress your guests!

Fireworks Sugar Cookies Recipe

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Fireworks Sugar Cookies are a festive, colorful treat featuring a buttery sugar cookie base, smooth royal icing, and vibrant red, white, and blue firework bursts. These cookies are perfect for celebrating patriotic holidays like the 4th of July or any summer event, adding both flavor and fun to your dessert table.

Author: Amy
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour 40 minutes
Yield: 18–24 cookies
Category: Dessert
Method: Baking, Decorating
Cuisine: American
Diet: Vegetarian

Instructions

Make the Sugar Cookie Dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the butter and granulated sugar together using a hand mixer until the mixture is light and fluffy, about 2–3 minutes. Beat in the egg and vanilla extract until fully incorporated. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
Roll and Cut the Cookies: Preheat the oven to 350°F (175°C). Lightly flour a clean work surface and roll the chilled dough to about ¼ inch thickness. Use a 3-inch round cookie cutter to cut out circles. Arrange the cut-out cookies on a parchment-lined baking sheet, spacing them about 1 inch apart.
Bake the Cookies: Bake the cookies for 8–10 minutes, or until the edges are set and just beginning to turn light golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare Royal Icing: In a large bowl, combine the powdered sugar, meringue powder, and warm water. Beat with a hand mixer on high speed for 5–7 minutes, or until stiff peaks form. Divide the icing evenly into three bowls. Leave one portion white, and color the other two portions red and blue using gel food coloring.
Base Layer of Icing: Thin the white icing with a few drops of water until it reaches a 10-second consistency. This means that when stirred, the icing should smooth out in about 10 seconds. Fill a piping bag fitted with a small round tip with the thinned white icing. Pipe an outline around each cookie and flood the center, using a toothpick or scribe tool to spread the icing evenly. Allow the base layer to dry completely at room temperature for at least 6 hours or overnight before decorating.
Decorate with Firework Bursts: Fill piping bags fitted with small round tips with the red and blue icing. Pipe lines from the center outward across the surface of each cookie to create a firework burst pattern. Add small dots at the ends of some lines to add dimension and detail. Allow the decorated cookies to dry completely before storing.
Store and Serve: Store the fully dried cookies in an airtight container at room temperature. They will stay fresh for up to 1 week.