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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.

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)

Instructions

  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.

Notes

If you don’t have a round cookie cutter, you can use other shapes like stars or squares for more variety.

For extra sparkle, consider adding edible glitter or shimmer dust to the finished cookies.

Ensure the royal icing is completely dry before storing or stacking the cookies to prevent smudging.

Nutrition

Find it online: https://chocolatecoveredamy.com/fireworks-sugar-cookies-recipe/