These 4th of July Cookies are festive, fun, and bursting with red, white, and blue flair—perfect for patriotic parties, picnics, or holiday cookouts. With soft, chewy texture and colorful sprinkles or M&M’s, they’re a sweet way to celebrate Independence Day.
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I know I’ve shared my easy chocolate chip cookies and the double chocolate pudding cookies before, but I have to be honest- these are my new favorite cookies!
Make sure to check out all my 4th of July recipes for more fun red, white, and blue treats!
Why This Recipe Works:
- Bright and Festive: Red, white, and blue mix-ins or decorations make these cookies eye-catching and perfect for any patriotic celebration.
- Soft and Chewy Texture: A tried-and-true cookie base ensures the perfect balance of crisp edges and a soft center.
- Kid-Friendly and Fun: Easy for little helpers to decorate or customize with sprinkles or candies.
- Make-Ahead Friendly: Dough can be prepared ahead of time and baked fresh for stress-free party prep.
Now, if you are looking for 4th of July sugar cookies to cut out and decorate, I highly recommend my sugar cookie recipe and decorating with some colored vanilla buttercream. However, if you don’t have time and just want an easy cookie, these are going to check that box!
What You Need for This Recipe:
- Butter: I use unsalted, but if you only have salted butter, that will work too.
- Sugar: Both White and Brown are needed (you can use light brown sugar or dark brown sugar for the brown sugar)
- Eggs: You need 2 eggs plus a yolk.
- Candy: Red, White, and Blue M&Ms and Sprinkles, or any other favorite candies.
- Cookie Scoop- I used a #24 size which made about 25 cookies
Cookie Variations
- Chocolate Chip Cookies- Swap the M&Ms for chocolate chips and bake as directed!
- Any Holiday- Swap out the color of M&Ms and sprinkles for any holiday-colored M&Ms and sprinkles for an easy treat!
- Extra Chewy- Add a package of Instant Vanilla Pudding to the dry ingredients.
How to Make 4th of July Cookies?
- Step 1: Cream butter and sugars.
- Step 2: Mix in the eggs, extra yolk, and vanilla.
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- Step 3: Stir in the flour, baking soda, baking powder, and salt.
- Step 4: Fold in the candies and sprinkles.
- Step 5: Scoop and let dough rest.
- Step 6: Bake and enjoy!
Expert Tips
Mixing: I highly recommend using a stand or hand mixer to make these. It makes everything so much easier and gives the dough a nice consistency.
Chilling: Chilling the dough helps improve the flavor and texture of cookies! Read more on why to chill cookie dough in this article from King Arthur Baking.
Cookie Scoop: Using a cookie scoop (I used a #24 size ) makes the cookies come out round and consistent in size. No worries if you don't have one, though; they are still delicious no matter what they look like!
Freeze Ahead: Make the dough and scoop into balls. Then place the cookie dough balls in a freezer-safe bag and freeze for up to several months! Just bake according to the directions straight from the freezer! You might need to add a few minutes to the bake time, but everything else is the same!
Frequently Asked Questions
Stick Butter in the microwave and turn the microwave power to 30%. Then heat for 15-second intervals until softened.
Chilling cookie dough for at least 30 minutes allows the butter to solidify to prevent spreading. It will also allow the dough to dry out, which creates a deeper and more rich flavor profile, and makes the cookie more chewy.
Store baked cookies in an air tight container or zip lock baggie for up to 3-4 days. These are best consumed within 1-2 days for optimal freshness.
More Related Recipes
For more easy cookie recipes, check out my chocolate chip cookie pie, chocolate dipped shortbread cookies, pecan pie cookies, and these delicious lemon crinkle cookies!
Video
4th of July Cookies
Ingredients
- 1 cup unsalted butter softened*
- ½ cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 ½ teaspoon vanilla extract
- 2 ⅓ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 ¼ teaspoon salt
- 2 cups red white and blue M&Ms
- ¼ cup red white and blue sprinkles optional but highly recommend
Instructions
- Using a stand mixer or hand mixer, cream butter and sugars on medium-high for 4 minutes, until they are nicely combined.1 cup unsalted butter, ½ cup granulated sugar, 1 cup brown sugar
- Add in eggs, egg yolk, and vanilla and mix for another 1-2 minutes until the mixture is light and fluffy. Make sure to scrape down the side of the bowl at least once.2 large eggs, 1 large egg yolk, 1 ½ teaspoon vanilla extract
- Add flour, baking soda, baking powder, and salt, then mix on medium-low until combined.2 ⅓ cups flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, 1 ¼ teaspoon salt
- Fold in the candies and sprinkles with a spatula.2 cups red white and blue M&Ms, ¼ cup red white and blue sprinkles
- Using a cookie scoop, place cookies on a parchment-lined baking sheet. Cover and refrigerate for at least 30 minutes.*
- After 30 minutes, preheat oven to 375° F and line a baking she with parchment paper, placing 9-12 cookies evenly spaced on the prepared baking sheet. Press in additional candies and sprinkles on the top if you want a prettier cookie.
- Bake cookies for 12-14 minutes, until they are just starting to brown around the edges.
- Remove from oven and allow to cool for a minute, then transfer to a wire cooling rack to cool completely.
Notes
- *If you need to soften your butter straight from the refrigerator, simply stick it in the microwave for 15-30 seconds on POWER LEVEL 30%. Check after 15 seconds, then microwave longer if needed.
- *Letting the cookie dough rest for at least 30 minutes (or overnight) allows the butter to solidify, reducing spread, and allows the cookie to “dry out,” which gives a richer flavor and makes it a more chewy cookie. If you do bake them right away, they will still be delicious, but I recommend you make these again and let them rest to see if you can tell a difference!
Lisa says
These are my favorite! Perfect for the 4th and so easy!