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Easy Red, White, and Blue Sugar Cookies Recipe

Easy Red, White, and Blue Sugar Cookies

Buttery tri-color sugar cookies are shaped into pretty red, white, and blue swirls, chilled, and baked until the edges are set while the centers remain tender. Add a quick vanilla glaze and patriotic sprinkles for an extra festive finish.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 1 Large egg
  • 1 teaspoon Vanilla extract
  • 2 3/4 cups (345 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • as needed Red gel food coloring
  • as needed Blue gel food coloring
Optional Decoration
  • 1 cup Powdered sugar
  • 2-3 tablespoons Milk or cream
  • 1/2 teaspoon Vanilla extract
  • as needed Red, white, and blue sprinkles or sanding sugar

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Beat the softened butter and granulated sugar for 2–3 minutes, until light and creamy. Beat in the egg and vanilla extract.
  3. Whisk the flour, baking powder, and salt in a separate bowl. Gradually mix the dry ingredients into the butter mixture just until a soft dough forms.
  4. Divide the dough into three equal portions. Leave one plain, tint one red with gel food coloring, and tint the last portion blue.
  5. For swirled cookies, roll small pieces of each color into ropes, place them side by side, twist gently, and roll or coil each bundle into a ball. Flatten the balls slightly.
  6. Chill the shaped dough for 30–60 minutes, especially if the butter became very soft during mixing or shaping.
  7. Bake for 8–10 minutes per tray, until the edges are set and the cookies remain pale. Cool on the baking sheet for about 5 minutes, then transfer to a wire rack.
  8. For optional icing, whisk the powdered sugar, milk or cream, and vanilla together. Drizzle or spread it over cooled cookies and add red, white, and blue sprinkles.

Notes

Use gel food coloring for strong color without extra liquid. Do not overbake; remove the cookies while the centers still look slightly soft so they finish setting as they cool. Store cooled cookies in an airtight container.