Estimated reading time: 3 minutes
If you’re looking for a festive dessert to bring to your Fourth of July celebration, these American Flag Sugar Cookies are always a crowd favorite. They start with a soft, buttery sugar cookie and are decorated with red, white, and blue vanilla buttercream to create a patriotic dessert that’s just as fun to make as it is to share.
I know decorated cookies can feel intimidating, but these are proof that they don’t have to be. The American flag design is created with simple buttercream dollops using one piping tip, so there’s no need for intricate piping or perfectly straight lines. In fact, the little variations from cookie to cookie are what make them look homemade and charming.
Whether you’re bringing dessert to a backyard barbecue, hosting a Fourth of July cookout, or baking with family, these cookies are guaranteed to make people smile. They’re festive, nostalgic, and one of those desserts that disappears from the dessert table before you know it.
Decorating Tips
The key to achieving the bakery-style look is using a large closed star piping tip. I used a Wilton 1M Open Star Tip (or similar large closed star tip) for all of the buttercream dollops.
To decorate:
- Pipe blue buttercream dollops in the upper left corner of each cookie.
- Add white star sprinkles while the frosting is still fresh.
- Pipe alternating rows of red and white buttercream dollops to create the stripes.
- Don’t worry about making every dollop identical. The finished cookies actually look best with a slightly homemade feel.
If you give this recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!
FAQs
Can I make these cookies ahead of time?
Yes. The sugar cookies can be baked up to 2 days in advance and stored in an airtight container before decorating.
What food coloring works best?
Gel food coloring is highly recommended. It creates vibrant colors without thinning the buttercream.
Do I need a piping tip?
A star tip gives the classic bakery-style appearance, but you can also use a piping bag with the tip cut off for a simpler look.
Storage Instructions
Store decorated cookies in an airtight container in the refrigerator for up to 5 days.
For best results, allow cookies to come to room temperature for about 20 minutes before serving.
Undecorated cookies can be frozen for up to 2 months.
American Flag Sugar Cookies
Equipment
- Wilton Star (1M) tip
- Rectangle cookie cutter
Ingredients
Sugar Cookies
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp almond extract optional
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Vanilla Buttercream
- 1 1/2 cups unsalted butter softened
- 6 cups powdered sugar
- 3 tbsp heavy cream
- 3 tsp vanilla extract
- pinch of salt
Decoration
- red gel food coloring
- blue gel food coloring
- white star sprinkles
Instructions
Make the Cookies
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 to 4 minutes.
- Add the egg, vanilla extract, and almond extract (if using). Mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
- Divide the dough into two discs. Wrap tightly and refrigerate for 1 hour.
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Roll dough to approximately ¼-inch thickness on a lightly floured surface.
- Cut into rectangles approximately 3 x 4 inches or use a rectangular cookie cutter
- Transfer cookies to prepared baking sheets.
- Bake for 9 to 11 minutes, or until the edges are just beginning to turn lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Make the Buttercream
- Beat butter for 2-3 minutes until light and creamy.
- Gradually add powdered sugar.
- Add heavy cream, vanilla extract, and salt. Beat until light and fluffy, about 3 minutes.
- Divide frosting evenly into three bowls.
- Tint one bowl red, one bowl blue, and leave one bowl white.
Decorate
- Transfer each frosting color to piping bags fitted with a Wilton 1M piping tip (or another large open star tip).
- Pipe blue dollops in the upper left corner of each cookie to create the stars section.
- Immediately top the blue frosting with white star sprinkles before it crusts over.
- Pipe alternating rows of red and white buttercream dollops across the remaining cookie surface until completely covered.
- Allow the buttercream to set for 30-60 minutes before stacking or serving.
Leave a Comment