Red White And Blue Cookies Recipes

RED, WHITE AND BLUE COOKIES

Steps:

• Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed 2 minutes. Stir in flour.
• Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.
• Heat oven to 375°F. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet.
• Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.

RED, WHITE, AND BLUE PINWHEEL COOKIES

Steps:

• In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
• In the bowl of a standing mixer, beat the butter on medium-high until smooth.
• Add sugar and beat on high until light and fluffy, ~2 minutes.
• Add eggs one at a time, mixing between each addition. Add vanilla and mix for 1 minute more.
• Add dry ingredients in three increments, mixing between each one.
• Divide dough into three even portions.
• Red. Put the first portion of dough in the mixer and add red food coloring / gel, while mixing, until the dough is a nice bright red. Set red dough aside and wipe out bowl.
• Blue. Put the second portion of dough in the mixer and add blue food coloring / gel, while mixing, until the dough is a nice bright blue. Set red dough aside.
• Working with one portion of dough at a time, roll each into a 11" x 11" square. (I use a permanent marker to draw a square on a piece of wax paper and use that as a guide. The squares don't have to be perfect, just generally around the same size.)
• Refrigerate dough squares for 30 minutes until chilled (this will make them easier to layer without the colors bleeding together).
• Remove dough from refrigerator and stack the three portions of dough (in any order). Gently press dough layers together.
• Using the bottom sheet of wax paper to lift dough, roll it into a log. Press gently as you roll to avoid gaps. Wrap the dough tightly in wax paper.
• Refrigerate for 2 hours or up to 5 days. (At this point the dough can be wrapped in foil and frozen for up to 3 months; defrost in the refrigerator for 2 to 3 hours before baking.)
• Preheat oven to 375 degrees F.
• If using sprinkles, remove the dough from the wax paper and roll in sprinkles to coat on all sides.
• Using a sharp knife cut roll into 1/8" slices. Place slices on an ungreased baking sheet. The cookies will spread slightly as they bake, so leave ~2" between.
• Bake until cookies appear just set in the middle, 8 to 10 minutes. (The texture will be tender and buttery. I've been known to bake these for as little as 6 minutes. Soft, gooey, delicious.)
• Transfer to a cooling rack and allow to cool completely.
• Store in an airtight container for up to 3 days.

RED, WHITE AND BLUE COOKIE SANDWICHES

Steps:

• Preheat the oven to 350°F (190°C). Prepare a cookie sheet with parchment paper or a silicone baking mat. 2
• . In a medium sized bowl, combine the flour, baking powder and salt. Set aside.
• . Cream the sugar and butter until light and fluffy, 3-4 minutes.
• . Add the egg and milk and mix until combined.
• . Add the flour mixture and mix until well combined.
• . Divide the cookie dough in half and color half with red gel icing color and the other half with the blue.
• . Drop level tablespoons of cookie dough onto a lined cookie sheet. You could also use a piping bag and round tip to pipe the dough into tablespoon sized mounds.
• . Bake for 6-8 minutes. Allow the cookies to cool on the cookie sheet for 2-3 minutes, then remove to a cooling rack.
• . To make the frosting, add the butter to a large mixer bowl and beat until smooth.
• 0. Add about half of the powdered sugar and mix until well combined and smooth.
• 1. Add the vanilla extract and 1 tablespoons of water or milk and mix until well combined and smooth.
• 2. Add the remaining powdered sugar and mix until well combined and smooth.
• 3. Set aside about half of the frosting. This will remain white. Color half of the frosting that remains (so a quarter of all the frosting) with red color and the other half with blue.
• 4. Add half of the white frosting and the red frosting to a piping bag (see this post for images of how I combine colors into one piping bag) and use that for the blue cookies. Add the other half of the white frosting and the blue frosting to a piping bag and use that for the red cookies. Pipe the frosting between two cookies. I used Ateco tip 844.
• 5. Add start sprinkles if desired, then serve.

RED, WHITE, BLUE ICEBOX COOKIES

Steps:

• For the cookies, beat butter and sugar in mixing bowl until combined (about 2-3 minutes). Add egg and extract. Beat in flour, salt baking powder and milk. Mix until fully combined and dough comes together.
• Divide dough in half. Roll each half into a 12 inch log. Wrap dough in plastic wrap and place in a paper towel tube that has been cut lengthwise. Freeze for 3 hours, overnight, or up to one month.
• When ready to bake, remove from freezer and unwrap. Do not thaw. Slice frozen dough into 1/4 inch slices.
• Bake cookies in a 350 degree oven on a parchment paper lined baking sheet for 9-11 minutes. Remove and cool completely.
• For the glaze, whisk together the powdered sugar, lemon extract and milk until smooth. Dip tops of each cookie in glaze, allowing excess to drip off. Add sprinkles after every dozen cookies. Allow glaze to set, about 30 minutes. Store in airtight container. ENJOY!

RED, WHITE 'N' BLUE COOKIES

Steps:

• Preheat oven to 350 F.
• In a mixing bowl, beat the butter with the cream cheese until well blended.
• Beat in the sugar and vanilla, then stir in the flour until well mixed.
• Using a 1/2 tablespoon measure, shape the mixture into small balls and place 2" apart on ungreased cookie sheets.
• Make a small dent in the top of each cookie and carefully place a blueberry and a strawberry half, cut side down, in each indentation.
• Bake cookies for 12 to 18 mins or until very lightly browned.
• Cool on racks.

RED WHITE & BLUE CHOCOLATE CHIP COOKIES

Steps:

• Combine your melted (and cooled) butter and sugars in a large bowl and stir until well-combined.
• Add egg, egg yolk, and vanilla extract and stir until combined.
• In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
• Gradually add dry ingredients to wet and mix until combined.
• Stir in semisweet and white chocolate chips.
• Add sprinkles and use a spatula to fold into the batter.
• Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least 30 minutes.
• Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
• Once oven has preheated, remove your chilled cookie dough from the freezer and roll dough into approximately 2-Tablespoon-sized scoops. Roll gently to form a ball and place on prepared cookie sheet (space cookies at least 2" apart).
• Bake on 350F (175C) for 10-11 minutes, centers of the cookies may still seem slightly underbaked -- allow cookies to cool completely on cookie sheet to finish cooking there, this will help keep them nice and soft.
• If desired, gently nestle additional chocolate chips and white chocolate chips into the tops of each cookie within 1 minute of coming out of the oven.

RED WHITE AND BLUE COOKIES

Steps:

• Using an electric mixer, cream together butter and sugar until light and fluffy (3-4 minutes on medium-high speed).
• Add egg, vanilla extract and almond extract; mix on low speed until well combined.
• Add flour, baking powder and salt; mix on low speed until well combined.
• Divide the dough into 3 equal pieces. Place 1 piece back in mixer bowl and add several drops of red food gel; mix until color is uniform throughout dough.
• Repeat process using another piece of dough and the blue food gel. (Note: The 3rd piece of dough does not get colored.)
• Press each piece of dough into 4" squares and cover each piece individually with plastic wrap. Refrigerate for 1 hour.
• Remove one piece of dough and place between 2 sheets of wax paper. Roll dough into a 9"x12" rectangle. Repeat process with the remaining 2 pieces of dough. Refrigerate dough (still between sheets of wax paper) for 30 more minutes.
• Remove all 3 pieces of dough from refrigerator. Peel top layer of wax paper off each piece and discard.
• Flip the piece of plain dough on top of the red dough; remove wax paper. Flip the piece of blue dough on top of the plain dough; remove wax paper.
• Cut the stacked dough crosswise to create (2) 4.5"x12" stacks of dough. Roll each of the stacks into a tight log lengthwise. Place on parchment-lined sheet pan and cover lightly with plastic wrap. Refrigerate for 1 hour.
• Preheat oven to 350°F.
• Line 2 baking sheets with parchment paper.
• Using a serrated knife, slice each log into ¼" rounds. Place each round onto prepared baking sheet. Sprinkle tops of cookies generously with sanding sugar. (Note: If dough is too soft, refrigerate for another 30 minutes.)
• Bake for 12-15 minutes, or until the edges of the cookies just begin to turn brown.
• Let cookies cool on pans for 10 minutes and then transfer to cooling racks until completely cooled.

RED, WHITE, AND BLUE JELLY BEAN COOKIES

Steps:

• In a food processor or with an electric mixer, incorporate butter and sugar. Mix in egg and vanilla. Mix in flour and salt. Drop a heaping teaspoon on a greased baking sheet, permitting enough space for the cookie to spread about 3 1/2 inches. Press about 3 jelly beans into each cookie. Bake in a preheated 350 degrees for 8 to 10 minutes or until edges just begin to brown. Let cool on a baking rack. Store in a cookie monster-proof container.

RED, WHITE, & BLUE COOKIES RECIPE - (4.5/5)

Steps:

• Preheat oven to 375. In a medium bowl, combine the flour, baking powder, baking soda, & salt. In a stand mixer, cream together the butter & sugars. Add vanilla & egg. Add flour mixture a little bit at a time. Fold in the dried berries & white chocolate chips. I actually use the mixer on the lowest setting to help with this process because the dough can be hard to stir. Using a cookie scoop, drop dough onto a parchment-lined or silicone-lined cookie sheet. Bake for 10 minutes. Let cool for 2 minutes, then transfer to a wire rack. Makes about 30 cookies.