Preview: These Red, White, and Blue Cookies are sugar cookies minus the rolling out, cutting, and decorating. Add colors and flavors to the dough according to the holiday you are celebrating or your color scheme.
Looking for a party cookie you can customize to a certain color scheme? With a little bit of food coloring, you can match any theme. Try orange and black for Halloween or red and green for Christmas. How about your school colors or company colors for a retirement party?
You can also change up the flavor with various extracts or the addition of coffee or chocolate.
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Every cookie is unique with craters here, bumps there, and marbled colors everywhere.
The first ones you make might take a little extra time. But once you get the hang of it, you’ll be spittin ’em out faster than the candy machine on I Love Lucy.
Keep reading below to see the picture tutorial about how to form these one-of-a-kind Sugar Cookies or what we call “Moonstone Cookies.”
FAQ about Red, White, and Blue Cookies
Yes. Double wrap and store in the freezer for up to one month.
Yes. Make the dough up to a week in advance.
How to form Red, White, and Blue Cookies:
Remember. They don’t have to be perfect. You’re going for a “moonstone” effect with craters and uneven colors everywhere.
If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula
Easy Red, White, and Blue Cookie Recipe
- 2 ¼ cups unbleached all-purpose flour - 270 gr
- ¼ teaspoon cream of tartar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup 2 sticks unsalted butter, slightly firm - 226 gr
- 1 cup granulated sugar - 198 gr
- 1 large egg
- 1 ½ teaspoons pure vanilla extract - this is where you can substitute other extracts
- 2 tablespoons granulated sugar - for flattening the cookies
- Preheat oven to 375˚F.
- Prepare baking sheets with silicone baking sheets, parchment paper, or spray vegetable oil or butter.
- Whisk or sift flour, cream of tartar, baking soda, and salt together.
- Using an electric mixer, beat butter until smooth, about 1 minute. Add sugar all at once and beat another minute–until also smooth.
- Scrape down the bowl and add the egg and flavoring. Continue to mix just until combined.
- Blend in half of the combined dry ingredients along with two teaspoons of hot water on LOW speed. Stop and scrape down the bowl. Add remaining dry ingredients and mix until combined, but no more.
Assembling two-color cookies:
- Using two teaspoons, scoop 1/2 teaspoon of one batter in one spoon and 1/2 teaspoon of the other batter in the other. With a filled spoon in each hand, invert one color on top of the other and use a spoon to scrape off the dough. Use a spatula or another spoon to gently ease dough onto a cookie sheet so that both colors are exposed.
Assembling three-color cookies:
- Take a scant 1/2 teaspoon of each color dough and invert each spoon onto a separate corner of a fourth spoon leaving dough behind. Use a small spatula or another spoon to push all colors off the spoon onto the prepared cookie sheet as seen below.
- When you have filled the tray, quickly and with a light touch form each "lump" into a ball. In the picture below, the dough on the left has been rolled; the dough on right has not. If the dough is too soft, refrigerate for a few minutes until you can handle it.
- Note: All dough should be of similar consistency. If using chocolate and it gets stiff upon standing, add a few drops of hot water.
- Mash rolled cookies into a flat circle with the palm of your hand or fingers dipped in granulated sugar.
- Bake in 350˚F oven for 9-11 minutes. The longer you let them bake, the browner they get, and the crispier they will be. If you like a softer sugar cookie, pull them out of the oven when they barely begin to brown and don’t smash them quite as thin.