Skip to Content

Easy Red, White, and Blue Cookies: AKA Moonstone Cookies

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.

red, white, and blue cookies in a serving dish
Looking for a fun and easy cookie for the Fourth of July??

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.

black and white moonstone sugar cookies--a version of red, white, and blue cookies

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.”


birthday party sugar cookies
Or, any occasion where you want to carry out a color scheme.

FAQ about Red, White, and Blue Cookies

Can I freeze these cookies?

Yes. Double wrap and store in the freezer for up to one month.

Can I make the dough ahead of time?

Yes. Make the dough up to a week in advance.


 

How to form Red, White, and Blue Cookies:

story board showing how to form rolled sugar cookies
moonstone cookies on a cookie sheet
Notice the dough on left is rolled; the dough on right is not. If the dough is too soft, refrigerate for a few minutes until you can handle it.
flattening dough balls
Mash rolled cookies into a flat circle with the palm of your hand or fingers dipped in granulated sugar.

Remember. They don’t have to be perfect. You’re going for a “moonstone” effect. Craters and uneven colors everywhere.

Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating inside the recipe below. No comments are required.

Hope to see you again soon!
Paula

p.s. If you have any questions or suggestions, you can email me privately: Paula at saladinajar.com.

Yield: 4 dozen

Easy Red, White, and Blue Cookie Recipe

red, white, and blue cookies

Fun sugar cookies fancy enough for a celebration or party. No decorating skills required.

Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes

Ingredients

  • 2 1/4 cups all-purpose flour (270 gr)
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, slightly firm (226 gr)
  • 1 cup superfine sugar (198 gr)
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract (this is where you can substitute other extracts)
  • 2 tablespoons granulated sugar, for flattening the cookies

Instructions

  1. Preheat oven to 375˚F.
  2. Prepare baking sheets with silicone baking sheets, parchment paper, or spray vegetable oil or butter.
  3. Whisk or sift flour, cream of tartar, baking soda, and salt together.
  4. Using an electric mixer, beat butter until smooth, about 1 minute. Add sugar all at once and beat another minute--until also smooth.
  5. Scrape down the bowl and add the egg and flavoring. Continue to mix just until combined.
  6. On Low speed, blend in half of the combined dry ingredients along with two teaspoons of hot water. Stop and scrape down the bowl. Add remaining dry ingredients and mix until combined, but no more.

Assembling two-color cookies

  1. 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

  1. 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.


Baking Cookies:

  1. 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.
  2. Note: All dough should be of similar consistency. If using chocolate and it gets stiff upon standing, add a few drops of hot water.
  3. Mash rolled cookies into a flat circle with the palm of your hand or fingers dipped in granulated sugar.
  4. 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.

Notes

To make chocolate and vanilla cookies: Add 2 ounces of unsweetened chocolate (melted and cooled) to one-half of the dough. Follow the directions for making two-color cookies.

Recommended Products

As an Amazon Associate, I earn from qualifying purchases. But don't worry. This doesn't change the price you pay.

Nutrition Information:

Yield:

48

Serving Size:

2

Amount Per Serving: Calories: 87Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 52mgCarbohydrates: 10gFiber: 0gSugar: 5gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Scooter

Thursday 1st of July 2010

love this idea!

Mimi

Monday 28th of June 2010

What a fun little cookie. Great photos of the steps involved. mimi

Tia @ ButtercreamBarbie

Monday 28th of June 2010

I have to try these, they look like so much fun! Except i'm not a huge fan of crispy sugar cookies... wonder if you could add /subtract some ingredient to make them soft sugar cookies?

Romaine

Tuesday 29th of June 2010

Tia, you can make these softer by not mashing them very flat before baking. Also, bake just until they barely begin to turn brown. Chilling the dough will keep them from spreading as much which makes them softer.

Kelly

Monday 28th of June 2010

Just stumbled upon your blog via Cookie Madness. I love it. The writing is great and your pictures are gorgeous.

Katrina

Monday 28th of June 2010

Those do look really fun and yummy and I love that they are versatile for so many occasions.

Hey, I just linked you in the comments at Cookie Madness about pie crusts. She's looking for perfection and I know you're the expert! ;) www.cookiemadness.net

Skip to Recipe