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Easy Patriotic Funfetti Sugar Cookies Recipe for Perfect Holiday Treats

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These funfetti sugar cookies feature a tender, buttery base with colorful sprinkles and a smooth royal icing that dries to a delicate shell, perfect for patriotic celebrations and quick holiday baking.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg, room temperature
  • 1½ teaspoons vanilla extract
  • ¾ cup (about 120 g) funfetti sprinkles (non-bleeding, sturdy)
  • 3 cups (360 g) powdered sugar, sifted
  • 2 tablespoons egg whites or meringue powder
  • 3–4 tablespoons fresh lemon juice or water
  • ½ teaspoon vanilla extract (optional)
  • Red, white, and blue sanding sugar or additional patriotic sprinkles for decoration

Instructions

  1. Prepare the Dough (15 minutes): In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Set aside. In a large mixing bowl, beat 1 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy (3-4 minutes). Add 1 large room-temperature egg and 1½ teaspoons vanilla extract; mix until combined.
  2. Combine Dry and Wet Ingredients (5 minutes): Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Gently fold in ¾ cup funfetti sprinkles with a spatula, distributing evenly without crushing.
  3. Chill the Dough (30-45 minutes): Wrap the dough in plastic wrap and refrigerate to firm up the butter and prevent spreading during baking.
  4. Roll and Cut Cookies (15-20 minutes): Preheat oven to 350°F (175°C). On a lightly floured surface, roll dough to about ¼ inch thickness. Use cookie cutters to cut shapes and transfer to parchment-lined baking sheets, spacing about 1 inch apart.
  5. Bake (10-12 minutes): Bake until edges just begin to turn golden and centers remain soft. Cool on baking sheet for 5 minutes, then transfer to cooling racks to cool completely before icing.
  6. Make the Royal Icing (10 minutes): In a clean bowl, combine 3 cups sifted powdered sugar with 2 tablespoons egg whites or meringue powder. Gradually add 3-4 tablespoons lemon juice or water until icing is thick but pipeable. Add ½ teaspoon vanilla extract if desired. Adjust consistency as needed.
  7. Decorate the Cookies (30-45 minutes): Transfer icing to a piping bag with a small round tip. Outline each cookie, then flood the center with thinner icing if desired. Before icing dries, sprinkle with red, white, and blue sanding sugars or patriotic sprinkles. Allow icing to dry at room temperature for several hours or overnight.

Notes

Use room temperature butter for best creaming results. Do not overmix dough to avoid tough cookies. Chill dough to prevent spreading. Test bake a single cookie to check oven behavior. Adjust royal icing consistency by adding powdered sugar or lemon juice/water as needed. Cover royal icing when not in use to prevent drying. Let cookies cool completely before icing to avoid melting. For gluten-free, use a 1:1 gluten-free flour blend and chill dough extra. For dairy-free, substitute vegan butter and egg replacer. Meringue powder is a safer alternative to raw egg whites in icing.

Nutrition

Keywords: funfetti sugar cookies, patriotic cookies, royal icing, holiday treats, easy sugar cookies, Fourth of July cookies, summer dessert

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