4th of July Sugar Cookies
These soft and chewy 4th of July Sugar Cookies are the ultimate celebratory treat! They're topped with rich buttercream frosting and decorated with festive red, white, and blue sprinkles. Better yet, these patriotic sugar cookies are gluten-free, dairy-free, and easy to make with no chill time. Enjoy!
Equipment
- 1 Electric Hand Mixer or Stand Mixer
- 2 Mixing Bowls
- 1 Cookie Scoop
- 1-2 Large Baking Sheets
Ingredients
Gluten-Free Sugar Cookies
- 6 tablespoons salted vegan butter softened
- ¾ cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups gluten-free all-purpose flour (or all-purpose flour)
- ½ cup festive sprinkles
Frosting
- 3 tablespoons unsalted vegan butter room temperature
- 2 ¼ cup powdered sugar
- 1-2 tablespoons non-dairy milk or water
- ½ teaspoon almond extract optional, but recommended
Instructions
- Preheat the oven to 350℉. Line a large baking sheet with parchment paper and set aside.
- Use an electric hand mixer or a stand mixer to cream together the softened butter and sugar for 1-2 minutes, until light and fluffy. Add the egg and vanilla and mix until smooth.6 tablespoons salted vegan butter, ¾ cup granulated sugar, 1 egg, 1 teaspoon pure vanilla extract
- Add the baking powder, baking soda, and gluten-free flour. Mix gently until just combined and a cookie dough forms. Be careful not to over-mix!½ teaspoon baking powder, ½ teaspoon baking soda, 1 ½ cups gluten-free all-purpose flour
- Use a medium cookie scoop (about 1.5 tablespoons) to form evenly-sized balls of cookie dough. Place them on the prepared baking sheet 1-2 inches apart to allow for spreading.
- Bake for 8-10 minutes or until the edges are set and lightly golden. They will be pale in color, but don’t over-bake them! Let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack. While they cool, make the frosting.
- Add all the frosting ingredients to a large bowl. Use a hand mixer on medium speed to mix the frosting until it combines into a smooth, thick, but spreadable consistency. You can add slightly more milk or sugar as needed.3 tablespoons unsalted vegan butter, 2 ¼ cup powdered sugar, 1-2 tablespoons non-dairy milk, ½ teaspoon almond extract
- Use a knife or piping bag to spread the frosting evenly on top of the cooled cookies. Add festive sprinkles while the icing is still wet. Enjoy!½ cup festive sprinkles
Notes
Storage: Store leftover sugar cookies in an airtight container at room temperature for 5-7 days. For longer storage, keep them in the freezer for up to 3 months.
Butter: Vegan stick butter is best, instead of a butter spread. You can use normal butter if you aren't dairy-free. Just be sure it is room temperature or slightly soft before using.
Flour: All-purpose flour can be used instead of gluten-free flour if preferred.
Sprinkles: Lots of sprinkles are gluten and dairy-free. Use your favorite!