These 4th of July Sugar Cookies are soft and chewy buttery sugar cookies that are loaded with red, white and blue sprinkles. These cookies are so simple to make; no mixer is needed at all! You'll have festive cookies in an hour from start to finish! Best yet, these are gluten free sugar cookies, eggless sugar cookies, are nut free, and can easily be dairy free (vegan)!
These 4th of July Sugar Cookies are the easiest soft and chewy sugar cookies! They use melted butter and zero mixer, so clean up is a breeze; perfect for when you don't feel like cleaning a million dishes! With only 30 minutes of chill time, you'll have these delicious simple sugar cookies in an hour! Like my red velvet 4th of July Cookies, these beauties are so festive and fun; perfect for all your backyard BBQs! Not just for the 4th, but they could also be great as Memorial Day and Labor Day cookies!
For more red, white and blue recipes, try my Blueberry Cookies, my Mixed Berry Cake, my No Bake Strawberry Pie and my Chocolate Chip Blueberry Muffins.
Reasons to Love These Sugar Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Gooey Inside- The cookies are soft, chewy yet crispy thanks to the red, white and blue sprinkles!
- Red, White and Blue Sprinkles- They are filled and topped with sprinkles for a fun pop of color and a nice little crunch!
- Crispy Edges- They have crispy edges and a crisp exterior thanks to being pressed in extra sugar prior to baking.
- Easy to Make- You don't need a mixer of any kind to make these! All you need is a whisk and a spatula to create this fast cookie recipe just like my Quick Chocolate Chip Cookies!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Butter/ Vegan Baking Stick- For this recipe we are actually using melted butter. Make sure to cool it so it's creamy in texture.
- Cornstarch and Water- This is an egg free sugar cookies recipe so this mixture is needed to help bind everything together.
- Granulated Sugar- It wouldn't be sugar cookies without this main ingredient!
- Vanilla- Make sure to only use pure vanilla extract otherwise the cookies can have a chemical flavor.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Sugar Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Read the label on your sprinkles to ensure they’re gluten free, nut free and vegan.
Make this Recipe with All Purpose Flour
- Use 1 ¾ cups packed AP flour (294 grams).
- Use 2 tablespoons milk.
- You still need to chill the dough due to the lack of eggs.
For Smaller Sugar Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls and flatten into discs. Coat the tops and sides with the extra granulated sugar.
- Bake the cookies at the same temperature but for 11-12 minutes. Reshape as needed. Should make 36 cookies.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make 4th of July Sugar Cookies
Here are the step by step instructions for making these sugar cookies from scratch!
Step 1: Melt the Butter
Microwave the butter in 11 second increments until almost fully melted. Whisk until fully melted; the residual heat will melt the rest. Set aside to cool. Do not microwave until it bubbles or browns.
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the multipurpose gluten free flour, baking powder and salt.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Mix in the Sugar, Cornstarch Water and Vanilla
Into the cooled and creamy melted butter, whisk in the granulated sugar, cornstarch water and the pure vanilla extract until fully combined.
Step 5: Add in the Flour Mixture and Milk and then the Sprinkles
Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Add the milk and whisk until combined.
Using a spatula, gently fold in the rest of the flour until combined. Do not over mix or the dough will become shiny and too sticky.
Fold in ¾ cup of sprinkles.
Step 6: Chill and Form into Balls
The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and freeze for 30 min.
After 30 min, using a large cookie scoop, make 14 scoops with the dough.
If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
Step 7: Flatten into Discs, Top with Sprinkles and Coat with Sugar
Flatten each scoop into a thick disc versus a ball. Press the tops in sprinkles. Then press the top into the granulated sugar. Do not coat the bottom or sides with sugar or the cookies will burn.
You must flatten or the cookies will remain in the ball shape when baked and you must do it in this order or the sprinkles will not stick.
Step 8: Bake the Cookies and Cool
Place the discs about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe make sure to use packed cups or please read the gram amount.
- Use Cooled Melted Butter- The butter cannot be bubbling/browned or the cookies will be very thin, spread out and oily. Microwave until there is a little bit of butter left unmelted; whisk it until the residual heat melts the rest of the butter. Then set aside to cool as you prep the rest of the recipe. When it is time to use the butter it should be cool and thick/creamy. Whisk it again to make it smooth. You can see in my video.
- Add the Flour then Milk then More Flour- Do not add the milk with the wet ingredients. The batter will be too wet and shiny and the cookies will be very buttery and flakey. You must add half the flour, then the milk and then the rest of the flour.
- Freezing the Dough- If you don’t freeze the cookie dough for at least 30 minutes, the dough will be too sticky to form into scoops and discs.
- Wash the Cookie Scoop- If you notice the dough getting stuck in the cookie scoop, wash and dry your scoop halfway through making the dough balls.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape. Work quickly because they harden pretty fast.
Recipe FAQs
Yes. You can make the dough the day before; keep it in a bowl and cover the top with plastic wrap. Store it in the fridge.
If doing this, there is no need to freeze the dough prior to baking.
Freezing Raw Dough: Form the dough into the discs but do not dip in extra sprinkles and sugar. Place dough discs (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until hard. Once frozen, store the dough discs in a zip top bag for 1 month. When ready to use, let sit on the counter for about 5-10 min until you can dip the tops in sprinkles and granulated sugar. Bake at the same temperature for 17 minutes instead of 15.
Yes! You can make these cookies a day before!
Unlike most eggless cookies, these actually get softer the next day. The first day they will be super crispy on the edges with chewy middles. After storing them in an airtight container overnight, the cookies will have softer edges.
I have many recipes for sugar cookies without sprinkles. Check out my Crispy Sugar Cookies! I explain how to use colorful sugar in the section entitled, "substitutions and variations."
Storing: Once the sprinkle sugar cookies have completely cooled, store them in an airtight container at room temperature for up to 3 days.
Freezing Baked Cookies: To freeze already baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are hard. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, leave the container at room temperature until the cookies are soft. 1-2 hours.
Freezing Raw Dough: Form the dough into the discs but do not dip in extra sprinkles or sugar. Place dough discs (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until hard. Once frozen, store the dough discs in a zip top bag for 1 month. When ready to use, let sit on the counter for about 5-10 min until you can dip the tops in sprinkles and granulated sugar. Bake at the same temperature for 17 minutes instead of 15.
Other Red, White and Blue Recipes You'll Love
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📖 Recipe
4th of July Sugar Cookies
Ingredients
- 1 ¾ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- ½ cup unsalted butter or vegan baking stick, melted and cooled
- 1 ¼ cup plus 1 tablespoon granulated sugar (reserve 1 tablespoons for the tops)
- 1 ½ teaspoons pure vanilla extract
- ¼ cup milk
- 1 cup red, white and blue sprinkles (reserve ¼ cup for the tops)
Instructions
- Place the ½ cup unsalted butter or vegan baking stick in a heat safe bowl. Place a paper towel on top of the bowl so the butter doesn't splatter.Microwave in 11 second increments until almost melted. Whisk until fully melted; the residual heat will melt the rest. Set aside to cool. Do not microwave until it bubbles or browns.
- In a medium bowl, whisk together the 1 ¾ cups multipurpose gluten free flour, 1 ½ teaspoons baking powder and ½ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons of cornstarch and the 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
- Whisk the cooled butter until a creamy liquid. It may be thick from sitting out.Into the cooled and creamy melted butter, whisk in 1 ¼ cups granulated sugar, the cornstarch water and the 1 ½ teaspoons pure vanilla extract until fully emulsified.
- Starting and ending with the flour mixture, whisk half the flour mixture into the melted butter mixture. Then add the ¼ cup milk and whisk to combine.Add in the second half of the flour mixture gently with a spatula. Do not over mix or the dough will become shiny and too sticky.
- Pour in ¾ cup of the sprinkles and use a spatula to mix into the dough.
- The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 30 min. When the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.
- After 30 min, using a large cookie scoop, make 14 scoops with the dough. (I use a 2 ounce cookie scoop).If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- Flatten each scoop into a thick disc versus a ball. If you don't do this step, the cookies will remain in the ball shape when baking.Push the top of each dough discs into a small bowl of the remaining ¼ cup of sprinkles. Drop the top of the disc in the extra 1 tablespoon of granulated sugar and coat the top only. Do not coat the bottom or sides with sugar or the cookies will caramelize on the edges and bottom and burn.It must be in this order otherwise the sprinkles will not stick to the dough.
- Place the discs about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes.I only bake 6 at a time. Pop the rest of the dough discs in the fridge while the first batch is baking.
- Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't let them cool on the pan, the cookies will break apart into a giant mess when you try to lift them up.Repeat this with the remaining dough discs.
John
These cookies were so easy to
Make and taste delicious!