These 5 ingredient slice and bake sugar cookies are decked out in true star spangled style! Soft and chewy, these cookies are sure to delight at your next Memorial Day festivities or 4th of July BBQ.
Author:The Simple, Sweet Life
Prep Time:2 hours 40 minutes
Cook Time:10 minutes
Total Time:2 hours 50 minutes
Yield:2 dozen 1x
2 sticks unsalted butter, at room temperature 1 cup granulated sugar 1 egg 1 tsp. vanilla extract 1 egg white 3 cups all purpose flour Red and blue gel food coloring 1 1/2” star shaped cookie cutter Old Glory II Sprinkle Mix
In the bowl of a stand mixer, beat the butter until smooth.
Add the sugar, vanilla and eggs, beating until combined.
Scrape down the sides of the bowl and add the flour one cup at a time, mixing between each new addition.
Flatten the dough into a disc, wrap tightly in plastic wrap and refrigerate for at least one hour (and up to 5 days).
Separate your dough into three equal parts. Color one part red, one blue and leave the other uncolored.
Divide both the red and uncolored dough into three equal pieces each.
Roll each lump of dough out on a lightly floured surface to 1/4″ thick (or 1/6 of the size of your star shaped cookie cutter).
Brush the dough with egg whites and stack the pieces one on top of the other, alternating between red and uncolored.
Gently run your rolling pin over the top to ensure a good seal on the layers.
Trim away any excess dough so that you have a nice even rectangle.
Wrap the dough in plastic wrap and return to the refrigerator for about 30 minutes.
Remove the layered cookie dough from the refrigerator, slice into 1/2″ thick strips and cut out your stars.
Once all of the stars are cut out, use a brush and a little egg whites to stick them together in two lines.
Place the line of stars in the freezer for about 10 minutes or until hard.
Remove the frozen stars from your freezer. Roll out long, thin strips of blue cookie dough and press it into the inner corners of the stars.
Repeat this process of rolling out thin strings of blue dough and building up the area around the stars until you have a cylinder.
Gently roll the entire cylinder of dough against your counter until smooth. Brush the outside with egg whites and roll in the Old Glory II sprinkle mix.
Return the cookies to the refrigerator for 30 minutes, or until firm.
Remove your cookie dough from the refrigerator and slice into 1/3″ slices.
Place the slices on a baking sheet and bake at 350F for 8-10 minutes, or until no longer shiny on top.
Working ahead: The raw cookie dough (at any stage of this process) will keep for approximately 5 days in the refrigerator and up to 3 months in the freezer.
The dough is too dry: A dry dough is often a sign of too much flour. To fix this, try kneading in a little vegetable oil. Dough that is too dry will lead to dry, crumbly cookies.
The dough is too sticky: If your sugar cookie dough is too sticky, it’s most likely one of two problems: either the cookie dough hasn’t been chilled long enough or it has too little flour. Make sure the dough has been sufficiently chilled, but if the dough is still too sticky, try kneading in a little more flour.