Print

Festive Patriotic Funfetti Sugar Cookies Easy Homemade Recipe with Royal Icing

festive patriotic funfetti sugar cookies - featured image
Print Recipe

These festive patriotic funfetti sugar cookies feature a buttery, tender dough speckled with red and blue sprinkles and are topped with smooth royal icing that dries to a perfect matte finish. Ideal for patriotic celebrations, they combine classic flavor with whimsical decoration.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ cup (60 ml) whole milk, room temperature
  • ½ cup festive red and blue sprinkles (mix of mini and regular size)
  • 3 cups (360 g) powdered sugar, sifted
  • 2 large egg whites or 4 tablespoons meringue powder + 6 tablespoons water
  • 1 teaspoon fresh lemon juice
  • Food coloring gels in red and blue
  • Optional: small edible star sprinkles for decoration

Instructions

  1. Mix dry ingredients: whisk together 2 ¾ cups sifted all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt in a medium bowl. Set aside.
  2. Cream butter and sugar: beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. Add egg and vanilla: beat in 1 large room-temperature egg and 2 teaspoons pure vanilla extract until combined.
  4. Incorporate dry ingredients and milk: alternate adding the flour mixture and ¼ cup room-temp whole milk to the butter mixture, beginning and ending with flour. Mix on low speed until just combined.
  5. Fold in sprinkles gently with a spatula to avoid color bleeding.
  6. Chill dough: wrap dough in plastic wrap and chill for at least 1 hour or overnight.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Roll and cut dough: lightly flour work surface and roll dough to about ¼-inch thickness. Cut shapes with star cookie cutters and place on baking sheets about 1 inch apart.
  9. Bake cookies for 9-11 minutes until edges just turn golden and centers look set but not browned. Cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.
  10. Prepare royal icing: beat 3 cups sifted powdered sugar with 2 large egg whites (or meringue powder mixture) and 1 teaspoon lemon juice until stiff peaks form. Divide and tint with gel food coloring.
  11. Decorate: pipe outlines with thick icing and let dry 10-15 minutes. Flood centers with thinner icing and add edible star sprinkles while wet. Let dry fully for several hours or overnight.

Notes

Use fresh eggs or meringue powder for royal icing to ensure safety and stability. Chill dough to prevent spreading and maintain sharp edges. For piping, use thick icing for outlines and thin with water for flooding. Keep icing covered to prevent drying out. Avoid sprinkles with added oils to prevent bleeding. Store cookies in airtight containers at room temperature for up to 5 days; freeze undecorated dough or cookies for longer storage.

Nutrition

Keywords: patriotic cookies, funfetti sugar cookies, royal icing cookies, Fourth of July desserts, festive cookies, sugar cookies with sprinkles, holiday baking

Find it online: https://tastytuck.com/festive-patriotic-funfetti-sugar-cookies-easy-homemade-recipe-with-royal-icing/