Star-Spangled Cookies

star-spangled cookies // sweetsonian

Because America’s bests holiday is right around the corner.

I’m a little rusty on the icing skills, but these will have to do.

star-spangled cookies // sweetsonian

star-spangled cookies // sweetsonian

star-spangled cookies // sweetsonian

star-spangled cookies // sweetsonian

Star-Spangled Sugar Cookies with Royal Icing, recipe after the jump.

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon alt
1 cup unsalted butter, softened
1 cup sugar
1 egg
1 tablespoon milk

Royal Icing:
4-and-1/2 cups powdered sugar
3 egg whites
1 tablespoon lemon juice
Red and blue food coloring

Tools: 1 or 2 baking sheets, parchment paper (or a baking mat), mixing bowl, stand mixer, ruler, and bags and frosting tips for decorating.


First, preheat your oven to 350 degrees. Then, combine the butter and granulated sugar in a stand mixer with the paddle attachment, mixing for a few minutes, until light and fluffy. Add in the egg, and then the tablespoon of milk.

In a mixing bowl, combine the flour, baking powder, and salt, whisking until evenly mixed. Slowly incorporate the dry ingredients with the batter in the stand mixer. Remove, and roll dough into a rectangular shape (blob) about an eighth-of-an-inch thick. The thinner you can get them, the better!

Using the ruler, measure out as many 3-inch by 2-inch rectangles you can. I was able to make 36 cookies. It helps to roll out the dough, then chill the dough in the freezer for a few minutes. Then, place the cookies on your baking sheet. Avoid re-rolling the scraps more than three times.

Bake each batch at 350 degrees for 13 to 15 minutes, until they are a nice, golden brown.

Remove, and let cool completely.

To make the icing, beat the eggs using the whisk attachment until they form stiff peaks. Then, slowly add in the powdered sugar, and then drizzle in the lemon juice. Divide into three — put one directly into a pastry bag (for the white frosting) and the next two in bowls. Add food coloring to each bowl, and then transfer to the pastry bags as well.

I started with the white icing, drawing the stripes on each cookie, adjusting them with a toothpick, and then letting them harden slightly. By the time I finished each color, the icing on the first cookies had already produced a hard (but still fragile) shell.

Then, follow with the red stripes, and then outline the blue sections before flooding them in.

Let the icing harden over night.