Name: 4th Of July Tie-Dye Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup unsalted butter (softened); 1 ¼ cups granulated sugar (plus extra for rolling); 1 large egg; 1 teaspoon vanilla extract; 2 ¼ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon salt; Blue food coloring; Red food coloring

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4th of July Tie-Dye Cookies are a fun way to bring color and creativity into your kitchen using ingredients you probably already have on hand. These cookies come out soft and chewy, with just the right amount of crispness on the edges. They’re the kind of treat that makes baking feel less like a chore and more like a quick, creative break.

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I love making these tie-dye cookies for parties, laid-back get-togethers, or casual hangouts. They’re colorful, easy to grab, and everyone always gets a kick out of how they look. They hold up well at room temperature, in the fridge, and even freeze beautifully, so I can bake them ahead or store extras without any worries.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Various baking ingredients are arranged on a white surface, each labeled: all-purpose flour, sugar, vanilla extract, unsalted butter, baking powder, baking soda, salt, egg, blue and red food coloring—perfect for 4th of July Tie-Dye Cookies. — 4th of July Tie-Dye Cookies Ingredients: Photo Credit: Hungry Cooks Kitchen.

How to Make 4th of July Tie-Dye Cookies with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll find these colorful sugar cookies come together easily if you follow my simple steps right from start to finish.

Make the Dough

Cream the softened butter and sugar together in a large bowl. A stand mixer or a hand mixer makes this easier, just look out for a light and fluffy texture—that’s your cue to stop. I use this hand mixer because it powers through thick dough without overheating and doesn’t take up much counter space.

Once you reach that consistency, add the egg and vanilla extract, then beat until smooth.

A glass mixing bowl containing sticks of butter and granulated sugar on a white surface, ready to create festive 4th of July Tie-Dye Cookies. — Soften butter and sugar in a bowl.

A glass mixing bowl with creamed butter and sugar, and a raw egg cracked on top, viewed from above on a white surface—perfect for starting your 4th of July Tie-Dye Cookies. — Add an egg and vanilla.

A clear glass mixing bowl containing creamed butter and sugar mixture for 4th of July Tie-Dye Cookies, sitting on a white surface. — Fluff the mixture with a hand mixer.

Add the Dry Ingredients

Mix in the flour, baking soda, baking powder, and salt. You can also use your electric mixer here and just keep it on low speed. Then, switch to using your hands or a spoon once it feels shapeable to avoid overmixing.

The dough should come together into a soft ball. If it’s too crumbly, stir in a tablespoon of melted butter to bring it together. On the flip side, if it’s too sticky, sprinkle lightly with flour and knead until it firms up just enough.

Don’t forget to scrape the sides of the bowl using a silicone spatula, it’s so much easier than wrestling with a stiff spoon when things start sticking..

A glass mixing bowl containing creamed butter and sugar, topped with a layer of powdered sugar, is ready for making festive 4th of July Tie-Dye Cookies on a white surface. — Add flour, baking soda, baking powder, and salt to the butter mixture.

A glass mixing bowl containing partially mixed 4th of July Tie-Dye Cookies dough on a white surface. — Mix until a crumbly texture is achieved.

Divide and Tint the Dough

Split the dough into three equal parts. Leave one as-is, and tint the others with red and blue food coloring. Knead the color into the dough, folding and pressing until you get a solid, even color throughout with no streaks.

I like using food-safe gloves during this step—unless you’re into walking around with red and blue hands for the next 24 hours. And I mix the colored doughs directly on a silicone baking mat, which is easier to clean than flouring the countertop.

You don’t need to aim for a perfectly smooth dough—slight cracks are totally fine, so don’t bother. If you try to make them flawless, you might overknead them and make them tough, instead of just soft and chewy.

Three unbaked 4th of July Tie-Dye Cookies dough discs are arranged in a vertical row on parchment paper, set against a clean white background. — Split the dough into three.

Three rounds of pale dough sit on parchment paper; the middle and bottom dough rounds, destined to become 4th of July Tie-Dye Cookies, have red and black food coloring drops on them, respectively. — Add red and blue dye to the two doughs.

Three balls of play dough—one beige, one red, and one blue—are arranged vertically on parchment paper, resembling the vibrant colors often seen in 4th of July Tie-Dye Cookies. — Knead the doughs.

Shape the Cookie Dough Balls

Pinch off small bits from each of the three doughs and gently press them together into a ball. You don’t need to overwork them; just roll them lightly between your palms until the colors start to swirl without blending completely.

Then, roll them in granulated sugar so they get a nice crunch on the outside and won’t stick to your hands or the pan. I keep a little glass prep bowl handy for the sugar—it’s just the right size and keeps the mess contained.

Handle them gently with light pressure to keep them nice and round, not flat or deformed.

Three balls of dough—one red, one blue, and one uncolored—resting on a parchment paper surface, ready to be transformed into festive 4th of July Tie-Dye Cookies. — Take small bits of each dough.

A ball of dough with red, blue, and white sections sits on a light, neutral surface—perfect for making festive 4th of July Tie-Dye Cookies. — Gently rolls together in a ball.

Bake Your Tie-Dye Cookies

Bake on a parchment-lined sheet at 350°F (180°C) for about 12 to 15 minutes. You want the edges lightly golden and the centers soft—don’t wait for them to look fully set, or you might just overbake them.

Let them rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely. I use this cooling rack because it helps the cookies firm up underneath without going soggy.

Remember, they finish baking on the hot sheet; that’s why you don’t let them firm up completely in the oven.

If you’re worried about handling the hot tray, I always grab my oven-safe silicone gloves, which grip better than traditional mittens and protect against cookie-sheet burns when you’re moving quickly.

Sixteen unbaked 4th of July Tie-Dye Cookies, marbled with red, white, and blue colors, are arranged evenly on a parchment-lined baking sheet. — Roll balls in sugar and place in a baking pan.

A baking tray lined with parchment paper holds fifteen 4th of July Tie-Dye Cookies, their red, blue, and white marbled swirls arranged in neat rows. — Bake for 12-15 minutes.

Serve and Enjoy

Once they’re cooled, serve them immediately, or you can also add some red and blue sprinkles for a fun touch. Lastly, enjoy your homemade 4th of July tie-dye cookies!

4th of July Tie-Dye Cookies with red, blue, and beige swirled patterns are scattered on a white surface, accented by a few red and blue sprinkles nearby. — Cool before serving.

Recipe Notes and Expert Tips

I’ve rounded up my best tips to help your own Fourth of July cookies turn out soft, swirled, and ready for sharing.

Softened Butter Matters: Let your butter sit at room temperature until it’s soft enough to press with your finger, so it creams smoothly with the sugar.
Don’t Overmix the Dough: Once you add the dry ingredients, mix just until combined. Overmixing can make the cookies dense instead of fluffy.
Color the Dough Evenly: Mix the red and blue doughs well so the colors are solid and don’t streak in the final cookie.
Swirl Gently: Gently combine the dough pieces. You want a marbled effect, not one big mixed-up color.
Roll in Sugar: A quick roll in sugar before baking adds sparkle and texture while helping the cookies hold their shape.
Leave Room on the Cookie Sheet: These cookies spread while they bake, so space them out to keep them round and evenly cooked.
Watch the Bake Time: Pull the cookies from the oven as soon as the edges are golden. The centers will finish setting as they cool.
Cool on the Sheet First: Letting the cookies rest for a few minutes before moving them prevents them from breaking and gives them a more stable structure.

Stack of 4th of July Tie-Dye Cookies, featuring red, blue, and white marbled dough with sprinkles and a red candy on top, arranged on a white surface. — 4th of July Tie-Dye Cookies: Photo Credit: Hungry Cooks Kitchen.

How to Store Leftover 4th of July Tie-Dye Cookies

Let the cookies cool completely before storing. You can keep them in an airtight container at room temperature for about 3 to 4 days, and for a few weeks in the refrigerator.

If you’re prepping ahead or want to save a batch for later, these cookies freeze well, too. Just stack them in a freezer-safe container with parchment between the layers, or store them in a sealed freezer bag.

They’ll hold up for up to 3 to 4 months in the freezer. When you’re ready to eat, let them thaw at room temperature—no reheating needed.

What to Serve With 4th of July Tie-Dye Cookies

These 4th of July tie-dye cookies go great with a scoop of vanilla ice cream or a tall glass of milk. You can also add them to a dessert board alongside chocolate-dipped pretzels, mini brownies, or fresh berries.

For a festive twist, scatter some red and blue M&M’s candies or white chocolate chips around the platter.

A stack of 4th of July Tie-Dye Cookies with red, blue, and white swirled coloring sits on a white surface, with more cookies and festive sprinkles in the background. — 4th of July Tie-Dye Cookies: Photo Credit: Hungry Cooks Kitchen.

More Easy Recipes for You to Try at Home

If you love cookies, you might want to try some of my other cookie recipes—they’re all simple, fun, and perfect for everyday baking.

4th Of July Tie-Dye Cookies

These 4th of July Tie-Dye Cookies are just plain fun to make and even more fun to serve. You don’t need any fancy tools—just some food coloring and a few basics from your pantry. They’re crowd-friendly and perfect for parties, casual gatherings, or just when you want something festive without the fuss. They can be made ahead and freeze well, so they’re super convenient too.

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Prep Time: 20

Cook Time: 15

Total Time: 35

Course: cookies, Dessert

Cuisine: American

Keyword: 4th of July Cookie, 4th of July Cookies, 4th of July Tie-Dye Cookie, 4th of July Tie-Dye Cookies, Fourth of July Cookie, Fourth of July Cookies, Fourth of July Tie-Dye Cookie, Fourth of July Tie-Dye Cookies, Tie-Dye Cookie, Tie-Dye Cookies

Servings:

Calories: 231kcal

Equipment

Ingredients

1 cup unsalted butter softened
1 ¼ cups granulated sugar plus extra for rolling
1 large egg
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Blue food coloring
Red food coloring

US Customary – Metric

Instructions

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract; beat until smooth.
1 cup unsalted butter, 1 ¼ cups granulated sugar, 1 large egg, 1 teaspoon vanilla extract
Mix in the flour, baking soda, baking powder, and salt until a dough forms. (If the dough feels crumbly, add 1 tablespoon of melted butter to bring it together.)
2 ¼ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
Divide the dough into 3 equal parts: Leave one portion plain, tint one with red food coloring, tint the last with blue food coloring. Mix each until fully colored.
Blue food coloring, Red food coloring
Take a small piece from each color and gently roll them together into a ball, creating a swirl or tie-dye effect. Roll each ball in granulated sugar and place on the prepared baking sheet.
Bake for 12–15 minutes, or until the edges are lightly golden and the centers are still soft. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Enjoy your red, white, and blue treat!

Notes

Softened Butter Matters: Let your butter sit at room temperature until it’s soft enough to press with your finger, so it creams smoothly with the sugar.

Don’t Overmix the Dough: Once you add the dry ingredients, mix just until combined. Overmixing can make the cookies dense instead of fluffy.

Color the Dough Evenly: Mix the red and blue doughs well so the colors are solid and don’t streak in the final cookie.

Swirl Gently: Gently combine the dough pieces. You want a marbled effect, not one big mixed-up color.

Roll in Sugar: A quick roll in sugar before baking adds sparkle and texture while helping the cookies hold their shape.

Leave Room on the Cookie Sheet: These cookies spread while they bake, so space them out to keep them round and evenly cooked.

Watch the Bake Time: Pull the cookies from the oven as soon as the edges are golden. The centers will finish setting as they cool.

Cool on the Sheet First: Letting the cookies rest for a few minutes before moving them prevents them from breaking and gives them a more stable structure.

Nutrition

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About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

4th of July Tie-Dye Cookies

Ingredients You’ll Need