Print Recipe
Pin Recipe
[btn-google-source]
Servings: 16
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
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
Calories: 231kcal | Carbohydrates: 29g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 90mg | Potassium: 27mg | Fiber: 0.5g | Sugar: 16g | Vitamin A: 369IU | Calcium: 15mg | Iron: 1mg
Tried this recipe?Let us know how it was!