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Red White and Blue Cookies

Red white and blue cookies made with a soft, buttery dough and patriotic sprinkles for a fun, colorful bite. Baked until the edges set, then cooled to keep the centers tender.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg 1 large egg
  • 2 tsp vanilla extract
  • 2 tbsp milk
Mix-ins
  • 0.5 cup red white and blue sprinkles
  • 0.5 cup white chocolate chips optional

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350°F (175°C).
  2. Line two baking sheets with parchment paper.
Mix dry ingredients
  1. Whisk all-purpose flour, baking powder, baking soda, and salt together until evenly combined.
Cream butter and sugar
  1. Beat unsalted butter and granulated sugar until light and fluffy, scraping the bowl as needed for consistent texture.
Add wet ingredients
  1. Mix in the egg and vanilla extract until combined and smooth.
Form the dough
  1. Add the dry ingredients gradually, mixing just until no dry streaks remain.
  2. Pour in milk and mix until a soft dough forms.
Add colors and chips
  1. Fold in red white and blue sprinkles and white chocolate chips until evenly distributed.
Shape and bake
  1. Scoop dough into 1½-inch balls and place them on the prepared baking sheets with space between each cookie.
  2. Add extra sprinkles on top so the centers show color after baking.
  3. Bake for 10–12 minutes at 350°F (175°C) until the edges are set and the tops look slightly puffed.
Cool
  1. Cool for 5 minutes on the pan to firm up the cookies.
  2. Transfer to a wire rack and cool completely for the best soft texture.

Notes

For thicker cookies, chill the dough 15–20 minutes if your kitchen is warm. Store in an airtight container at room temperature for 3–4 days. Freeze baked cookies for up to 2 months (thaw at room temperature). For a lighter option, swap the all-purpose flour 1:1 with a gluten-free baking blend that includes xanthan gum.