Description
These festive Labor Day cookies are soft, buttery sugar cookies topped with red, white, and blue sprinkles. Perfect for your end-of-summer celebration!
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup red, white, and blue sprinkles
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add egg and vanilla; beat until combined.
- Gradually add the flour mixture, mixing on low speed until just combined. Do not overmix.
- Wrap dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll dough to ¼-inch thickness. Cut into shapes (stars, circles, or use a cookie cutter).
- Place cookies 2 inches apart on prepared sheets. Sprinkle tops with red, white, and blue sprinkles.
- Bake 8–10 minutes, until edges are lightly golden. Cool on sheets 2 minutes, then transfer to wire racks.
- Serve once fully cooled. Store in an airtight container for up to 1 week.
Notes
- Chilling the dough is essential to prevent spreading and keep the cookies thick.
- Feel free to use a 1-inch round cookie cutter for a classic look, or use star shapes for a patriotic theme.
- If you prefer a softer cookie, reduce baking time by 1 minute.
- These cookies freeze well: freeze unbaked cut dough for up to 3 months, then bake directly from frozen (add 1 minute to bake time).
- Prep Time: PT20M
- Cook Time: PT10M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg