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Overhead view of 4th of July sugar cookie with sprinkles and more cookies in background.
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5 from 2 votes

Soft 4th of July Sugar Cookies

These 4th of July Sugar Cookies are ultra-thick and soft with a perfect crinkly edge and classic sugar cookie flavor. Topped with creamy vanilla buttercream and festive holiday sprinkles, they’re the easiest - and tastiest - 4th of July cookies out there. They’re also the perfect patriotic dessert for Memorial Day or Labor Day!
Prep Time20 mins
Cook Time10 mins
Chill Time30 mins
Course: Dessert
Cuisine: American
Servings: 10 cookies, about
Calories: 390kcal

Equipment

  • 3.25 oz cookie scoop

Ingredients

Crumbl Sugar Cookies

  • ¾ cup (1.5 sticks) butter cold and cut in small cubes
  • ¼ cup canola oil
  • 1 cup granulated sugar
  • ½ cup powdered sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups cake flour
  • 2 cups all-purpose flour

Vanilla Buttercream

  • ¾ cup (1.5 sticks) butter softened
  • 1.5 oz cream cheese softened
  • 3 ¾ cups powdered sugar
  • 1.5 teaspoon vanilla
  • ¾ - 1 ½ tablespoon heavy cream plus more as needed
  • 4th of July sprinkles

Instructions

Crumbl Sugar Cookies

  • In a stand mixer or a large bowl with hand beaters, beat the cold butter, oil, and sugars on low for 30 seconds. Scrape the bowl, then increase to medium speed for another 30 seconds, then high speed for 30 seconds, or until very light and fluffy.
    ¾ cup (1.5 sticks) butter, ¼ cup canola oil, 1 cup granulated sugar, ½ cup powdered sugar
  • Beat in the eggs, one at a time. Add the vanilla. Scrape well.
    2 eggs, 1 teaspoon vanilla
  • In a medium bowl, combine the cornstarch, baking soda, salt, cake flour, and all-purpose flour. Add the flour mixture to the butter mixture and combine on low until just combined. The dough should be very moist. Scrape the bowl well.
    1 teaspoon cornstarch, 1 teaspoon baking soda, ½ teaspoon kosher salt, 1 ½ cups cake flour, 2 cups all-purpose flour
  • Using a 3.25 oz cookie scoop (or ⅓ cup plus 1 tbsp), scoop cookies onto baking sheets lined with parchment paper. Put no more than 6 cookies on each sheet.
  • Use a flat measuring cup to gently flatten the cookies to about ¾ inch thick. Then chill in the fridge for 30 minutes.
  • Once chilled, preheat the oven to 400°F. Bake one cookie sheet at a time for 9-10 minutes, until the cookies are slightly golden on the bottom. Cool completely on the cookie sheet.

Vanilla Buttercream

  • While the cookies are cooling, beat the softened butter and cream cheese on medium speed until fluffy.
    ¾ cup (1.5 sticks) butter, 1.5 oz cream cheese
  • Reduce speed to low and add half the powdered sugar. Mix until just combined, then add the remaining powdered sugar. Beat on medium for 1 minute.
    3 ¾ cups powdered sugar
  • Add vanilla and ½ tablespoon of cream. Beat for 2 more minutes or until light and fluffy. Add additional cream if needed until the frosting is loose enough to pipe, but stiff enough to hold its shape.
    1.5 teaspoon vanilla, ¾ - 1 ½ tablespoon heavy cream

Decorating

  • To decorate, fit a large icing bag with a 2A piping tip, or use a zipper bag with the corner cut off. Swirl the frosting in a circle spiral, then add Christmas sprinkles.
    4th of July sprinkles

Notes

Tips & Tricks
  • Measure the flour with a light hand for tender cookies. Fluff it up with a fork before measuring, or use the spoon and level method. Don’t pack it in. 
  • Don’t substitute the cake flour. All purpose flour will make a heavy cookie.
  • If you don’t have any, use this cake flour substitute method.
  • Don't skip the refrigerating. I know it's an annoying extra step, but it's so worth it to keep the cookies thick instead of flat.  
  • Bake one sheet pan at a time in the center of the oven for evenly baked, uniform cookies.
  • Add sprinkles quickly, before the buttercream dries on top.
  • Note: This recipe is not ideal for doubling. I recommend making one batch at a time. 
 
Freezing Instructions
Make the dough, scoop the cookies, and flatten gently as instructed. Freeze cookie scoops on a flat cookie sheet, then store in a freezer zipper bag. Bake straight from frozen for an extra minute or two, then frost with fresh buttercream.
The fully baked cookies can also be frozen, although the frosting may not turn out perfectly. Place on a cookie sheet and freeze completely. Then wrap tightly and place in a freezer bag. Thaw before eating.
 

Nutrition

Serving: 0.5cookie | Calories: 390kcal | Carbohydrates: 52g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 254mg | Potassium: 39mg | Fiber: 1g | Sugar: 35g | Vitamin A: 521IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg