4th of July Cookies
4th of July Cookies are perfect to bring to a celebratory picnic or party! Plus they're cute and delicious.
Servings 2 1/2 dozen
Ingredients
For the cookies:
- 1 cup granulated sugar
- 16 tablespoons (2 sticks or 1 cup) unsalted butter, at room temperature
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fresh lemon zest
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
For the frosting:
- 1 (8-ounce) package cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon lemon zest
- 2 teaspoons vanilla extract
- fresh blueberries
- fresh raspberries
Instructions
For the cookies:
- Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats.
- With an electric mixer, cream together sugar and butter until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Beat in eggs, vanilla, and lemon zest until thoroughly combined.
- Add the flour, baking soda, salt, and cream of tartar and beat until just combined.
- Drop tablespoonfuls of dough onto prepared baking sheets, spacing 2 inches apart. Flatten dough slightly with your hand. Bake 10-11 minutes, until the edges are slightly golden. Place baking sheets on cooling racks until the cookies are set then remove cookies directly to racks. Let cool completely before frosting.
For the frosting:
- With an electric mixer beat cream cheese, sugar, lemon zest, and vanilla until light and fluffy.
- Spread an even layer of cream cheese frosting over each cooled cookie. Garnish the cookies with blueberries and raspberries. Serve immediately or store in the fridge for up to 2-3 days, bringing down to room temperature before serving.