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These American star sugar cookies are a festive treat perfect for backyard celebrations like the Fourth of July. The buttery, tender cookies have delightful notes of vanilla and almond that pair perfectly with a sweet glossy icing sprinkled with cheerful red white and blue stars. Baking a batch always feels like capturing some summer fun and brings smiles to everyone gathered around.
I first made these cookies for a neighborhood barbecue and now they're requested every summer holiday. Watching the icing set while fireworks go off always adds to the magic.
Ingredients
- Allpurpose flour: for a tender yet sturdy cookie base look for unbleached for best texture
- Baking powder: to provide a gentle rise ensuring light cookies
- Salt: to balance sweetness and enhance flavor
- Unsalted butter: softened but cool to maintain dough structure and prevent spreading
- Granulated sugar: for sweetness and slight crisp edges
- One large egg: for moisture and binding
- Vanilla extract: for classic aromatic warmth
- Almond extract: for a subtle nutty depth use pure extract if possible for best flavor
- Powdered sugar: creates a smooth sweet glaze
- Whole milk: for thinning the icing to perfect spreadable consistency
- Vanilla extract for icing: to complement cookie flavors
- Light corn syrup: adds shine and helps icing set firmly
- Red white and blue star shaped sprinkles: for decoration and festive fun
Instructions
- Preparation of Dry Ingredients:
- Whisk together flour baking powder and salt in a medium bowl until evenly combined. This ensures your dry mix is uniform for tender consistent cookies. Set aside.
- Cream Butter and Sugar:
- In a large bowl use an electric mixer to beat softened butter and sugar on medium speed until the mixture is pale fluffy and light about 2 to 3 minutes. This step aerates the dough creating delicate texture.
- Add Egg and Extracts:
- Beat in the egg thoroughly ensuring it is completely incorporated into the creamy butter mixture. Then add vanilla and almond extracts blend everything so the flavor is distributed evenly.
- Combine Wet and Dry Ingredients:
- Gradually add the flour mixture into the wet ingredients using a spatula or mixer on low speed. Stir just until a soft dough forms. Avoid over mixing or the cookies may become tough.
- Chilling the Dough:
- Shape the dough into a flat disc wrap tightly with plastic wrap and refrigerate for at least one hour. This firms the dough preventing excessive spreading and helps cookies keep their crisp star shapes while baking.
- Roll Cut and Bake Cookies:
- Preheat oven to 350 degrees Fahrenheit line baking sheets with parchment paper. Roll chilled dough on a lightly floured surface to about one quarter inch thickness. Use a star shaped cookie cutter to cut cookies and space them about two inches apart on the sheets. Bake for 8 to 10 minutes or until edges are lightly golden. Allow cookies to cool completely on wire racks before icing.
- Prepare the Icing:
- Whisk powdered sugar milk vanilla extract and corn syrup in a bowl until smooth glossy and slightly thick but spreadable. Corn syrup helps the glaze hold its shine and firm up nicely.
- Decorate the Cookies:
- Spread icing lightly on the cooled cookies then immediately sprinkle with the red white and blue star sprinkles. Let icing set fully at room temperature before stacking or serving.
These cookies bring back memories of summer cookouts and watching sparklers light up the night. Almond extract is my favorite subtle twist adding a delicate depth that elevates basic sugar cookies into something uniquely festive.
Storage Tips
Allow decorated cookies to dry completely before stacking to avoid smudged icing. Store in airtight containers layered between sheets of parchment paper at room temperature to keep them fresh for several days. For longer storage freeze undecorated baked cookies wrapped well then ice after thawing.
Ingredient Substitutions
If you don't have almond extract try adding a teaspoon of finely grated lemon zest to brighten the dough. Swap corn syrup in the icing for mild honey to add a natural floral sweetness while retaining gloss. You can also divide dough into three batches and color them red white and blue with food coloring for a fun marbled patriotic effect.
Serving Suggestions
These cookies shine alongside fresh berries and whipped cream for an easy dessert spread. For an extra touch sprinkle a pinch of cinnamon or cardamom into the dough which adds a cozy layer of warmth that balances the vanilla and almond.
These star cookies are perfect for summer gatherings and make a cheerful patriotic treat. They also freeze well for easy make ahead baking.
Common Questions About Recipes
- → Why did my cookies spread too much while baking?
Ensure the dough is well chilled and butter sufficiently cool. Soft butter or warm dough often causes spreading.
- → Can I freeze the cookie dough for later use?
Yes, wrap tightly in plastic and freeze up to three months. Thaw overnight in the refrigerator before baking.
- → How can I fix icing that isn’t setting properly?
Humidity or extra milk may delay setting. Add powdered sugar to thicken and ensure cookies are fully cooled before icing.
- → What’s a good substitute for almond extract in the dough?
Freshly grated lemon zest adds a bright citrus note while complementing the buttery richness.
- → How do I keep star shapes sharp during baking?
Chill dough thoroughly and consider chilling cut shapes for 10 minutes before baking to prevent spreading.