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–+ servings
cookies decorated for the 4th of July.

4th of July Cookies

Nicole
4th of July Cookies: mini American Flag Fruit Pizzas. These red white and blue cookies are light, creamy, fresh, delicious and beautiful!
5 from 3 votes
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Prep Time 1 hour 50 minutes
Cook Time 8 minutes
Total Time 2 hours
Servings 24 cookies
Calories/serving 259 kcal

Ingredients
 

For the cookie:

  • ¾ cups unsalted butter slightly softened, we recommend getting out 20-30 minutes before using.
  • 1 ½ cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 4 cups flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons salt

For the topping:

  • 1 package cream cheese softened
  • 4 Tablespoons softened butter
  • 1 teaspoon lemon juice
  • ½ teaspoon lemon zest optional but so good!
  • 2 ½ cups powdered sugar

Fruit:

  • blueberries
  • strawberries
  • raspberries
  • other desired red white and blue fruit

Instructions

For the Cookies:

  • Mix softened butter and sugar on high until light and fluffy, about 3 minutes.
  • Add the vanilla and eggs and beat on high an additional 30 seconds. The mixture will lighten in color.
  • Measure the flour, then baking powder and salt on top of wet ingredients. Mix lightly with fingers to avoid any clumping of salt or baking powder. Put mixer on low and mix just until flour is incorporated. See photos above for a visual.
  • Chill for 1.5 hours.
  • After chilling, flour a work surface then roll out to about ⅜ inch thick for a soft cookie. Roll thinner for a crisper cookie.
  • Cut the dough into circles of desired size. You can use a biscuit or cookie cutter or a glass or cup.
  • Bake at 400* for 6-10 minutes. If you like your cookie crisp, cook until the edges are just turning golden. If you like them soft, cook just until the top turns matte and the edges are set, don't wait for the edges to turn golden.

For the topping/ assembly:

  • Beat the cream cheese and butter on high for about 2-3 minutes until light and fluffy.
  • Add lemon juice, vanilla and lemon zest and mix in.
  • Add powdered sugar and and mix on medium speed 1-2 minutes until well combined and smooth.
  • Return to refrigerator.
  • Cut up fruit into desired shapes for decorating.
  • Allow cookies to cool completely.
  • Spread topping on top and top with fruit in desired patterns.
  • Serve immediately or refrigerate.
  • Enjoy!

Notes

If making ahead, do not frost ahead of time. Make cookies, topping and cut fruit ahead of time, then assemble within an hour or 2 of serving.
Cookies store unfrosted in an airtight container for up to 4 days, and in the freezer up to 2 months. Store frosted cookies in an airtight container in the refrigerator. We don't recommend storing frosted cookies longer than 24 hours as the frosting will weep into the cookies.
Chill completely- the dough will be easier to work with and the cookies will bake better.
For soft and chewy cookies, remove from the oven as soon as the edges are set and the tops are matte. Let continue to bake on the sheet another 5 minutes before removing.
For crisp yet tender cookies, roll out a little thinner and remove from the oven when the edges start to turn golden brown.
Make sure cookies are completely cooled before you begin to frost them or it will make a gooey mess.
 
 

Nutrition

Serving: 1cookieCalories: 259kcalCarbohydrates: 42gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 42mgSodium: 262mgPotassium: 60mgFiber: 1gSugar: 25gVitamin A: 271IUVitamin C: 0.1mgCalcium: 57mgIron: 1mg
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