Patriotic Sugar Cookies

I know today is Wordy Wednesday, and I am supposed to do a book review:  and I’ll see if I can get one worked up for today. But I probably won’t. You see, I’ve been a little busy. We are having cool weather in this neck of the woods, so it is perfect weather for baking. Yesterday, I baked six loaves of bread (2 loaves of zucchini bread and 4 loaves of English muffin bread), baked ziti, and sugar cookies.

I wanted to make a Fourth of July dessert recipefor when we are with my husband’s family for the Fourth of July, so I looked at my Pinterest’s Fourth of July board, and most of my pins had berries or fruit involved. They looked so cute, but I definitely could not do those two days beforehand.

I found a pin that were cookies made from a cake mix, but the cake mix had to be 18 ounces, and mine were only 15 ounces. But as I looked at the idea, I thought, “Why couldn’t I do the same idea with my favorite sugar cookie recipe?” So that’s what I did! I already had a jar that had six different kinds of patriotic sprinkles from Aldi’s (I LOVE Aldi’s!), and so it was super easy!

As I was mixing up the dough with the help of my son, I decided it would also be cute to color the dough. So after I made the dough, I separated the dough into three equal parts and colored one part red and one part blue. Then I rolled the cookies, and Joshua rolled them in the sugar or sprinkles.

I thought it was also fun to take a little of all three colors and make cookies that were red, white, and blue. I was very happy with the end result, and the taste is a lot better than a cake box mix!

This recipe is my favorite Sugar Cookie Recipe–and normally I make it just like the recipe reads. I do not use this recipe to make cookies that you would cut out. I have a different sugar cookie dough recipe for that.

Recipe for Sugar Cookies

Cooking Time Required:  10-12 min. Preheat oven @ 350

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Sugar Cookies

Course: Dessert

Cuisine: American

Author: Creative K Kids

Ingredients

• Cream:
• 11/2 cups sugar
• 1 cup butter softened (I use real butter--when I use margarine, the cookies spread out a lot. Even with butter, I make sure it is soft enough to mix but not melted.
• Add:
• 2 egg yolks beat well
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt

Instructions

1. Roll into balls and place on lightly greased cookie sheets. (I did not grease my sheets as they are non-stick cookie sheets.)
2. Dip the bottom of a glass into a bowl of sugar and flatten cookies slightly with bottom of glass. ( I normally do this; but today, I did flatten very slightly with a glass, but no sugar.)
3. Bake at 350° for 10-12 minutes.