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Star-Shaped Red, White, and Blue Cookies
4.9 from 27 votes

Star-Shaped Red, White, and Blue Cookies

Get patriotic with these SOFT, chewy, frosted star cookies that are loaded with SPRINKLES!! No rolling pin required! They're a holiday WINNER!!

Prep Time
10 mins
Cook Time
24 mins
Cooling Time
1 hr 30 mins
Total Time
2 hrs 4 mins
Servings: 10
Calories: 420 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Cookies
  • ½ cup butter 1 stick, melted, unsalted
  • 1 egg large
  • 1 cup light brown sugar packed
  • 1 tablespoon vanilla extract or as desired, McCormick Pure
  • 1 cup all-purpose flour
  • ½ teaspoon salt or to taste
  • ½ cup red white, and blue sprinkles
Frosting*
  • ¼ cup butter unsalted, softened
  • confectioners’ sugar about 2 to 2 1/4 cups
  • 2 to 3 teaspoons cream or milk
  • red food color as necessary, one 1-ounce bottle, brand McCormick
  • red white, and blue sprinkles, as desired for decorating

Instructions

Cookies
    Cup of Yum
  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour, salt, and stir until just combined, don’t overmix.
  5. Add the sprinkles and stir to incorporate.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary. Bake for about 20 to 24 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool for at least 90 minutes before cutting and frosting.
  7. Cut with star-shaped cookie cutters or simply frost the entire pan if desired.
Frosting
  1. If using a tub of store-bought frosting, skip to step 5. Otherwise, follow the instructions below.
  2. To a large bowl (or to the bowl of a stand mixer), add the butter and beat until light and creamy.
  3. Add the confectioners’ sugar, vanilla, and beat with an electric mixer (or use the paddle attachment of a stand mixer) to incorporate.
  4. Add the cream slowly in the amount necessary to achieve desired frosting consistency.
  5. Add the red food color as necessary until desired color is achieved; stir after every 10 drops or 15 drops.
  6. Spread frosting over cookies. Note – You may have frosting left over if you don’t like an overly thick amount of frosting on your cookies. If you leave the 8×8 pan intact and don’t cut into cookies, it should be approximately the right amount. Extra frosting will keep airtight in the fridge for at least 2 weeks.
  7. Add sprinkles as desired for decorating.

Notes

  • *Instead of making your own frosting, you may also use half of one 14-ounce container store-bought whipped fluffy white frosting.
  • Storage: Cookies will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I’m comfortable storing frosted items at room temp, but if you’re not store in the fridge noting cookies will be more prone to drying out in the fridge.
  • Adapted from Soft-Frosted Valentine Heart Cookies

Nutrition Information

Serving 1 Calories 420kcal (21%) Carbohydrates 78g (26%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g (24%) Cholesterol 47mg (16%) Sodium 136mg (6%) Sugar 66g (132%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 420

% Daily Value*

Serving 1
Calories 420kcal 21%
Carbohydrates 78g 26%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Cholesterol 47mg 16%
Sodium 136mg 6%
Sugar 66g 132%

* Percent Daily Values are based on a 2,000 calorie diet.