Description
These vibrant Firework Cookies are festive sugar cookies decorated with colorful royal icing to resemble dazzling fireworks. Soft yet slightly crisp, these cookies combine a tender buttery base with beautifully piped red and blue icing designs, perfect for celebrations and patriotic holidays.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 1/2 cups powdered (confectioners’) sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Icing Ingredients
- 2 tablespoons meringue powder
- 6 tablespoons warm water (adjust as needed)
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar, sifted
- Blue gel food coloring
- Red gel food coloring
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400 °F (200 °C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside to combine the leavening and seasoning evenly.
- Cream Butter and Sugar: In a large bowl, cream the room-temperature unsalted butter and powdered sugar together using a mixer until the mixture is light and fluffy, about 3-4 minutes.
- Add Egg and Vanilla: Beat in the large egg and pure vanilla extract until fully incorporated and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing slowly until just combined to avoid overworking the dough, which can toughen the cookies.
- Roll and Cut Dough: On a floured surface, roll out the dough to approximately 1/4-inch thickness. Use star-shaped cookie cutters to cut out shapes. Place cookies onto prepared baking sheets. If the dough feels too soft or sticky, chill the cut cookies for about 20 minutes to prevent spreading during baking.
- Bake Cookies: Bake in the preheated oven for 7–8 minutes or until the edges are just set and very lightly golden. Remove from oven and let cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Prepare Royal Icing: In a mixing bowl, beat the meringue powder with warm water until the mixture becomes foamy. Add vanilla extract and sifted powdered sugar. Whip the icing until soft peaks form. Adjust consistency by adding small amounts of water as needed for piping and flooding.
- Ice the Cookies: Outline and flood the cooled cookies with white royal icing. Allow the icing to dry completely, which typically takes about 1–2 hours.
- Decorate with Colors: Divide the remaining white icing into two portions. Tint one with blue gel food coloring and the other with red gel food coloring. Using small round piping tips, pipe intricate firework designs on the cookies. Let the decorated cookies dry fully overnight before serving or storing.
Notes
- Ensure all ingredients, especially butter and egg, are at room temperature for easier mixing and better texture.
- Chilling the dough or cut cookies helps maintain the cookie shape during baking.
- Use gel food coloring to avoid thinning the royal icing.
- Allow icing to dry thoroughly to prevent smudging when stacking or storing cookies.
- Store cookies in an airtight container at room temperature for up to one week.
