Patriotic Parade

Patriotic Parade

Makes: 48 small, 24 medium, and 6 large cookies

Cook: 6 minutes per batch

RED COOKIES

  • 1 pouch (17.5 ounces) sugar cookie mix, Betty Crocker®

  • 1 tablespoon all-purpose flour

  • 1⁄3 cup butter, softened

  • 1 egg

  • 2 teaspoons imitation raspberry extract, McCormick®

  • 8 drops red food coloring, McCormick®

  • Sucker sticks

WHITE COOKIES

  • 1 pouch (17.5 ounces) sugar cookie mix, Betty Crocker®

  • 1 tablespoon all-purpose flour

  • 1⁄3 cup butter, softened

  • 1 egg

  • 2 teaspoons vanilla extract, McCormick®

BLUE COOKIES

  • 1 tube (16.5 ounces) refrigerated sugar cookie dough, Pillsbury®

  • 1⁄2 cup all-purpose flour

  • 2 tablespoons blueberry syrup, Smucker’s®

DECORATIONS

  • 1 can (12 ounces) whipped fluffy white frosting (optional), Duncan Hines®

  • Red, white, and blue decorating icings and gels

  • Red, white, and blue sparkling sugar, sanding sugar, sprinkles, and/or star candies

 

Directions

 

For red cookies, in a large bowl, combine 1 pouch sugar cookie mix and 1 tablespoon flour. Add 1⁄3 cup butter, 1 egg, the raspberry extract, and red food coloring, stirring until mixture forms a dough. Shape dough into a ball; flatten into a disk. Wrap disk in plastic wrap. Chill in refrigerator for at least 2 hours.

Line cookie sheets with parchment paper; set aside. On a lightly floured surface, roll out chilled dough to 1⁄2-inch thickness. Using Independence Day-theme cookie cutters, cut out various shapes. Reroll scrap dough to cut out more shapes. Transfer same-size cookies to prepared cookie sheets, spacing cookies 2 inches apart.* Carefully insert a sucker stick into each cookie, pressing firmly. Chill cutout cookies in refrigerator for at least1 hour.

Preheat oven to 350°F. Bake cookies for 6 to 12 minutes (depending on size) or until cookies are puffed. Cool on cookie sheets for 5 minutes. Transfer cookies to a wire rack; cool completely.

For white cookies, in a large bowl, combine 1 pouch sugar cookie mix and 1 tablespoon flour. Add 1⁄3 cup butter, 1 egg, and the vanilla extract, stirring until mixture forms a dough. Shape dough into a ball; flatten into a disk. Wrap disk in plastic wrap. Chill in refrigerator for at least 2 hours.

Continue as directed in Steps 2 and 3 above.

For blue cookies, in a large bowl, stir together sugar cookie dough, the 1⁄2 cup flour, and the blueberry syrup until well mixed. Shape dough into a ball; flatten into a disk. Wrap disk in plastic wrap. Chill in refrigerator for at least 2 hours.

Continue as directed in Steps 2 and 3 above.

To decorate cookies, spread fluffy white frosting on cooled cookies. Decorate with decorating icings and gels, sparkling sugar, sanding sugar, sprinkles, and/or star candies.*Note: Arrange same-size cookies together on cookie sheet so small shapes don’t overbake while large shapes take longer to fully bake.

Berry Cake

Berry Cake

Coconut Mallows

Coconut Mallows