Firework Cookies Recipe

Introduction

Firework Cookies are festive sugar cookies decorated with vibrant red and blue royal icing bursts. Crispy on the edges and soft inside, these cookies are perfect for celebrations and sure to impress with their fun, colorful designs.

Ingredients

• 2 ½ cups (312 g) all-purpose flour (plus more for dusting work surface)
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 1 cup (226 g) unsalted butter (room temperature)
• 1 ½ cup (180 g) confectioners’ sugar
• 1 large egg (room temperature)
• 2 teaspoons pure vanilla extract
• 2 Tablespoons meringue powder
• 5-6 Tablespoons warm water
• 1 teaspoon pure vanilla extract
• 2 ⅔ cups (320 g) confectioners’ sugar (sifted)
• Blue food dye gel
• Red food dye gel

Instructions

1. Step 1: Preheat the oven to 400° F. Line baking sheets with parchment paper and set aside.
2. Step 2: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, beat the softened butter and 1 ½ cups confectioners’ sugar with a hand mixer until light and fluffy, about 1 to 2 minutes.
4. Step 4: Add the egg and 2 teaspoons vanilla extract to the butter mixture, beating until thoroughly combined, about 30 seconds. Scrape down the sides as needed.
5. Step 5: Slowly add the dry flour mixture to the wet ingredients on low mixer speed. The dough is ready when it mostly sticks to the paddle and has some give but doesn’t stick to your fingers. If too sticky, add flour 1 tablespoon at a time.
6. Step 6: Flour your work surface and roll out the dough to about ¼ inch thickness, dusting as needed to prevent sticking.
7. Step 7: Use a 2 ½ to 3 inch star-shaped cookie cutter to cut shapes. Place cookies on the prepared baking sheets. Gather scraps, re-roll, and cut more shapes. If your kitchen is warm, chill the cut cookies for 20 minutes before baking.
8. Step 8: Bake cookies for 7 to 8 minutes, rotating the sheets halfway through. Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
9. Step 9: For the royal icing, combine meringue powder and 5 tablespoons warm water in a large bowl. Whip with a whisk attachment until foamy, about 3 minutes.
10. Step 10: Add 2 ⅔ cups sifted confectioners’ sugar and 1 teaspoon vanilla extract. Whip on medium speed until thick and holding a medium soft peak, about 3 minutes. Thin icing with additional water a few drops at a time if needed.
11. Step 11: Transfer half of the white icing to an icing bag fitted with a round tip. Cover remaining icing with a wet paper towel to prevent drying.
12. Step 12: Outline and flood the cookies with the white icing. Use a toothpick to spread icing into any bare spots. Let the iced cookies dry completely, which may take a few hours.
13. Step 13: Divide remaining icing into two bowls. Add blue food gel to one and red food gel to the other. Fill two separate icing bags fitted with small round tips (Wilton #2 recommended).
14. Step 14: Once the white icing has hardened, pipe red and blue firework designs onto the cookies. Allow icing to dry completely before storing or serving.

Tips & Variations

• Chilling the dough or cut cookies helps prevent spreading and keeps shapes crisp while baking.
• Use gel food coloring for vibrant colors without thinning the icing.
• To speed drying, place iced cookies in a cool, dry area away from humidity.

Storage

Store firework cookies in an airtight container at room temperature for up to one week. To keep the icing from sticking, place parchment or wax paper between layers. These cookies also freeze well for up to 3 months; thaw in the container at room temperature. Avoid refrigerating as it may cause the icing to sweat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be wrapped in plastic wrap and refrigerated for up to 24 hours before rolling and cutting. Let dough come to room temperature slightly before rolling for easier handling.

What if I don’t have meringue powder?

Meringue powder is essential for royal icing to set properly. If unavailable, you can substitute with pasteurized egg whites, but be cautious of food safety and adjust quantities accordingly.

Firework Cookies Recipe

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4.5 from 149 reviews

Firework Cookies are festive sugar cookies decorated with vibrant royal icing to resemble dazzling fireworks. These soft, buttery cookies are rolled thin, cut into star shapes, and baked to perfection before being decorated with smooth white royal icing and colorful red and blue designs. Ideal for celebrations and holidays, these cookies are as delightful to make as they are to eat.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 8 minutes
• Total Time: 1 hour 30 minutes (including drying time)
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups (312 g) all-purpose flour (plus more for dusting work surface)
• 2 teaspoons baking powder
• ¾ teaspoon salt

Wet Ingredients

• 1 cup (226 g) unsalted butter (room temperature)
• 1 ½ cup (180 g) confectioners’ sugar
• 1 large egg (room temperature)
• 2 teaspoons pure vanilla extract

Royal Icing

• 2 Tablespoons meringue powder
• 5–6 Tablespoons warm water
• 1 teaspoon pure vanilla extract
• 2 ⅔ cups (320 g) confectioners’ sugar (sifted)
• Blue food dye gel
• Red food dye gel

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper and set them aside for easy cleanup.
2. Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mix aside.
3. Mix wet ingredients: In a large bowl, beat the softened unsalted butter and confectioners’ sugar using a hand mixer until the mixture is light and fluffy, about 1 to 2 minutes. Add the egg and 2 teaspoons of pure vanilla extract, then continue beating until fully incorporated, about 30 seconds. Scrape down the sides of the bowl as needed.
4. Combine wet and dry: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix until the dough mostly sticks to the paddle without sticking to your fingers; if it feels too sticky, add extra flour one tablespoon at a time.
5. Roll and cut dough: Lightly flour your work surface. Roll the dough out to about ¼-inch thickness, dusting with flour as needed. Use a 2 ½ to 3-inch star-shaped cookie cutter to cut out the cookies and place them on prepared baking sheets. Gather scraps, re-roll, and repeat. If you’re in a warm environment, chill the cut dough in the refrigerator for 20 minutes before baking.
6. Bake cookies: Bake the cookies for 7 to 8 minutes, rotating the tray halfway through baking to ensure even cooking. Once baked, allow cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
7. Prepare royal icing base: In a large mixing bowl, whisk together the meringue powder and 5 tablespoons of warm water using a whisk attachment until foamy, approximately 3 minutes. Add 1 teaspoon pure vanilla extract and sifted confectioners’ sugar, then whip on medium speed until the icing is thick and holds a medium-soft peak, about 3 minutes. Adjust consistency by adding a few drops of water if too stiff.
8. Decorate cookies with white icing: Transfer half of the royal icing into an icing bag fitted with a round tip. Cover the remaining icing in the bowl with a wet paper towel to prevent drying. Outline each cookie with the white icing, then flood the interior. Use a toothpick to spread icing evenly and cover any bare spots. Let iced cookies dry completely, which may take several hours.
9. Color remaining icing: Divide the leftover white royal icing into two small bowls. Add red food gel to one bowl and blue food gel to the other. Transfer each colored icing into separate icing bags fitted with small round tips (size Wilton #2 is recommended).
10. Add firework designs: Once the white icing is fully dry, pipe vibrant red and blue firework patterns atop the cookies using the colored icings. Allow the decorated cookies to dry completely before serving or storing.

Notes

• Room temperature ingredients help achieve the best cookie texture.
• Chilling dough in warm climates prevents spreading during baking.
• Use gel food dye for vibrant colors without thinning the icing.
• Allow cookies to dry thoroughly between layers of icing to avoid colors running.
• Store decorated cookies in an airtight container at room temperature for up to 5 days.

Keywords: sugar cookies, royal icing cookies, festive cookies, holiday cookies, decorated cookies, firework cookies