👩🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
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2
In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
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3
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
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4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
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5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour remain.
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6
Gently fold in the white chocolate chips, red candies, and blue candies by hand with a spatula until evenly distributed.
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7
Drop rounded tablespoons of dough (about 1.5 tablespoons per cookie) onto the prepared baking sheets, leaving about 2 inches between each cookie.
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8
Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. They will continue to set as they cool.
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9
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your festive 4th of July cookies!
💡 Notes
For extra vibrant cookies, press a few additional red and blue candies onto the tops of the cookie dough balls right before baking. Cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months. For a slightly different flavor profile, a hint of lemon zest (1 tsp) can be added with the wet ingredients.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
2g
Total Fat
9g
Saturated Fat
5g
Carbs
24g
Fiber
0.5g
Sugar
16g
Sodium
100mg
Cholesterol
25mg
