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My kids have named these, “Firework Cookies” and they have become one of our most beloved 4th of July traditions in the Ashmore house. Every single year my kids start asking for them the moment July rolls around…they are buttery, chewy, loaded with white chocolate chips and the most festive red, white and blue sprinkles. I mean come on, they are just destined to put a smile on your face. Make them with GF or AP flour, they are the kind of cookie that feels like a celebration in every single bite. Make a batch for your 4th of July spread this year and watch them disappear in minutes…actually seconds!
Ingredients
All purpose flour – The base of the cookie that gives it structure while keeping that perfectly chewy center we are all after.
Baking soda– Helps the cookies spread just the right amount and gives them that slightly crisp golden edge.
Baking powder– Works alongside the baking soda for the perfect lift and texture.
Kosher salt– Do not skip this! Salt balances the sweetness and makes every other flavor pop.
Unsalted butter, browned– The secret to that deep, rich, nutty flavor that takes these cookies to the next level. Browning the butter is a game changer.
Light brown sugar– Adds a warm caramel depth and keeps the cookies soft and chewy for days.
Granulated sugar– Balances the brown sugar and helps create those beautiful crispy edges.
Vanilla extract– Adds that warm, classic cookie flavor that makes your kitchen smell absolutely incredible.
Egg and egg yolk– The whole egg adds structure while the extra yolk makes the cookies extra rich and fudgy in the center.
Mini white chocolate chips– Creamy, sweet, and perfectly festive against all those colorful sprinkles.
Red, white and blue sprinkles– The star of the show! These are what make these cookies feel like a full on celebration. Happy 4th of July indeed!
How to make my Firework Cookies
1.In a small saucepan on medium heat, melt the butter. Transfer to a large mixing bowl to cool, set aside.
2. Preheat the oven to 350F and line two large baking sheets with parchment paper.
3. In a medium sized bowl, whisk the flour, baking soda, baking powder, and salt. Set aside.
4. To the bowl with melted butter, add the brown sugar and sugar. Mix in with a spatula until it turns pasty, then mix egg, egg yolk, and vanilla until smooth.
5. Pour in the dry ingredients and use a rubber spatula to fold to combine. Leave a few streaks of flour & fold the sprinkles in until just dispersed.
6. Using a large cookie scoop (OR ¼ cup measuring cup) the cookies onto the baking sheets and bake for 12-14 minutes. Rotate the baking sheets halfway through baking.
7. The cookies are done when the middles are JUST set and have a light golden ring around the edges. When they come out bang the pans twice the get some of the air out and with the inside of a fork smooth the edges to create more perfect circles if needed.
8. Let cool for 10 minutes on the pan. Transfer to a cooling rack to cool for at least 15 minutes before eating.
Commonly Asked Questions
Absolutely! These cookies actually get even better the next day as the flavors deepen and the texture becomes even chewier. Store in an airtight container at room temperature for up to 4 days…if they last that long!
Yes! Scoop the dough into balls, place on a sheet pan and freeze until solid, then transfer to a freezer bag. When you are ready to bake just add 2-3 extra minutes to the baking time. Fresh hot cookies whenever you want them…you are welcome!
The whole egg gives the cookies structure while the extra yolk adds richness and creates that irresistibly fudgy, chewy center. It makes a bigger difference than you would think…don’t skip it!
A few things can cause this — butter that was too warm, not enough flour, or a baking sheet that was too warm from a previous batch. Make sure your dough is at room temperature and always use a cool baking sheet for each batch.
Yes! Simply substitute a good quality gluten free all purpose flour in a 1 to 1 ratio and they turn out beautifully.
Firework Cookies
Ingredients
- 1 1/3 cups all purpose flour, GF flour can also be used
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp kosher salt
- 6 tbsp unsalted butter
- 1/3 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 large egg and 1 egg yolk
- 3/4 cup mini white chocolate chips
- 1/4 cup red, white, blue sprinkles
Instructions
- Preheat the oven to 350F and line two large baking sheets with parchment paper.
- In a medium-sized bowl, whisk the flour, baking soda, baking powder, and salt. Set aside.
- To the bowl with melted butter, add the brown sugar and sugar. Mix in with a spatula until it turns pasty, then mix egg, egg yolk, and vanilla until smooth.
- Pour in the dry ingredients and use a rubber spatula to fold to combine. Leave a few streaks of flour; fold the sprinkles in until just dispersed.
- Using a large cookie scoop (OR ¼ cup measuring cup) scoop the cookies onto the baking sheets and bake for 12-14 minutes. Rotate the baking sheets halfway through baking.
- The cookies are done when the middles are JUST set and have a light golden ring around the edges. When they come out, bang the pans twice to get air out. With the inside of a fork smooth the edges to create more perfect circles if needed.
- Let cool for 10 minutes on pan. Transfer to a cooling rack to cool for at least 15 minutes before eating.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
