Fireworks Cookies

I have had these fireworks cookies bookmarked ever since I saw them last year on the front cover of the July issue of Martha Stewart Living magazine. I used my favorite recipe for sugar cookies instead of the recipe that Martha recommended. The recipe I use are absolutely delicious and always turn out great. However, if you have a favorite sugar cookie recipe (or even the pre-made cookies dough from the store) go ahead and use that instead.


I used both round and star cookie cutters to create a patriotic theme perfect for a 4th of July BBQ. These cookies are a bit time-consuming, but if you enjoy decorating cookies like I do, they are really fun to make! If you have little ones at home they will have a blast dragging the toothpicks through the icing to make little fireworks.

You really can’t mess them up and every cookie turns out a little bit different. The cookies do need at least a three-hour drying time, so if you are planning to make them for the 4th of July, I recommend making them the night before or early in the morning so that the icing has a chance to harden. 😀

fireworks cookies

Fireworks Cookies

Patriotic Cookies swirled with the colors of our flag!

Yield: 2 dozen cookies


1 recipe for sugar cookies
3-inch round or star cookie cutter
parchment paper
Blue and Red Icing Color

3 (12 inch) disposable decorating bags

#2 Piping Tip

1 Coupler

3 Squeeze bottles


Royal icing


Follow directions to make a batch of cookie dough and shape into a disk and wrap tightly with plastic wrap. Refrigerate for at least 1 hour.
Line baking sheets with parchment paper. Remove dough from refrigerator onto a lightly floured surface. Let dough sit at room temperature for 10 minutes.
With a rolling pin, roll the dough out to 1/4-inch thickness. Use a cookie cutter to cut out cookies, placing on prepared baking sheet.
Place baking sheet with cookies on them in the refrigerator for at least 15 minutes before baking.
Preheat the oven to 375 degrees F.
Bake cookies for 8-9 minutes until edges are just ready to turn the slightest bit light brown. Cool on a wire rack
Once cookies are cooled, make the Royal Icing. Add more water by the teaspoon if it appears too stiff. You want to be able to pipe it easily. Evenly divide the icing into three separate containers. Dye one container blue, one red and leave the last one white. Cover with a lid or a wet paper towel when not using so that it does not dry out.
Transfer some of the white icing into a disposable pastry bag attached with the number 2 or 3 piping tip and seal the top closed with a rubber band so it is less messy.
Outline the cookies, keeping the tip at a 45 degree angle about 1/2 inch away from the cookie, so that the icing just falls onto the surface. Let sit until dry, about 15 to 20 minutes before flooding the cookie.

Add a few drops of water to the remaining icing in the small bowls until you get the correct consistency. To check for the proper consistency, dip a spoon into the icing and lift it up. The ribbons of icing drizzling into the bowl should disappear and become flat again within 10 seconds. Fill each squeeze bottle with the thinned icing.
Working three cookies at a time, flood the cookie, using the prepared squeeze bottles starting at one area and quickly zig zagging back and forth until you have almost completely covered the cookie. Then take a toothpick and gently use it to distribute the icing to any empty spots. Shake the cookie gently to help settle the bumps if there are any. If you notice any small air bubbles, pop them with a toothpick.

Starting with the first filled cookie, pipe the thinned red and blue icing in circles on top of the wet white icing.

Take a toothpick and drag from the center to the edge. Repeat with remaining cookies.

Allow the cookies to dry at least 2 to 3 hours before transferring them to an airtight container.

Source: adapted from Martha Stewart originally adapted from Soft and Chewy Sugar Cookies

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