A Red, White & Blue Cookie Recipe Perfect for July 4th
The 4th of July has to be one of my all-time favorite holidays. Summer’s in full swing, and just about everyone is either hosting or going to one or more 4th of July parties. I have two to go to this weekend, and I knew I wanted to make something sweet, so these red white and blue pudding cookies were kind of a no-brainer. I had never made these before, but they were surprisingly simple to make and could easily be adapted to other holidays by switching out the M&M colors.
My parents recently re-did their kitchen, and my Mom graciously offered to help me bake, so I went to their house to make them. We used her KitchenAid Stand Mixer that she bought with their wedding money in 1979. It still works great — those things really do last forever! If you don’t have a stand mixer, you can also use a handmixer.
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 egg
- 1 box (3.4 ounces) INSTANT Vanilla Pudding Mix (just the mix, don’t make the pudding)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups all purpose flour
- 1/4 cup red and blue sprinkles (or any colors)
- 3/4 cup 4th of July M&Ms (or any color of M&M)
- Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix in egg and vanilla until smooth.
- In another bowl, mix together the pudding mix, baking soda, and salt. Mix until combined. Mix the flour mixture into the butter/sugar mixture until combined.
- Stir in sprinkles and M&Ms to the dough.
- Scoop small balls of cookie dough onto a cookie sheet and cover and chill for at least 30 minutes in the fridge.
- Preheat oven to 350°F. I love my Mom’s Whirlpool oven because not only does it pre-heat ridiculously fast, but it is convection, which means everything cooks really well and evenly.
- Line cookie sheets with parchment paper. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.
Now enjoy! These cookies are slightly crunchy on the outside, but the pudding and brown sugar helps to keep them soft and chewy. Your family and friends are sure to love them!