Do you have any big plans for the 4th of July yet? Andrew and I don’t have any concrete plans, but I know that food, fireworks, and cold drinks will be on the agenda. Surprisingly Peoria has the largest display of fireworks in the state of Illinois! Which if you are a new resident to Peoria (or ever heard of Peoria! ;)) you might find this quite surprising! I assumed that Chicago would have a much bigger fireworks display, but apparently I was wrong! Last year we missed out on Methodist Red, White and Boom because we were in Detroit for a wedding of one of Andrew’s childhood friends. This year I am looking forward to attending what should be an amazing fireworks show. If you do have plans for the 4th of July, you are going to want to make these cookies! They look like cute little whoopie pies but with the crunch and crumble of a standard cookie. Blanketed in red, white, and blue sprinkles, these festive cookies are the perfect addition to your 4th of July BBQ.
One Year Ago: Crunchy Peanut Butter Dog Treats
Patriotic Chocolate Sprinkle Sandwich Cookies
- 1/2 cup granulated sugar
- 1/4 cup unsweetened dark cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 10 ½ tablespoons (2/3 cup) butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all purpose flour
- 1 cup red, white, and blue sprinkles
For the Filling:
- 8 tablespoons (1 stick) unsalted butter, softened
- 1-1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Blue and Red Icing Color
- Preheat the oven to 375°F. Line two large cookie sheets with parchment paper; set aside.
- In a medium bowl, whisk together sugar, cocoa powder, baking soda and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until creamy, about 2 minutes. Scrape down the sides of the bowl then add the sugar mixture and beat until well combined. Add egg and vanilla and beat until combined. Add the flour mixture and mix until just incorporated.
- Place the sprinkles for rolling in a shallow bowl. Roll a level tablespoon of dough into a ball, roll the ball in sprinkles, and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet).
- Bake until the cookies are set, about 10 to 12 minutes. Cool the cookies on the baking sheets about 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and powdered sugar on low speed. When almost incorporated, add vanilla and beat on high speed until light and fluffy.
- Divide the filling into two separate bowls. Color one bowl of icing blue and the other red. Pipe or spread filling on flat side of 1 cookie. Top with second cookie, forming a sandwich. Repeat with remaining filling and cookies. Store in an airtight container at room temperature.
Yields: 12 sandwich cookies
Prep Time: 10 minutes
Bake Time: 12 minutes