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Festively Frosted Fourth of July Cookies


Festively Frosted Fourth of July Cookies

Katie Fieldhouse

Words and Photos by: Katie Fieldhouse

I love all the festive foods that come with the 4th of July. It's the perfect excuse to make everything red, white, and blue and embrace stars and stripes. 

I was initially drawn to this recipe by the elaborately decorated cookies, which I tried to mimic. I also had never heard of a red velvet cookie, but I thought its color would just amplify the 4th of July-ness of it all. This cookie was not overly sweet, which was perfect because I packed that icing on!

Red Velvet Roll-Out Cookies

Recipe makes approximately 28 3-inch cookies


2 3/4 cups plus 1 tablespoon flour

1/4 cup cocoa powder

2 sticks (16 tablespoons) butter

1 cup sugar

1 egg

2 scant teaspoons kosher salt

1 teaspoon vanilla extract

1 teaspoon chocolate extract (optional)

1 teaspoon “butter” flavoring (optional)

1 teaspoon red gel food coloring


  1. Whisk flour and cocoa together.

  2. Place butter in the bowl of a stand mixer and beat for 3 full minutes; add the sugar and scrape the bowl, then beat for 3 more minutes.

  3. Scrape the bowl, add the egg, salt, and extracts, and beat for 3 more minutes.

  4. Scrape the bowl once more, then add in the flour and cocoa powder.

  5. Stir on low speed until the dough comes together.

  6. Form into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes and up to a day.

  7. Once chilled, remove the dough from the fridge and place on a well floured surface.

  8. Roll out to 1/4 inch thickness and cut out shapes as desired; re-roll scraps.

  9. Place on parchment lined sheets and freeze for at least 15 minutes and up to 8 hours.

  10. Preheat oven to 350 degrees F.

  11. Bake cookies for 10-11 minutes, until fragrant and the centers are just set.

  12. Allow to cool completely before frosting with royal icing.


Recipe adapted from: La Peche Fraiche Blog (