American Star Sugar Cookies

These American star sugar cookies bring a burst of festive fun to any celebration, especially during summer gatherings and patriotic holidays. Their buttery vanilla almond flavor pairs perfectly with a glossy sweet icing and vibrant red, white, and blue star sprinkles, making them a hit with friends and family. Baking these cookies always brings back warm memories of backyard firework parties and shared smiles over sweet treats.

I tried this recipe during a July Fourth cookout, and the cookies disappeared faster than I could decorate them. Now they’re a regular request whenever friends come over for get togethers.

Ingredients

• All purpose flour: Offers a neutral base and structure use unbleached flour for the best texture
• Baking powder: Brings lightness helping cookies rise slightly without puffing too much
• Salt: Enhances all the subtle flavors keeping the sweetness balanced
• Unsalted butter: Softened to room temperature ensures tender, rich flavor and perfect dough consistency
• Granulated sugar: Provides sweetness and helps create the ideal crumb
• Egg: Binds everything and adds richness
• Vanilla extract: Adds warm, mellow sweetness that is essential for classic sugar cookies
• Almond extract: Brings a subtle nutty note that lifts the flavor profile
• Powdered sugar: In the icing creates that smooth, velvety finish when whisked with milk
• Whole milk: Gives just enough liquid to make the icing spreadable without being runny
• Light corn syrup: Adds shine and helps the icing set beautifully
• Red white and blue star shaped sprinkles: Add festive color and texture choose fresh sprinkles for best look and crunch

Instructions

Preparation of Dry Ingredients:

Whisk the flour baking powder and salt together thoroughly in a medium bowl. This ensures the leavening is evenly distributed and prevents clumps that could ruin the dough texture

Cream Butter and Sugar:

Use an electric mixer to beat softened butter and granulated sugar on medium speed for 2 to 3 minutes until pale and fluffy. This step is key for light airy cookies because it incorporates air into the fat

Add Egg and Extracts:

Beat in the egg completely then mix in vanilla and almond extracts. Blend these well until the batter is uniform This creates the warm aromatic base for your cookies

Combine Wet and Dry Ingredients:

Gradually fold the dry ingredients into the wet mixture mixing gently. Just combine until the dough forms Avoid overmixing as this will toughen the cookies

Chilling the Dough:

Shape dough into a flat disc Wrap tightly with plastic wrap and refrigerate for at least one hour. This helps the dough firm up so the cookies hold their star shapes during baking

Roll Cut and Bake Cookies:

Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. Roll the chilled dough to about quarter inch thickness sprinkling flour lightly to prevent sticking Cut out stars using a cookie cutter leaving about two inches between each Transfer to the oven and bake 8 to 10 minutes until edges turn lightly golden

Cool Completely Before Icing:

Let the cookies cool fully on a wire rack. This step prevents melting and sliding when applying the icing

Prepare the Icing:

Whisk powdered sugar with milk vanilla extract and corn syrup until smooth and glossy. The corn syrup is essential for that perfect shine and to help the icing set

Decorate the Cookies:

Spread icing lightly over the cooled cookies and immediately sprinkle red white and blue stars Press gently so sprinkles stick Allow icing to set thoroughly before serving or storing

These cookies always remind me of summer evenings watching fireworks with my family. The almond and vanilla aroma filling the kitchen makes it feel like the start of something joyful and timeless.

Storage Tips

Store the decorated cookies in an airtight container at room temperature for up to five days Make sure the icing is completely dry before stacking cookies in layers separated by parchment paper to avoid sticking

Ingredient Substitutions

Lemon zest can replace almond extract for a bright citrus twist Use mild honey instead of corn syrup to maintain sweetness and shine naturally Consider adding food coloring to the dough dividing it into batches and layering them for a festive red white and blue marbled effect perfect for special occasions

Serving Suggestions

Pair these star cookies with fresh berries and whipped cream for a patriotic dessert spread Try stacking smaller stars atop larger ones to create an eye catching layered presentation Sprinkle a pinch of cardamom or cinnamon lightly in your dough for a warm cozy twist on the classic flavor

These star cookies are festive and easy to make, and perfect for summer gatherings. Enjoy decorating and sharing them with friends and family.

Your Recipe Questions Answered

→ Why did my cookies spread out too much during baking?

Overly soft butter or insufficiently chilled dough often causes spreading. Ensure dough is refrigerated well and butter is cool but not frozen before mixing.

→ Can I freeze this cookie dough for later use?

Yes, wrap the dough tightly in plastic wrap, place it in an airtight container, and freeze for up to three months. Thaw overnight in the refrigerator before rolling and baking.

→ My icing isn't setting properly; what should I do?

Excess humidity or too much milk can delay setting. Try adding more powdered sugar to thicken the icing and ensure cookies are fully cooled before decorating.

→ What can I use instead of almond extract?

Freshly grated lemon zest works well as a substitute, adding a bright citrus note that complements the buttery dough.

→ How can I achieve glossy icing without corn syrup?

Swap corn syrup with mild-flavored honey to maintain shine and add subtle floral sweetness to the icing.

→ Any tips for keeping cookie shapes sharp during baking?

Chill the dough well before baking and consider refrigerating cut shapes for 10 minutes to prevent spreading and maintain crisp edges.