These homemade Patriotic Flip Flop Cookies are a super fun way to bring some color to the table. Your guests will only stop talking about them to eat them!
These colorful homemade Patriotic Flip Flop Cookies are a super fun way to bring some color to the table. They will make a great subject of conversation, and your guests will only stop talking about them to eat them! Here’s instructions on how to make them.
Patriotic Flip Flop Cookies
Makes 2 1/2 dozen
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- flip flop cookie cutter
- stand mixer OR hand mixer
- large mixing bowl
- measuring cups
- measuring spoons
- 3 bowls
- 2 squeeze bottles
- cookie sheet
- parchment paper
- cutting board
- rolling pin
- 3 piping bags with a number 2 tip
Ann Clark Flip Flop Cookie Cutter – 4.125 InchesHamilton Beach Hand Mixer with Snap-On CasePyrex Smart Essentials 4-Quart Glass Mixing BowlHamilton Beach 6-Speed Classic Stand MixerCook’s Pro Adjust-A-Measure Set, 3-PieceAnchor Hocking 6oz Custard Cups, Set of 4Houseables Squirt Bottle, 8 Oz, 6 Pack, ClearNordicware Aluminum Baker’s Half Sheet (2 Pack)Adjustable Beech Rolling Pin w/ Removable RingsWilton Icing Bag Ties , bag of 12Wilton Master Decorating Tip Set, 55-PieceWilton Disposable 16-Inch Decorating Bags, 12 Pack
- 3 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup soft unsalted butter
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 2 egg whites
- 1 cup powder sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla
- patriotic star sprinkles, separate the white stars
- super red icing
- sky blue icing
Cream the soft butter with the sugar in a mixing bowl until the combination is smooth and grainy to the touch.
Add egg and continue to mix.
Add the vanilla and continue to mix.
Sift the four, baking soda, and salt together.
Add the dry mixture to the wet mixture.
Continue mixing to make sure all ingredients are thoroughly blended.
Form the dough into a ball and wrap it in cling wrap, making sure to completely cover the entire dough ball.
Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
Preheat oven to 325 degrees.
Take the cookie dough out of the refrigerator and leave it out for a short while to it can soften up a bit.
Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into the batter (if needed)
Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
Line the cookie sheet with parchment paper.
Using a metal spatula move the cut cookies to the parchment lined cookiesheet.
Place the cookies on the baking sheet and bake for 8 minutes.
Let cool for 10 minutes before decorating.
Combine all ingredients, except the colors, into a mixing bowl.
If the icing looks a little soupy add in 1/2 cup of powdered sugar.
Mix on medium speed until stiff peaks form, which takes about 5 minutes.
Split the icing into three bowls.
Add a few drops of Super Red food dye into one bowl of icing.
If you don’t like the shade of the color, add 1-2 more drops.
Add a few drops of sky blue into the second bowl of icing.
Leave the third bowl of icing white.
Scoop some of the icing into the three piping bags.
Add 2 tbsp water to the remaining red and white icing bowls to thin out the icing.
Pour the thinned icing into the squeeze bottles.
Divide the flip flop cookies in half.
Take the first half of the cookies and outline them using the white icing.
Take the red icing and pipe in lines to make red stripes.
Fill in the red icing lines with the thinner red icing.
Let sit for 30 minutes before adding the white icing.
While those cookies are drying, take the other blank cookies and pipe red lines around the edges.
Fill in the cookie with the red thinner icing.
Use the white icing to add polka dots to the cookie while the red icing is wet.
Let sit for two hours.
Take the thinner white icing and fill in the blanks on the striped flip flops.
Let those rest for two hours.
Once the cookies are dry, use the blue icing in the piping bag to pipe on a line, then place a white star sprinkle in the middle on the top.
Let sit for 30 minutes before enjoying!