These homemade Patriotic Surfboard Cookies will be a big hit at any 4th of July gathering. And if you’re hosting, they’re a super fun way to bring some color to the table!
Independence Day is just around the corner. Today I have another patriotic cookie recipe! These homemade Patriotic Surfboard Cookies will be a big hit at any 4th of July gathering. And if you’re hosting, they’re a super fun way to bring some color to the table! Here’s instructions on how to make them.
Patriotic Surfboard Cookies
Makes 2 1/2 dozen cookies.
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- surfboard 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
Surfboard Cookie Cutter 5 inch, plasticHamilton 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
Place the soft butter and sugar into a large mixing bowl and cream together until the combination is smooth and not grainy to the touch.
Add the egg and continue to mix.
Add the vanilla and continue mixing.
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.
Make the dough into a ball and then wrap it in cling wrap, completely covering the entire dough ball.
Put the dough into 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 let it sit out for a short while to soften it up a bit.
Put flour out on the cutting board, rub flour on the rolling pin, and work some flour intothe batter (if needed).
Roll the dough out onto the cutting board and use the cookie cutter begin to make your cookies.
Line the cookie sheet with parchment paper.
Use a metal spatula to move the cut cookies to the parchment lined cookiesheet.
Place the cookies onto the baking sheet and bake at 325 degrees for 8 minutes.
Let cool for 10 minutes before decorating.
Combine all ingredients with a mixer.
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 the first bowl. If you dont like the shade of the color, add 1-2 more drops.
Add a few drops of sky blue into the second bowl.
Leave the 3rd bowl of icing white.
Scoop some of the icing into the two piping bags. Add 2 tbsp water to the remaining icing in the bowls to thin out the icing.
Add 2 tbsp water to the remaining icing in the bowls to thin out the icing.
Pour the thinned icing into the squeeze bottles.
Using the sky blue piping bag, pipe a line around half of the cookie like shown in the image
Using the white bag, pipe a line around the other half.
Using the thinned blue icing, fill in the blue side of the cookie with the blue icing.
Using the red icing, pipe lines to create a “strip” like shown in the in-process picture
Pipe white lines around the red lines
Use the thinned red icing to fill in the red lines.
Using the white thinned icing, fill in the spots for the white
Take a few of the white star sprinkles and place them on the blue side
Let cookies dry for 2 hours before enjoying!