Independence Day Cookies Recipe - Allrecipes.com
Independence Day Cookies Recipe
  • READY IN hrs

Independence Day Cookies

Recipe by  

"Red, white, and blue morsels make these a festive July 4th party treat!"

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Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Combine the flour, baking soda, baking powder, and salt in a bowl.
  2. Beat the shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg. Mix in the flour mixture until just incorporated. Fold in the white chocolate chips, blueberries, and cranberries; mixing just enough to evenly combine. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Flatten each ball to about 1/2-inch thick.
  3. Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 10 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2010

Thanks for this recipe! I added a few things into it, like 1/2 tsp of Vanilla extract and 1/2 tsp of Almond extract, just to give it a little more zing to the flavor. Oh, I also added some macadamia nuts into the batch, and it came out Marvelous! Two thumbs up!

 
Most Helpful Critical Review
Jul 01, 2012

The colors are fun for July 4th picnics. The flavors of the berries and chips were yummy. The cookie base isn't anything spectacular - just a regualr cookie base. I cut the recipe in half and used half butter and half crisco (butter flavor).

 

24 Ratings

Oct 14, 2010

I just made these cookies last night for my familly's oath of citizenship celebratrion and to take to work to share my joy there as well! It was difficult to find dried blueberries, I don't shop at the right stores apparently, so I used blueberry juice infused cranberries (store-bought). The color pattern was not red-white- blue like I anticipated. For my cookies the color scheme looked like a typical golden brown of a sugar cookie wiht the dark read of the cranberries coming through... the white chocolate was kinda small to see. I did add the 1/2 tsp of vanilla as suggested before. Overall the coookies tasted great!! The juice from berries kept the cookies very moist and aromatic. The dough was easy to handle and I even mixed it my hand. The cookies once cooled just slide off the cookie sheets. The cookies are very filling and tasty. The cookie consistency was kind of flakey which made for an interesting texture contrast compared to the fruit not like a typical hard shortbread cookie. I don't have much experience baking, as this was only my 4th batch and 4th recipe to try, but I would make these again.

 
Jun 13, 2011

Only made 1/2 a batch and then used 1/2 butter and 1/2 shortening. The colors are great for any patriotic holiday. I made these for Memorial Day and they were a huge hit at the party. The did flatten out a little bit as they baked, but that may have been because of the butter that I used.

 
Jul 04, 2011

This cookie recipe was the best! I modified the recipe slightly after reading the reviews. I used 1 cup of butter and 1 cup of crisco and added 1 tsp of vanilla and they came out great!

 
Jul 03, 2011

OMG!!!! These are soooo good !!! I was only able to make half , but they are soooo worth it !!!!

 
Feb 05, 2012

The husband and I LOVED these. Used 1/2 butter and 1/2 shortening (since I didn't have butter-flavored shortening, I added 1/4 t. of butter flavoring), and I added 1 t. vanilla. The cookies came out moist and delicious--more people need to find this recipe!

 
Jan 26, 2012

Pretty good, but nothing real special

 

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Nutrition

  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 21.8 g
  • 7%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 63 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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