American Star Sugar Cookies

These American star sugar cookies bring a joyful touch to any celebration, especially during patriotic holidays when backyard gatherings are filled with laughter and fireworks. The rich buttery base infused with vanilla and almond extracts creates a tender, flavorful cookie that pairs beautifully with a glossy, sweet icing and playful star shaped sprinkles. Baking this recipe has become my way to capture a bit of sunshine and fun in every bite.

I first baked these cookies for a Fourth of July picnic and now they are the highlight every summer, making celebrations feel extra special and fun.

Ingredients

• All purpose flour: for structure and tender crumb choose fresh flour from a trusted brand
• Baking powder: to give the cookies a light lift always check the expiration for best rise
• Salt: to balance sweetness and enhance flavor
• Unsalted butter: softened but cool to the touch quality butter makes a big difference in texture and taste
• Granulated sugar: adds sweetness and helps with the light texture
• Large egg: binds the dough and adds richness
• Vanilla extract: offers a warm, familiar aroma pure extract works best
• Almond extract: provides a subtle nutty note that complements the vanilla perfectly use pure or high quality almond extract
• Powdered sugar: for smooth icing with a delicate sweetness
• Whole milk: for thinning the icing to the right consistency
• Light corn syrup: enhances shine and keeps icing from cracking
• Red white and blue star shaped sprinkles: bring festive cheer and texture

Instructions

Preparation of Dry Ingredients:

In a medium bowl whisk together flour baking powder and salt until evenly combined. This ensures your cookies bake uniformly and develop a consistent texture.

Cream Butter and Sugar:

In a large bowl use an electric mixer to beat softened butter and sugar on medium speed until the mixture is light pale and fluffy approximately 2 to 3 minutes. This creates air pockets that make your cookies tender and soft.

Add Egg and Extracts:

Add the egg to the butter and sugar mixture then mix well until it is fully incorporated and the batter is smooth. Follow with vanilla extract and almond extract blending thoroughly to combine the aromatic flavors evenly.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredient mixture into the wet ingredients stirring gently just until a soft dough forms. Overmixing at this stage can make cookies tough so be careful to stop mixing when ingredients are just blended.

Chilling the Dough:

Shape the dough into a flat disc wrap tightly with plastic wrap and refrigerate for at least one hour. This step firms up the dough making it easier to roll out and helps cookies hold their star shape while baking.

Roll Cut and Bake Cookies:

Preheat your oven to 350 degrees Fahrenheit 175 degrees Celsius and line baking sheets with parchment paper. Roll the chilled dough on a floured surface to about one quarter inch thickness. Use a star shaped cookie cutter to cut out shapes place them two inches apart on your baking sheets and bake for 8 to 10 minutes until the edges are just turning golden. Remove and allow cookies to cool completely before icing.

Prepare the Icing:

Whisk together powdered sugar milk vanilla extract and corn syrup in a bowl until you achieve a smooth glossy mixture. The corn syrup is key for a shiny finish and a set icing.

Decorate the Cookies:

Use a small spatula or the back of a spoon to gently spread icing across each cookie and immediately sprinkle with red white and blue star sprinkles. Let the icing set fully before handling or stacking your cookies.

My favorite ingredient has to be the almond extract. It adds just enough nutty warmth to balance the vanilla without overpowering the cookie. One summer when my kids and I baked these for a neighborhood block party everyone asked where the special flavor came from. It really makes the cookies stand out.

Storage Tips

Store your fully iced cookies in an airtight container at room temperature layered between sheets of parchment paper to keep them from sticking. Avoid stacking cookies until the icing is completely dry which can take a couple of hours in a cool dry place. These cookies keep best and freshest for about 4 to 5 days.

Ingredient Substitutions

If you do not have almond extract fresh lemon zest is a wonderful substitute lending a bright fresh note that pairs beautifully with the buttery base. Swapping corn syrup for honey works well too just note that honey will add a mild floral sweetness and slightly affect the icing texture but will still produce a lovely glossy finish.

Serving Suggestions

Try pairing these cookies with fresh summer berries such as strawberries and blueberries for a colorful dessert spread. Adding a dollop of whipped cream or a sprinkle of ground cinnamon or cardamom to your dough adds a warm twist that elevates the flavor profile for adult gatherings. Using varying sizes of star shaped cutters also creates a fun layered effect that looks charming on platter presentations.

These American star sugar cookies are festive and simple to make. Chilling the dough and using corn syrup in the icing will help you achieve glossy beautiful results.

Common Questions About Recipes

→ Why did my cookies spread too much during baking?

Cookies often spread excessively when the butter is too soft or the dough isn’t chilled enough. Make sure to refrigerate the dough properly before baking and keep butter cool before mixing.

→ Can I freeze the dough before baking?

Yes, tightly wrap the dough and store it in an airtight container in the freezer for up to three months. Thaw overnight in the fridge before rolling and baking.

→ How can I fix icing that won’t set properly?

Improper icing set can be caused by humidity or extra milk. Try adding more powdered sugar to thicken and ensure the cookies are fully cooled before applying icing.

→ What does chilling the dough do for the cookies?

Chilling firms the dough, reducing spreading during baking and helping the star shapes keep sharp, defined edges.

→ Are there good substitutes for almond extract in the dough?

Freshly grated lemon zest adds a bright, citrusy note that complements the buttery dough if almond extract isn’t available.