Crumbl-inspired 4th of July Sugar Cookies

These 4th of July Sugar Cookies are ultra-thick and soft with a perfect crinkly edge and classic sugar cookie flavor. Topped with creamy vanilla buttercream and festive holiday sprinkles, they’re the easiest - and tastiest - 4th of July cookies out there. They’re also the perfect patriotic dessert for Memorial Day or Labor Day!

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% Daily Values based on a 2,000 calorie diet

Step 1

In a stand mixer or a large bowl with hand beaters, beat the cold butter, oil, and sugars on low for 30 seconds. Scrape the bowl, then increase to medium speed for another 30 seconds, then high speed for 30 seconds, or until very light and fluffy.

Step 2

Beat in the eggs, one at a time. Add the vanilla. Scrape well.

Step 3

In a medium bowl, combine the cornstarch, baking soda, salt, cake flour, and all-purpose flour. Add the flour mixture to the butter mixture and combine on low until just combined. The dough should be very moist. Scrape the bowl well.

Step 4

Using a 3.25 oz cookie scoop (or ⅓ cup plus 1 tbsp), scoop cookies onto baking sheets lined with parchment paper. Put no more than 6 cookies on each sheet.

Step 5

Use a flat measuring cup to gently flatten the cookies to about ¾ inch thick. Then chill in the fridge for 30 minutes.

Step 6

Once chilled, preheat oven. Bake one cookie sheet at a time (9-10 min.) until the cookies are slightly golden on the bottom. Cool completely on the cookie sheet.

Step 7

While the cookies are cooling, beat the softened butter and cream cheese on medium speed until fluffy.

Step 8

Reduce speed to low and add half the powdered sugar. Mix until just combined, then add the remaining powdered sugar. Beat on medium for 1 minute.

Step 9

Add vanilla and ½ tablespoon of cream. Beat for 2 more minutes or until light and fluffy. Add additional cream if needed until the frosting is loose enough to pipe, but stiff enough to hold its shape.

Step 10

To decorate, fit a large icing bag with a 2A piping tip, or use a zipper bag with the corner cut off. Swirl the frosting in a circle spiral, then add Christmas sprinkles.

Step 11

Measure the flour with a light hand for tender cookies. Fluff it up with a fork before measuring, or use the spoon and level method. Don’t pack it in.

Step 12

Don’t substitute the cake flour. All purpose flour will make a heavy cookie.

Step 13

If you don’t have any, use this cake flour substitute method.

Step 14

Don't skip the refrigerating. I know it's an annoying extra step, but it's so worth it to keep the cookies thick instead of flat.

Step 15

Bake one sheet pan at a time in the center of the oven for evenly baked, uniform cookies.

Step 16

Add sprinkles quickly, before the buttercream dries on top.

Step 17

Note: This recipe is not ideal for doubling. I recommend making one batch at a time.

Step 18

Freezing Instructions

Step 19

Make the dough, scoop the cookies, and flatten gently as instructed. Freeze cookie scoops on a flat cookie sheet, then store in a freezer zipper bag. Bake straight from frozen for an extra minute or two, then frost with fresh buttercream.

Step 20

The fully baked cookies can also be frozen, although the frosting may not turn out perfectly. Place on a cookie sheet and freeze completely. Then wrap tightly and place in a freezer bag. Thaw before eating.

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