My husband loves the soft, frosted cookies you can pick up at the grocery store, so I decided to make a version for the Fourth of July. To up the festive-factor of my cookies, I mixed Pop Rocks into the sprinkles, hence the “firecracker” part.
They were quite a hit at the Fourth of July barbecue we went to, especially with the kids. The Pop Rocks, sadly, weren’t as poppy after spending the night in the refrigerator—they were a lot more firecracker-ish the night before—but they were still delicious! As yummy as these were, I don’t think I’ll be making these on a regular basis. I had no idea how much work cut-out cookies were! But for a special occasion, they are definitely worth the effort.
Firecracker Frosted Sugar Cookies
Yield: Five to six dozen cookies
6 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 cup butter, at room temperature
2 cups granulated sugar
2 tsp vanilla extract
1 1/2 cups sour cream
1 cup butter, room temperature
1 tsp vanilla extract
4 cups powdered sugar
6 tbsp heavy cream
5 packets Pop Rocks candy
Cream the butter and granulated sugar at medium speed until light and fluffy, about three minutes. Add the eggs one at a time, beating until each is incorporated. Add the vanilla and sour cream, and beat at low speed until combined.
Slowly add the dry ingredients, and beat at low speed until combined. The dough will be a little sticky. Divide dough into two sections and wrap each with plastic wrap. Chill in the refrigerator overnight or for at least two hours until firm.
Preheat oven to 425°. Line three large baking sheets with parchment paper and set aside.
Working with one batch of dough at a time (leave the other in the frig until you’re ready to roll it out), flour one side of the dough and turn it out onto a hard surface. I used my kitchen counter, covered in plastic wrap. Dust the other side of the dough with flour and roll it out to 1/4 inch thickness, adding more flour as necessary to keep the dough from sticking to your rolling pin. Using a cookie cutter, cut the cookies out of the dough and transfer them to the baking sheets. If you do not have a round cookie cutter, you can always use the rim of a glass—works perfect!
Bake the cookies for about seven or eight minutes or until pale golden. Cool the cookies on a wire rack.
For the frosting:
Cream together the butter and vanilla. Slowly add in the powdered sugar. Once smooth and creamy, add in heavy cream, one tablespoon at a time.
In a bowl, mix together the sprinkles and the Pop Rocks. Once the cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container.