Happy 4th of July! 🇺🇸 We’re celebrating here with sugary treats, nap-time, and a neighborhood block party! I’ve never actually experienced a neighborhood party, so I’m pretty excited about it! It seems so American and quaint, like maybe I should have been having block parties my whole life.
I do have a lot of great 4th of July memories, though. Our whole family would spend summers in Michigan on a beautiful little lake in the middle of nowhere. The house was stocked with a complete collection of water toys; jet skis, a boat, water skis, wake boards, tubes, etc. You name it, they had it, and it was a kid’s dream come true.
For us, every 4th of July was the same. The day kicked off with a big potluck bbq at the lake with tons of family, most of which I barely knew. We’d spend the day playing in the water, swimming, skiing, tubing, and getting really sunburned and tired in the process. The finale was a boat parade around the lake where we watched fireworks 💥 from houses around the lake’s shore. I’m thankful for those memories because it was a beautiful way to spend the holiday.
In honor of the incredible freedoms 🇺🇸 we enjoy everyday, including the freedom to eat what we want, when we want it, I’ve made funfetti cookie sandos – freedom edition. The cookies need to be baked longer than I normally would, to keep the constitution of the sando sound, but they are exceptionally delicious!
- 3/4 c butter slightly melted
- 3/4 c brown sugar
- 3/4 c sugar
- 1 egg
- 1 egg yolk
- 2 t vanilla
- 1/2 t salt
- 1 t baking soda
- 2 1/2 - 3 c flour
- 1/2 c sprinkles
- 1 c butter
- 4 c powdered sugar
- 2 T milk
- 1 t butter flavor *optional
- pinch of salt
- pinch of baking powder
- red food coloring
- Preheat oven to 350° F.
- Mix the butter and sugars until smooth and creamy.
- Add in the egg and egg yolk.
- Stir in the vanilla.
- In a separate bowl, mix the salt, baking soda, and 2 1/2 c flour.
- Add it to the batter and mix until just combined.
- Finally, stir in the sprinkles.
- Drop cookies on a prepared cookie sheet.
- Bake for 9-11 minutes or until golden brown on top.
- Whip butter - whip it real good - with a mixer.
- Add powdered sugar 1 c at a time, whipping mixture in between.
- Add the flavors if you’re using them, the salt, and baking powder and, you guessed it, whip it some more.
- Divide frosting in half and add red food coloring to one of the halves (I ended up using about 1/2 oz).
- To get the swirl affect, place two smaller pastry bags inside a larger one fitted with a star tip.
- Fill one of the smaller bags with the white frosting.
- Fill the other with the red.
- Pipe the frosting on half of the cookies and top with the other half.
- Eat eat eat!
- I had extra frosting, but found it to be a tasty addition to pretzels, graham crackers, ritz crackers, fruit, these, toast, etc…