Introduction

Celebrate any special occasion with these festive Fireworks Celebration Cookies! They are simple to make and beautifully decorated with colorful royal icing that resembles vibrant fireworks. Perfect for gifting or sharing at parties, these cookies are sure to impress.

Fireworks Celebration Cookies with Easy Decorative Royal Icing Recipe - Recipe Image

Ingredients

2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon lemon extract
Optional: 2 teaspoons lemon zest
4 cups (480g) confectioners’ sugar, sifted
3 Tablespoons meringue powder (not plain egg white powder)
9–10 Tablespoons room-temperature water
Gel food coloring (various colors)
Optional: sanding sugar sprinkles and star sprinkles

Instructions

Step 1: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
Step 2: In a large bowl, beat the softened butter and sugar on high speed until smooth and creamy, about 3 minutes. Add the egg, vanilla extract, lemon extract, and optional lemon zest; beat until combined.
Step 3: Gradually add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be soft; add 1 more tablespoon of flour if too sticky.
Step 4: Divide the dough into two equal parts. Roll each on lightly floured parchment paper or silicone mats to about 1/4-inch thickness. Flour as needed to prevent sticking.
Step 5: Place a floured piece of parchment on one rolled dough, then stack the second rolled dough on top. Cover with plastic wrap or foil and refrigerate for 1–2 hours or up to 2 days.
Step 6: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Remove top dough from fridge; cut shapes using cookie cutters.
Step 7: Re-roll scraps and continue cutting shapes with both dough portions. Arrange cookies 3 inches apart on baking sheets.
Step 8: Bake for 11–12 minutes or until edges are lightly browned. Rotate sheets halfway if your oven has hot spots. Cool cookies on sheets for 5 minutes; transfer to wire racks to cool completely.
Step 9: To make the royal icing, combine confectioners’ sugar, meringue powder, and 9 tablespoons of water in a large bowl. Beat on high speed for 1.5 to 2 minutes until icing drizzles and smooths in 5–10 seconds. Add more water or sugar to adjust consistency.
Step 10: Divide icing into bowls and add gel food coloring to desired colors. Fill piping bags fitted with #2 or #3 tips.
Step 11: Decorate cookies by piping curved lines from an off-center middle to edges to mimic fireworks. For sprinkles, pipe every other line, dip the wet icing in sanding sugar, then finish piping. Attach star sprinkles with dots of icing.
Step 12: For plain star cookies, pipe a border using larger tip (#3 or #4) and flood the center with icing. Dip into sprinkles if desired.
Step 13: Allow icing to dry at room temperature for about 2 hours. No need to cover cookies while icing sets. Optionally refrigerate on baking sheet to speed drying.
Step 14: Enjoy immediately or wait for icing to fully set before serving or gifting.

Tips & Variations

Use gel food coloring for vibrant colors without thinning the icing.
Add lemon zest to the dough for a subtle citrus flavor.
If dough is too sticky, add flour 1 tablespoon at a time until manageable.
Decorate cookies on a baking sheet to easily refrigerate and speed icing drying.
For a smoother icing finish, gradually add more water or powdered sugar to reach desired consistency.

Storage

Store fully decorated cookies in an airtight container at room temperature for up to 5 days to keep them soft. If storing longer, wrap tightly and freeze for up to 3 months. To reheat, allow frozen cookies to thaw at room temperature; icing texture may soften but flavor remains.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the rolled dough covered for up to 2 days before baking. This allows the dough to chill and makes it easier to handle.

What if my royal icing is too thin or too thick?

If the icing is too thin, add more sifted confectioners’ sugar a little at a time. If it’s too thick, beat in small amounts of water gradually until you reach the right consistency for piping and flooding.

Fireworks Celebration Cookies with Easy Decorative Royal Icing Recipe

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★★★★★

4.6 from 52 reviews

Celebrate special occasions with these delightful Fireworks Celebration Cookies, featuring soft sugar cookies topped with vibrant royal icing decorations that resemble dazzling fireworks. Easy to make and perfect for festive gatherings, these cookies combine a tender lemon-vanilla cookie base with colorful and customizable icing to impress guests of all ages.

Author: Tara
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 2 hours 32 minutes (including chilling and drying times)
Yield: About 36 medium-sized cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cookie Dough

2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon lemon extract
Optional: 2 teaspoons lemon zest

Royal Icing

4 cups (480g) confectioners’ sugar, sifted (Domino brand recommended)
3 Tablespoons meringue powder (not plain egg white powder)
9–10 Tablespoons room-temperature water
Gel food coloring (various colors)
Optional: sanding sugar sprinkles and star sprinkles for decoration

Instructions

Make the cookies: In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside for later.
Cream butter and sugar: Using a handheld or stand mixer with a paddle attachment, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 3 minutes.
Add wet ingredients: Beat in the egg, vanilla extract, lemon extract, and optional lemon zest on high speed until fully combined, scraping the bowl as needed.
Combine dry and wet ingredients: Mix the flour mixture into the wet ingredients on low speed until just combined. If dough is too soft for rolling, add an additional tablespoon of flour.
Roll out dough: Divide dough in half and roll each portion to about 1/4-inch thickness on a lightly floured surface. Use parchment or silicone mats to prevent sticking.
Chill dough: Stack the two rolled dough sheets with parchment paper between them, cover with plastic wrap or foil, and refrigerate for 1–2 hours or up to 2 days.
Preheat oven: Set oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Cut cookies: Remove chilled dough and cut shapes using cookie cutters. Re-roll scraps and continue cutting until all dough is used.
Bake cookies: Place cookies 3 inches apart on sheets. Bake 11–12 minutes or until edges are lightly browned. Rotate sheets if needed. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
Make royal icing: In a large bowl, combine confectioners’ sugar, meringue powder, and 9 tablespoons water. Beat with a hand or stand mixer on high for 1.5–2 minutes until icing drizzles down smoothly within 5–10 seconds. Adjust consistency with more water or sugar as needed.
Color icing: Divide icing into bowls and mix in gel food coloring as desired. Fill piping bags fitted with #2 or #3 piping tips with colored icings.
Decorate fireworks cookies: Pipe curved lines radiating from an off-center point on each cookie to simulate fireworks. Dip every other line in sanding sugar sprinkles while wet, and add star sprinkles using a dot of icing for adhesion.
Decorate star-shaped cookies: Use Wilton piping tip #3 or #4 to pipe borders and flood centers. Add sprinkles if desired.
Allow icing to dry: Let decorated cookies dry at room temperature for about 2 hours. For faster setting, leave cookies on a baking sheet and refrigerate.
Store or serve: Enjoy immediately or store covered tightly at room temperature for up to 5 days. Perfect for gifting once icing is set.

Notes

Use room-temperature ingredients for best mixing results.
Adding an extra tablespoon of flour can help if the dough feels too sticky to roll out.
Chilling the rolled dough helps maintain cookie shape during baking.
Royal icing thickens as you beat it longer; adjust water or powdered sugar to reach desired consistency.
Decorate cookies while icing is slightly wet for easy adhesion of sprinkles.
Store cookies in an airtight container to keep them soft for up to five days.
These cookies freeze well un-iced; decorate after thawing for best results.

Keywords: fireworks cookies, sugar cookies, royal icing, holiday cookies, easy decorated cookies, lemon sugar cookies, celebration treats