Celebrate the 4th! Pop Rocks Sugar Cookies

We Love Pinterest! You can find us here. Here is one of our favorite recipes from our Independence Day Board!

Pop Rocks Sugar Cookies from Cakespy.com

1/2 cup (3 1/4 ounces) butter
2/3 cup (4 3/4 ounces) sugar
1/4 cup (2 ounces) buttermilk
1 tablespoon vanilla
1/8 to 1/4 teaspoon nutmeg, to taste
2 cups (8 1/2 ounces) All-Purpose Flour
1/2 teaspoon baking soda
1/4 teaspoon salt

In a large mixing bowl, beat together the butter and sugar till smooth. Add the buttermilk and vanilla, again beating till well-combined. The mixture may look a bit curdled; that’s OK.

Add the nutmeg, flour, baking soda and salt to the wet ingredients, and beat until the mixture forms a cohesive dough.

Divide into three parts, mixing one part with blue food coloring (a lot!), one part with red (also a lot) and leave one part plain. This way, you can have a mix of red, white and blue.

At this point, you’ll want to break into those Pop Rocks. I put a nice little handful of red (strawberry) and blue (raspberry) into the corresponding balls of dough (you could do a mix in the white dough).

Drop the dough in round blobs onto a parchment-lined or greased baking sheet. They should be a bit bigger than a ping-pong ball, a bit smaller than a golf ball. Using a cookie scoop (or, if you have one, a small ice cream scoop, one that will hold about 2 level tablespoons of liquid) makes this task extremely simple. Leave about 2 inches between the dough balls, as they’ll spread as they bake.

Bake the cookies in a preheated 350°F oven for about 12-14 minutes, or when they are just starting to brown. Remove them from the oven, and cool on a rack. While you’re waiting for them to cool, you’ll want to take a small bowl and mix the leftover pop rocks with whatever red, white and blue sprinkles you’ve got around. Once cool, either top with a generous dollop of frosting (I used cream cheese, below) or put a dollop between two cookies for a sandwich. If you’ve just frosted the top of the cookie, apply sprinkle mixture to the top or dip it into the bowl if the frosting consistency allows for it; for the sandwiches, you can dip the sides in the bowl so that they pick up the sprinkle mixture.

Cream Cheese Frosting (from Slashfood)

Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.

Sprinkle mixture

I used two half-pouches of Pop Rocks (what was left after I folded some into the dough) and a mix of some other red, white and blue sprinkles I happened to have around.

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