Fun red, white, and blue sprinkles plus cake mix make these July 4th Fireworks Sprinkle Cookies the perfect sweet treat to take to your 4th of July celebration!
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I love cookies made with cake mixes. They are super easy and fast to make and are always gone before the plate actually hits the table!
I love baking cookies from scratch but sometimes you just need a quick and simple cookie to help tame your sweet tooth. That’s where cake mix cookies come in. The are fast to make and always turn out super soft and delicious.
All you need for these July 4th Fireworks Sprinkle Cookies is vanilla cake mix (I used french vanilla), melted butter, 2 eggs, white chocolate chips, vanilla extract, and some red, white and blue sprinkles. You can usually find pre-packaged seasonal sprinkles in the bakery department at your local grocery store. If you don’t see them out – just ask the bakery!
Mix all the ingredients in a large bowl and stir thoroughly and then pop in fridge for 15-20 minutes. Then roll the cookie dough into a small ball. I used this 2 Tablespoon cookie scoop and then rolled them in the palms of my hands a few times.
Bake in preheated oven at 350 degrees and bake for 11-13 minutes. Be sure to allow cookies to cool on baking sheet for 5 minutes before transferring to a cooling rack.
These July 4th Fireworks Sprinkle Cookies are always a hit. Your friends and family will love them. They are so simple to make and a great way to get your kids baking in the kitchen.
And don’t forget, this recipe can be made for any occasion; just swap out the red, white and blue sprinkles for another festive color combination. Enjoy! And have a safe and happy 4th of July!!
- 1 box french vanilla cake mix
- 2 eggs, beaten
- 1 stick butter, melted
- 1 tsp vanilla extract
- ⅓ cup red, white and blue sprinkles
- 1 cup white chocolate chips
- Preheat oven to 350°F
- In a large bowl, combine cake mix, white chocolate chips and sprinkles. Set aside.
- Melt stick of butter in a microwave safe bowl.
- Pour melted butter over top of dry ingredients.
- Add beaten eggs and extract. Mix thoroughly.
- Chill cookie dough in refrigerator for 15-20 minutes.
- Roll the cookie dough into a small ball. (I used a 2 Tbsp cookie scoop) and place on a line cookie sheet.
- Bake for 11-13 minutes. Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to cooling rack.
- Enjoy!
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