If you’re looking for the perfect patriotic dessert, these 4th of July Sourdough Sugar Cookies are sure to be a hit. Packed with festive red, white, and blue M&M’s and colorful sprinkles, they’re soft, chewy, and full of classic sugar cookie flavor. This recipe is based on my soft sourdough sugar cookies, one of my favorite cookie recipes because it’s incredibly versatile and works beautifully with different mix-ins and holiday themes. Whether you’re baking for a backyard barbecue, fireworks party, or summer gathering, these festive cookies are an easy crowd-pleasing treat.
Why You’ll Love This Recipe
- Perfect for the 4th of July – Loaded with red, white, and blue M&M’s and festive sprinkles, these cookies are a fun addition to any patriotic celebration.
- Soft and chewy texture – These cookies stay wonderfully soft with slightly crisp edges and chewy centers.
- A great use for sourdough discard – Put that extra discard to good use in a dessert everyone will love.
Ingredients You’ll Need
Cookie Dough (pantry staples + stars of the show)
- Unsalted butter — for richness, flavor, and that tender, chewy crumb.
- Sugar — sweetens the cookies and helps create lightly crisp edges.
- Egg yolks (2) — add richness and keep the centers ultra soft and chewy.
- Sourdough discard — brings subtle depth of flavor without making the cookies bready.
- Vanilla extract — rounds out the flavor with classic cookie warmth.
Dry ingredients:
- All-purpose flour — gives the cookies structure.
- Baking soda + cream of tartar — the leavening combo that helps create soft centers and gentle spread.
- Salt — balances sweetness and enhances flavor.
- Cornstarch — keeps the texture tender and prevents cakiness.
- Festive sprinkles and M&Ms
Frequently Asked Questions
Can I long ferment the dough? Yes! After mixing, cover the dough tightly and refrigerate for up to 24 hours. When you’re ready to bake, let the dough sit at room temperature for about 10–15 minutes just until it’s scoopable, then portion and bake as directed.
What can I use instead of cream of tartar?
- Replace the 1/2 teaspoon cream of tartar + 3/4 teaspoon baking soda with: 1/4 teaspoon baking soda + 1 1/2 teaspoons baking powder
Can I make the dough ahead? Yes! The dough keeps well in the fridge for up to 24 hours, or you can scoop it, freeze the balls, and bake straight from frozen (add 1–2 minutes to bake time).
How to make 4th of July sourdough sugar cookies: step-by-step
Can I long ferment the dough? Yes! After mixing, cover the dough tightly and refrigerate for up to 24 hours. When you’re ready to bake, let the dough sit at room temperature for about 10–15 minutes just until it’s scoopable, then portion and bake as directed.
Ingredients
Wet Ingredients:
- 226 grams unsalted butter, softened (2 sticks)
- 250 grams sugar
- 2 large egg yolks
- 100 grams sourdough discard (no more than a week old & room temp)
- 2 teaspoons vanilla extract
Dry Ingredients:
- 320 grams all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon fine sea salt
- 8 grams (1 tablespoon) cornstarch
- 100 grams red, white, and blue M&M’s
- 40 grams patriotic sprinkles
You will need:
- Mixing bowls
- Measuring cups and spoons
- Food scale
- Large baking sheet
- Parchment paper or silicone mats
- Hand or stand mixer
- Portion scoop (optional but handy)
Instructions
- In a large mixing bowl cream together the softened butter and sugar until fluffy (2-3 minutes).
- Next, beat in the yolks, vanilla extract, and sourdough discard until combined.
- To a separate bowl whisk together flour, baking soda, cream of tartar, salt, and cornstarch.
- Add the dry mixture to the wet and mix just a bit, then add the sprinkles and M&Ms. Mix until a dough is formed.
- Cover with plastic wrap and place in the refrigerator for 1 hour (you can refrigerate the dough for up to 24 hours).
Shape and bake 4th of July sourdough sugar cookies
- Once the dough is ready, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- If the dough has been refrigerated for longer than 1 hour let it rest for 15-20 minutes to take the chill off.
- I like to weigh each cookie to ensure they’re exactly 60 grams, but you can also use a large cookie scoop—about 2 ounces—to portion them out evenly.
Pro tip: Gently roll each dough portion by hand to create perfectly round cookies.
- Press a few M&Ms into the cookie dough ball as this will make them more visible once baked.
- Align about 6-8 cookies on your baking sheet (making sure they are spaced about 2 inches apart) and bake for 15 minutes. If making smaller cookies, adjust the time accordingly (they may only need 8-10 minutes).
- Remove the cookies from the oven and firmly tap the tray on the counter to create those signature bakery-style cracks. This step is optional, but it adds a beautiful finish to the cookies.
- Place the cookies back in the oven for 3-5 more minutes to ensure they are done baking. Every oven is different, so yours might only need the initial 15 minutes or it may need a few extra.
- Upon removing them from the oven let them rest on the pan for 5 minutes before placing on a cooling rack.
- Storage: Store in an airtight container at room temperature for up to 5 days. Layer with parchment paper to keep them from sticking together.
- Freezing: 4th of July sourdough sugar cookies freeze well for up to 2 months. Thaw in the fridge overnight or at room temperature.
More 4th of July sourdough recipes
4th of July Sourdough Sugar Cookies
These 4th of July Sourdough Sugar Cookies are soft, chewy, and packed with festive red, white, and blue M&M's and sprinkles, making them the perfect patriotic treat for summer celebrations.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Food scale
- Large baking sheet
- Parchment paper or silicone mats
- Hand or stand mixer
- Portion scoop (optional but handy)
Ingredients
Wet Ingredients
- 226 grams (2 sticks) unsalted butter (softened )
- 250 grams sugar
- 2 large egg yolks
- 100 grams sourdough discard (no more than a week old & room temperature)
- 2 teaspoons vanilla extract
Dry ingredients
- 320 grams all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon fine sea salt
- 8 grams (1 tablespoon) cornstarch
- 100 grams red, white, and blue M&M's
- 40 grams patriotic sprinkles
Instructions
-
In a large mixing bowl cream together the softened butter and sugar until fluffy (2-3 minutes).
-
Next, beat in the yolks, vanilla extract, and sourdough discard until combined.
-
To a separate bowl whisk together flour, baking soda, cream of tartar, salt, and cornstarch.
-
Add the dry mixture to the wet and mix just a bit, then add the sprinkles and M&Ms. Mix until a dough is formed.
-
Cover with plastic wrap and place in the refrigerator for 1 hour (you can refrigerate the dough for up to 24 hours).
Shape and bake 4th of July sourdough sugar cookies
-
Once the dough is ready, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
If the dough has been refrigerated for longer than 1 hour let it rest for 15-20 minutes to take the chill off.
-
I like to weigh each cookie to ensure they’re exactly 60 grams, but you can also use a large cookie scoop—about 2 ounces—to portion them out evenly.
Pro tip: Gently roll each dough portion by hand to create perfectly round cookies.
-
Press a few M&Ms into the cookie dough ball as this will make them more visible once baked.
-
Align about 6-8 cookies on your baking sheet (making sure they are spaced about 2 inches apart) and bake for 15 minutes. If making smaller cookies, adjust the time accordingly (they may only need 8-10 minutes).
-
Remove the cookies from the oven and firmly tap the tray on the counter to create those signature bakery-style cracks. This step is optional, but it adds a beautiful finish to the cookies.
-
Place the cookies back in the oven for 3-5 more minutes to ensure they are done baking. Every oven is different, so yours might only need the initial 15 minutes or it may need a few extra.
-
Upon removing them from the oven let them rest on the pan for 5 minutes before placing on a cooling rack.
-
Storage: Store in an airtight container at room temperature for up to 5 days. Layer with parchment paper to keep them from sticking together.
-
Freezing: 4th of July sourdough sugar cookies freeze well for up to 2 months. Thaw in the fridge overnight or at room temperature.
Notes
Can I long ferment the dough? Yes! After mixing, cover the dough tightly and refrigerate for up to 24 hours. When you’re ready to bake, let the dough sit at room temperature for about 10–15 minutes just until it’s scoopable, then portion and bake as directed.
Comments