These patriotic surfboard sugar cookies are unique and super-cute treat for your Memorial Day or 4th of July party. They’d also be perfect for a summer pool party!
Keep reading for our homemade sugar cookie recipe, as well as a step-by-step photo decorating tutorial!
Patriotic Surfboard Sugar Cookies
Ingredients and directions are divided into sections (cookies & icing) to make it easier to follow.
- 3 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup soft unsalted butter
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla
(makes 2 1/2 dozen)
- 2 egg whites
- 1 cup powdered sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla
- 3 piping bag with a number 2 tip
3 bowl to thin the icing
3 squeeze bottles
Helpful kitchen tools:
- Surfboard cookie cutter
- Red & sky blue gel food coloring
- Stand mixer
- Reusable non-stick silicon baking mats
- Non-slip mixing bowls
- Frosting decorating kit with piping bags and #2 tip
- Small squeeze bottles
- White star sprinkles
To make the cookies:
In a large mixing bowl or stand mixer, cream 1 cup softened butter with 1 cup sugar until the mixture is smooth, not grainy to the touch.
Add egg and continue to mix.
Add the vanilla, while continuing to mix.
In a separate mixing bowl, sift together the four, baking soda, and salt. Add the dry ingredients to the bowl of wet ingredients and continue mixing until thoroughly blended.
Remove the dough from your mixing bowl and form by hand into a ball. Cover completely with cling wrap and put in the refrigerator for about 6 hours (or overnight). Check to see if the dough is firm.
Preheat oven to 325°F. While oven heats, remove the cookie dough from the refrigerator allow it to soften at room temperature.
Cover a cutting board in flour, rub flour on the rolling pin, and work some flour into the batter, as needed.
Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
Line a cookie sheet with parchment paper or a handy non-stick silicon baking mat (we love these mats because they are reusable!)
Using a spatula, transfer the cut cookies to your prepared cookie sheet and bake for 8 minutes at 325°F.
Allow to cool for 10 minutes before decorating.
To make the icing:
Combine all ingredients in a large mixing bowl using a hand or stand mixer.
Tip: If the icing looks a little soupy add in 1/2 cup powder sugar.
Mix on medium speed until stiff peaks form, or about 5 minutes.
Split the icing into three bowls. Add a few drops of bright red food dye into 1 bowl, or until your desired shade is reached. Repeat using blue food coloring in the second bowl. Leave the third bowl of icing white.
Scoop some of the icing into the two piping bags.
Using the remaining icing in the bowls, add 2 TBSP water into the bowls to thin out the icing. Pour the thinned icing into the squeeze bottles.
Using the sky blue piping bag, pipe a line around half of the cookie like shown in the image. Using the white bag, pipe a line around the other half.
Using the thinned blue icing, fill in the blue side of the cookie with the blue icing. Using the red icing, pipe lines to create a “strip” like shown:
Pipe white lines around the red lines.
Use the thinned red icing to fill in the red lines.
Using the white thinned icing, fill in the rest of the cookie.
Finish by placing a few white star sprinkles in the blue icing. Let cookies dry for 2 hours before enjoying!
For another colorful summer sugar cookie recipe, check out our Starfish Cookies: