Popsicle cookies are the perfect fun summer treat! Ice them in bright pinks and greens for your pool party or red white and blue for a Fourth of July BBQ!
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Why you’ll love these cookies!
📌 Fun, colorful, and easy to decorate for any occasion.
📌 Easy to make and freeze, do a double batch and save some for later!
📌 Make them classic vanilla or any other flavor you love.
- Butter – We used unsalted butter in this recipe.
- Sugar – White granulated.
- Eggs – Large eggs.
- Vanilla – Real vanilla extract.
- Salt – Skip this if you use salted butter.
- Flour – All purpose flour.
- Icing – Powdered sugar, water, corn syrup, food coloring.
- Sprinkles – If desired.
⭐ First, beat sugar and butter until light and fluffy. Add eggs, vanilla and salt and mix until combined. Gradually add in flour.
⭐ Then, cover dough in plastic wrap and chill. Roll chilled dough and cut in desired shapes. Bake until edges are just golden.
⭐ Next, while cookies are baking, whisk the powdered sugar, corn syrup and water until combined. Divide and color as desired.
⭐ Finally, pipe icing onto cooled cookies and top with sprinkles.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
How do you keep sugar cookies from losing their shape?
Help keep your cookies from spreading by chilling your cut out dough in the refrigerator before baking.
How can you make the cookies more flavorful?
I love a plain vanilla cookie, but if you want a little more pizazz try adding flavor with extracts (like almond extract, cherry, citrus), or roll in crushed peppermint, or even mix in some fresh lime or lemon zest.
Storage and leftovers
How long do the cookies last?
They will keep about a week at room temperature in a cool/dry environment, when stored in a sealed airtight container. If you will not be able to finish them in that amount of time, they can be frozen.
Can you freeze the cookies?
Yes! To freeze the baked cookies, allow them to cool completely then store in a freezer safe air-tight container for up to 3 months. Thaw overnight in the refrigerator. We find it works best to freeze before frosting whenever possible.
To freeze the dough, roll and cut into shapes, then place in a freezer safe airtight container and separate layers with parchment paper.
Tips, tricks, and frequently asked questions
✅ Chilling the cookie dough on the baking sheet after they are cut and before they go in the oven will help keep them from spreading.
✅ Try adding extracts to the dough for different flavored cookies.
✅ Use various color combinations to celebrate different occasions.
More fun cookie recipes
- Kentucky butter cake cookies
- Donut cookie recipe
- Key lime pie cookies
- Frosted Easter cookies
- Raspberry cheesecake cookies
- See all our easy cookie recipes!
Other awesome red, white, and blue recipes
Tools we love
- Popsicle cookie cutters – How fun are these, I love the one with the missing bite!
- Baking sheets – This set is perfect, we use them for everything from roasting, to baking, and even serving.
- Silicone baking mats – I always always always line with these, nothing sticks!
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How to Make Popsicle Cookies
- 1¼ cups butter unsalted, softened
- 1¼ cups sugar white granulated
- 2 large eggs
- 2 teaspoons real vanilla extract
- ½ teaspoon salt
- 4 cups all purpose flour divided into 3½ cups and a ½ cup
- 6 cups powdered sugar
- ¼ cup water
- 3 tablespoons light corn syrup
- optional: food coloring, sprinkles
- In a large mixing bowl beat the sugar and butter with an electric mixer until light and fluffy. Add eggs, vanilla and salt and continue mixing until combined. Gradually incorporate 3 ½ cups of flour until dough forms.
- Roll dough into a large ball and cover in plastic wrap. Place back into bowl and chill in the refrigerator for at least an hour, or as long as overnight.
- Use remaining flour to dust your prep surface and roll out the dough to about a ¼ inch thick. Cut dough with cookie cutters and place shapes on a parchment lined baking sheet.
- Bake at 350°F for 12 minutes or just until the edges are turning golden. Allow cookies to cool on a wire rack.
- While cookies are cooling, in a large bowl whisk together the powdered sugar, corn syrup and water until combined.
- Separate the icing into 1 cup for each desired color, and add food coloring to each. Transfer the icing to piping bags (or small sandwich bags with the corner snipped).
- Pipe around the edges of your cookies and the edges of the designs. Once the edges slightly set (5-10 minutes) use remaining icing to fill in the cookies. A toothpick or the edge of a knife works well to spread out the icing.
- Top with sprinkles while icing is wet. Allow icing to set before serving.
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