Red, White, and Blue Star Butter Cookies

These red, white, and blue star butter cookies are buttery, colorful, and easier to make than they look. Made with a simple shortbread dough and a fun inlay technique, they’re a perfect addition to any patriotic dessert table.

Course Dessert

Cuisine American

Keyword fourth of july cookies, patriotic butter cookies, red white and blue cookies, red, white and blue star butter cookies, star butter cookies

Prep Time 45

Cook Time 12

Chilling 1

Total Time 1 57

Servings to 16 cookies

Calories 183kcal

Author Cathy Pollak

Equipment

Stand Mixer (easiest) or hand mixer. For creaming the butter and mixing the dough evenly.
rolling pin To roll out dough evenly and seal the inlays.
small star cookie cutter (1¾ in / 4.5 cm)
3-inch round cookie cutter (7.5 cm)
baking sheet Lined with parchment or a silicone mat.
cooling rack For cooling the cookies after baking.
large fine mesh sieve For sifting the confectioners' sugar.

Ingredients

1 cup (227 g) unsalted butter room temperature
¼ tsp. (1.25 ml) vanilla extract
¼ tsp. (1.25 ml) almond extract
¼ cup (50 g) granulated sugar
½ cup (60 g) confectioners' sugar
2 cups (240 g) all-purpose flour
4-6 drops red food coloring
4-6 drops blue food coloring

Instructions

In a large bowl using a stand mixer with a paddle attachment (or a hand mixer), combine the butter, vanilla, almond extract, and granulated sugar. Mix until smooth.
1 cup (227 g) unsalted butter, ¼ tsp. (1.25 ml) vanilla extract, ¼ tsp. (1.25 ml) almond extract, ¼ cup (50 g) granulated sugar
Sift the confectioners' sugar and flour into the butter mixture. Mix until just combined. The dough will be slightly crumbly.
½ cup (60 g) confectioners' sugar, 2 cups (240 g) all-purpose flour
Divide the dough into three equal portions.
Return one portion to the mixing bowl and add 4–6 drops of red food coloring. Mix until evenly colored. Remove and set aside.
4-6 drops red food coloring
Repeat with the second portion of dough using 4–6 drops of blue food coloring. Leave the third portion plain.
4-6 drops blue food coloring
On a lightly floured surface, roll each color of dough out separately to about ¼ inch (6 mm) thick.
Using a 1¾-inch (4.5 cm) star cookie cutter, cut out stars from each color.
Swap the cut-out stars among the different dough colors, fitting them into the empty star spaces.
Place a sheet of parchment paper over the filled dough and gently roll over the top 2–3 times to help seal the shapes together.
Remove parchment paper and use a larger cookie cutter (about 3 inches / 7.5 cm) to cut out full cookies from the sheets of dough.
Transfer cookies to a baking sheet, ungreased or lined with parchment, spacing them 2 inches (5 cm) apart.
Chill the cookies on the baking sheet in the refrigerator for at least 1 hour.
While the cookies chill, preheat the oven to 350°F (175°C).
Bake for 11–13 minutes, or until the edges are just starting to turn golden.
Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.

Notes

Yield depends on how precisely the dough is rolled and cut. You’ll get at least 12 cookies, up to 16 if rolled evenly and cut closely.
Nutrition is based on 16 full-size cookies, plus a handful of marbled mini stars from the leftover dough.
If the dough feels too dry, knead it briefly by hand. If it’s too sticky, dust with a little flour.
Mix food coloring just enough to distribute the color evenly.
Rolling dough between parchment helps avoid adding too much flour and keeps the surface smooth.
Chill the shaped cookies before baking to keep the stars sharp and prevent spreading.
Bake until just golden at the edges—they’ll still look pale on top.
Let cookies cool on the baking sheet before moving to a rack.
Scraps can be combined and re-rolled to create marbled mini star cookies using the small cutter.
Baked cookies can be stored in an airtight container in the fridge for 1–2 weeks.
Dough can be made ahead and refrigerated (wrapped in plastic) for up to 1 week.
Baked cookies freeze well for up to 1 month.

For the best results when making these red, white and blue star butter cookies, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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