4th of July Firecracker Cookies
Haylee Havice earned a purple ribbon at the Pottawatomie County Fair on her delicious and original recipe for these 4th of July Firecracker Cookies. For more fantastic dessert recipes, try these Inside Out Chocolate Chip Cookies!
Servings 3 dozen small cookies
Baking Temp 325°F
Equipment
- 3 cookie sheets
- Standing Mixer
Ingredients
- 4 ounces cream cheese, softened
- ½ cup butter flavored shortening
- ½ cup brown sugar, packed
- 1 large egg
- 1 tablespoon freshly grated lemon zest
- ½ teaspoon vanilla extract
- 2 (6.5-7 oz) packages mixed berry muffin mix *
- ½ cup all-purpose flour
- 1 cup white chocolate chips
Instructions
For the cookies
- Preheat oven to 325°F. Grease 3 cookie sheets or line with parchment paper.
- In bowl of stand mixer fitted with paddle attachment, beat cream cheese, shortening and brown sugar together until smooth. Scrape sides of bowl.
- Add egg, lemon zest and vanilla. Blend well. Scrape sides of bowl to ensure batter is thoroughly mixed.
- Add muffin mixes and flour. Mix until just incorporated. With spoon, fold in white chocolate chips.
- Scoop 1½ tablespoon-sized balls of dough onto prepared baking sheets 2 inches apart. Flatten slightly, if desired.
- Bake 14 - 16 minutes, or until firmly set and lightly browned. Allow cookies to cool for 3 minutes on the cookie sheets before moving to a cooling rack.
Notes
*Recipe was tested with Betty Crocker Triple Berry Muffin Mix.
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