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Patriotic Cookie Bouquets

 Patriotic Cookie Bouquets
Celebrate the Fourth of July or other patriotic holidays with a festive cookies display. We cut shapes from fast-to-fix homemade cookie dough, put wooden dowels between pairs of cutouts and arranged the baked cookies in a container.—Taste of Home Test Kitchen, Greendale, Wisconsin
18 ServingsPrep: 20 min. + chilling Bake: 10 min.


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon apple pie spice
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • GLAZE:
  • 4 cups confectioners' sugar
  • 1/2 cup light corn syrup
  • 2 to 4 tablespoons water
  • Red and blue gel food coloring


  • In a large bowl, cream butter and sugar. Beat in egg and milk.
  • Combine the flour, baking powder and salt, then gradually add to the
  • creamed mixture. Beat in apple pie spice and vanilla. Cover and
  • refrigerate dough for 2 hours or until easy to handle.
  • Roll out dough to a 1/4-in. thickness. With star cookie cutters, cut
  • out shapes. Place only five or six shapes on an ungreased baking
  • sheet. Place a dowel piece on top of each shape so that at least
  • 1-1/2 in. of dowel is on top of shape, leaving the rest of dowel
  • extended for handle. Top each dough shape with a matching shape.

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Patriotic Cookie Bouquets (continued)

Directions (continued)

  • Press edges gently to seal. Place remaining shapes on another baking
  • sheet.
  • Bake cookies at 375° for 7-9 minutes or until golden brown. Cool
  • on wire racks, propping up each dowel handle so it remains parallel
  • to the rack.
  • In a bowl, combine the confectioners' sugar, corn syrup and water
  • until smooth. Place 1/3 cup of glaze in each of three bowls. Tint
  • one portion red and one blue, leaving the remaining one white.
  • Spread blue and red glaze over tops of some of the cookies. For a
  • swirled design on remaining cookies, spread white glaze over the
  • tops of cookies, immediately place three dots of each colored glaze
  • on top of each cookie and swirl with a toothpick. Set cookies aside
  • to dry.
  • Refer to the photo while assembling as directed in the instructions
  • that follow. Using the serrated knife, cut the floral foam to fit
  • snugly inside the container for bouquet base. Insert the floral foam
  • in the container. Cover the top of the foam with paper shred.
  • Insert the dowel handle of each cookie and the stick of each flag
  • into the foam. Serve remaining cookies separately. Yield: about
  • 1-1/2 dozen.