Independence Day Cookies

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The 4th of July is the one date that you can expect all Americans to pull out their grills and wait for the fireworks at night! A day of celebration calls for a sweet treat! These Independence Day cookies are super easy to make and will have your guests thinking that you’ve done the most! Dried blueberries and cranberries are great for cookies and cakes because they keep their shape and have lots of flavor. I prefer to use white chocolate in these cookies because it does not overpower the berries. The colors are perfect for Independence day, but the flavor is great for any day!

Independence Day Cookies

Prep Time: 10 mins
Cook Time: 10-12 mins
Yields: 24


  • 1/2 cup of butter [1 stick or 113 grams]
  • 1/2 cup of white sugar
  • 1 cup of brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons of vanilla extract
  • 3 cups of flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1/2 cup of dried cranberries
  • 1/2 cup of dried blueberries
  • 2 cups of white chocolate [200 grams], divided


  1. Preheat oven to 350°F/175°C and line a baking sheet with parchment paper.
  2. In a large bowl, mix the room temperature butter, and both sugars until well blended.
  3. Add whole egg. Mix well. Add egg yolk and vanilla extract. Mix well.
  4. In a different bowl, add flour, baking powder, baking soda, and salt. Mix well.
  5. Slowly add the flour mixture into the batter.
  6. Add cranberries, blueberries, and half of the white chocolate chips. Roll into balls and flatten with a spoon.
  7. Bake for 10-12 minutes, just until the edges are golden brown.
  8. In a microwave, melt the other half of the white chocolate in intervals of 15 seconds until smooth. Drizzle on top of cookies.


Place the white chocolate in the freezer before adding it to the batter. This helps keep the shape of the chocolate while the cookies bakes.

To make these cookies extra festive, add food coloring to the batter or the white chocolate!


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