Red, White & Blue Bomb Pop Cookies

There’s something about red, white and blue desserts that just makes me smile – maybe it’s the nostalgia, or maybe it’s the fact that they’re just so dang festive. These Bomb Pop Cookies totally hit both those notes. They’ve got that classic sugar cookie base (which I swear I could eat by the spoonful), plus a hint of cherry and berry flavor thanks to a little Jello magic. I wasn’t sure how the Jello would work in cookie dough, but let me tell you, it gives them such a fun flavor twist. And the colors? They seriously pop.

I made these for a little backyard BBQ with the kids and some neighbors and wow – these cookies were gone so fast. I even had a few people ask if they were store-bought, which always makes me laugh because these are super homemade (and a little messy in the making, if I’m being honest). The kids loved helping dye the dough, though fair warning: your hands will turn red and blue if you skip the gloves. Totally worth it in my book. The popsicle stick touch? Optional, but so fun and cute – definitely gives off those Bomb Pop vibes.

Honestly, I didn’t expect these cookies to be such a hit, but now I’m already planning to make them again for Memorial Day – and probably Fourth of July too. They’re just so cheerful and fun to look at, and they’ve got that perfect soft sugar cookie texture that I crave. If you’re wanting something simple but impressive for a summer get-together, I def recommend giving these a try. Just don’t forget to snap a picture before they disappear off the plate!

Ingredients

• 1/2 cup of sugar – Sweetness starts here – just the right amount to make these cookies shine.

• 1/2 cup of powdered sugar – Adds that soft, melt-in-your-mouth texture we all secretly love.

• 1 stick of butter (room temp) – Gotta love butter – it’s what makes the dough so rich and tasty.

• 1/3 cup of vegetable oil – This helps keep the cookies soft and chewy in all the best ways.

• 1 egg – Just one egg brings everything together like a little kitchen glue.

• 2 3/4 cups of flour – The base of it all – gives the cookies their perfect structure.

• 1/2 tsp baking soda – A little lift goes a long way with this trusty ingredient.

• 1/4 tsp salt – Just enough to balance out all the sweet.

• 1/2 tsp cream of tartar – This is the secret to that classic sugar cookie tang.

• 1/2 tsp of cherry jello powder mix – Cherry brings that fun red layer to life with a pop of flavor.

• 1/2 tsp water – Just a splash to help the jello mix blend smoothly.

• 1/2 tsp berry blue jello powder mix – Blue raspberry? Yes, please. This one tastes like summer.

• 1/2 tsp water – Same trick here—just enough to mix the berry flavor in.

• Red and blue food coloring – These give your cookies that iconic Bomb Pop look!

• Popsicle sticks (optional) – Totally optional, but they make the cookies way more fun (and kid-approved).

Step-by-Step Instructions

You can find a printable recipe card at the bottom of this post.

1. In a large bowl add the sugar, powdered sugar and butter, using a hand mixer beat the butter and sugars until it becomes light and fluffy, around 3-4 minutes.

 

 

2. Add the oil and the egg, beat until it’s mixed together. In a medium sized bowl add the flour, salt, baking soda and cream of tartar, mix together. Add the flour mixture to the wet mixture 1 cup at a time while beating on a low- medium speed until all the flour has been added.

3. Divide the dough into three medium sized bowls. In two small bowls add the 1/2 tsp cherry jello powder to one small bowl with 1/2 tsp of water, stir. Repeat with the berry jello powder in the other small bowl.

4. Pour the cherry jello water onto one of the dough balls, then add red food coloring to that dough ball. Pour the berry jello water onto one of the other dough balls and add the blue food coloring to that one.

5. Line a tray with parchment paper and set aside. Grab the non dyed dough ball and form a 8-10 inch long block, make sure it’s in the middle of the tray.

6. If you have plastic gloves I suggest wearing them or your hands may stain during this next step. Take the red dough ball and mix with your hand until the entire ball is completely red with no dough colored streaks. You may need to add more red dye to it to make it brighter.

7. Form into another long block and set on the left side of the non colored dough log on the tray. Repeat with the blue dough, mix and then form and place on the right side of the non colored dough. Cover in plastic wrap and set in the refrigerator for 30 minutes.

8. Preheat the oven to 350° and line a baking sheet with parchment paper. Take the dough out the fridge and cut 1/4 inch crosswise pieces off carefully. Place a popsicle stick down and place the entire cookie piece right on top of the popsicle stick. Using a fork, lightly press into the top of the cookie to create lines going down it.

9. Bake in the oven for 10-14 minutes. Let them cool completely and then serve and enjoy!

Tips for the Perfect Red, White & Blue Bomb Pop Cookies

• Use room temperature butter – Soft butter blends more easily with the sugars and helps create that fluffy, light texture in the dough.

• Don’t skip the chill time – Letting the dough chill for at least 30 minutes makes slicing the cookies easier and helps them hold their shape while baking.

• Mix the jello flavors separately – Stir the jello powder with a little water before adding to the dough – it helps the flavor and color distribute more evenly.

• Wear gloves for the coloring step – Unless you want patriotic palms, toss on some gloves while mixing the red and blue dough!

• Adjust the food coloring as needed – Add more drops until the red and blue shades are nice and vibrant. The brighter the better for that Bomb Pop look!

• Use a sharp knife when slicing – This helps you get clean, even cookie slices without squishing the dough too much.

• Add the popsicle sticks before baking – Press them gently into the dough before they hit the oven so they bake in securely.

• Keep an eye on bake time – These cookies should be just barely golden on the bottom. Don’t overbake or they’ll lose that soft sugar cookie texture.

• Let them cool completely – They’ll firm up as they cool, and this helps the popsicle sticks stay in place.

• Have fun with it! – These cookies are meant to be playful and festive, so don’t stress too much about perfect lines or color balance. The homemade charm is what makes them special.

Get Creative!

• Add sprinkles – Press red, white, and blue sprinkles onto the tops before baking for a little extra sparkle.

• Dip in chocolate – Once cooled, dip half of each cookie in white chocolate and add festive sprinkles before it sets.

• Make minis – Cut smaller slices for bite-sized versions – perfect for little hands or party platters.

• Add flavor twists – Swap the jello flavors for strawberry and blue raspberry for a different flavor combo.

• Turn them into ice cream sandwiches – Add a scoop of vanilla ice cream between two cookies for the ultimate summer treat.

• Use cookie cutters – After chilling, press star-shaped cookie cutters into the dough block for a patriotic shape upgrade.

• Personalize with names – Use edible markers to write names or fun phrases on the popsicle stick handles – great for parties or place settings.

• Layer with frosting – Pipe a thin stripe of frosting between the colored sections before slicing for a surprise creamy bite.

Serving & Storing

• Let them cool completely – These cookies hold their shape best once fully cooled, especially if you’re serving them on popsicle sticks.

• Great for make-ahead – Bake a day or two in advance and store in an airtight container – they stay soft and flavorful!

• Serve chilled for hot days – Pop them in the fridge for 15–20 minutes before serving for a refreshing summer cookie treat.

• Display them upright – Place the stick-end into a foam block or fill a jar with rice or beans to create a fun cookie bouquet.

• Store in layers – If stacking cookies, place parchment or wax paper between layers to prevent sticking or smudging.

• Freeze for later – Freeze baked cookies (without sticks) in a sealed container for up to 2 months. Thaw at room temp when ready to enjoy.