it’s marvelous – celebrate independence day with captain america

by hungryrabbit on July 1, 2011

Captain America Cookie

graphics courtesy of Marvel Comics

“These are the times that try men’s souls: The summer soldier and the sunshine patriot will, in this crisis, shrink from the service of his country; but he that stands it now, deserves the love and thanks of man and woman. Tyranny, like hell, is not easily conquered; yet we have this consolation with us, that the harder the conflict the more glorious the triumph.-Thomas Paine, The Crisis, December 1776

Well, Mr. Paine, today the Fourth of July represents  parades, barbecues, and fireworks to most people. Tyranny is more likely to be vicariously experienced via pop entertainment.

So,who is better to remind us of the just cause worth fighting than Captain America? With a new movie premiering later this month, this super hero is ripe for baking. These cookies are whimsical and have just the right sparkle for Independence Day entertaining.

Though simple, these cookies do take a bit of preparation and patience. The good news is you can prepare and/or bake them ahead of time. Have a safe and wonderful holiday weekend and Happy Independence Day!

Captain America Cookies for Independence Day

Captain America Cookies

recipe inspired by Cook’s Illustrated
yield: about 24 cookies


2 large egg
2/3 cup plus 2 tablespoon granulated sugar (5-1/2 ounces)
2 teaspoons lemon zest, from 1 lemon, freshly grated
2-1/2 sticks (10 ounces) unsalted butter, softened
1/2 teaspoon table salt
1 teaspoon vanilla extract
3 cups unbleached all-purpose flour (15 ounces)
1 teaspoon large egg white , lightly beaten
food coloring: red, blue, white (if you want a super white cookie layer)
fondant for star decoration

Captain America Cookies for Independence Day


1. Place egg in small saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let sit 10 minutes. Meanwhile, fill small bowl with ice water. Using slotted spoon, transfer egg to ice water and let stand 5 minutes. Crack egg and peel shell. Separate yolk from white; discard white. Press yolk through fine-mesh strainer into small bowl.

2. Add sugar and lemon zest to a bowl. Use finger tips and rub the mixture until in resemble pale yellow wet sand.

3. In bowl of stand mixer fitted with paddle attachment, beat butter, sugar mixture, salt, and cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl and beater with rubber spatula. Turn mixer to low, add vanilla, and mix until incorporated. Stop mixer; add flour, mix on low speed until just combined, about 30 seconds. Using rubber spatula, press dough into cohesive mass.

4. Divide dough into approximately six equal portions; add blue coloring to one piece and mix to achieve desire color. Apply white coloring to another portion and repeat. Combine the last 4 portion, add red coloring and mix.

5. Roll blue dough into a log, about 9-inches long. Wrap log with parchment paper and twist ends to seal and firmly compact dough into tight cylinder (see illustrations below). Chill until firm, about 1 hour.

6. Roll white dough, between two pieces of plastic wrap, into a rectangle, about 6 x 9 inches, 1/4 inch thick. Divide red dough into two and repeat the rolling process. Chill all four pieces of dough until slightly firm, about 30 minutes.

7. Place one piece of red dough on a cutting board, peel off top layer of plastic wrap and brush with egg white; place blue log on top. With the help of the bottom layer of plastic wrap, lift red dough over the blue until wraps around the entire blue log. Wrap the dough in parchment tightly and chill for 15 minutes. (This will make it easier to wrap the next layer).

8. Repeat with white dough and then red. Don’t worry if it’s not perfectly wrapped all the way around, trim dough from ends to patch. Make sure you chill each time you wrap to get clean edges.

9. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Using chef’s knife, slice dough into 1/4-inch-thick rounds, rotating dough 1/4 turn each time you slice so you won’t get flat edges. Place cookies 1 inch apart on baking sheets.

10. Bake cookies for 15-18 minutes, rotating baking sheets front to back and top to bottom halfway through baking. Cool cookies on baking sheet 5 minutes; using thin metal spatula, transfer cookies to wire rack and cool to room temperature.

11. Roll out fondant (I used Wilton ready-to-use) to 1/8″ thickness. Cut out decorations with 1-1/2″ star cookie cutter. Brush back side of stars with water and apply to center of cookies.

Captain America Cookies for Independence Day

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{ 27 comments… read them below or add one }

Winnie July 1, 2011 at 7:53 am

These are so awesome Ken! I am going to add a link to them in my July 4th cupcakes post :) See you soon at BSP2!

Cathy July 1, 2011 at 8:03 am

Ken, I still remember your seven layer cookies from last July 4th. I thought you couldn’t possibly do better than that! I was WRONG! These are spectacular. Happy 4th. Wish I was going to BSP2, but I’ll be floating down the Rhine instead. Lunch in NY soon, I hope! xox

Urvashee July 1, 2011 at 8:38 am

These are wonderful. I’m bookmarking this for when we have a superhero themed birthday for our son.

Amelia from Z Tasty Life July 1, 2011 at 9:20 am

aw: adorable, fun… and so Marvel-ous (pun intended!!!)

Georgie July 1, 2011 at 9:34 am

I love these! You’re super clever and an excellent cookie maker! You even kinda look like Captain America 😉

Margaret July 1, 2011 at 9:38 am

These look amazing! Your cookies are getting more creative every time. Love these and buzzed!!! Happy 4th!

Paula July 1, 2011 at 11:15 am

These are wonderful and such a fun idea for your July 4th celebrations! Love how all your circles came out so uniform! Great rolling.

Barbara | Creative Culinary July 1, 2011 at 11:32 am

Your cookies lately have been amazing…all of the work coloring different sections is pretty impressive Ken, pretty impressive indeed.

Have a great 4th of July weekend Ken!

Tasha @ ToLexiWithLove July 1, 2011 at 9:40 pm

Good job! My husband likes them!

serena @bigapplenosh July 1, 2011 at 9:51 pm

You make the most amazing cookies! Between these and the rainbow cookies, I’m majorly impressed!

Celia July 2, 2011 at 1:27 am

This is warming the cockles of my extra-geeky heart. Best 4th-themed food ever!

MikeVFMK July 2, 2011 at 10:01 am

Happy early 4th of July, Ken! These cookies are out-of-bounds! Such incredible detail and I bet they taste like the bees knees. You’re hittin everything out of the park lately!

Lora July 2, 2011 at 10:11 am

Love these. So creative.

foodwanderings July 2, 2011 at 1:43 pm

Ken, these super hero cookies are gorgeous!! I just want some & extras for my super hero guys!! Love and adore all you do!! Shulie

foodwanderings July 2, 2011 at 1:44 pm

Have a fantabulous 4th of July weekend!!

Mardi@eatlivetravelwrite July 2, 2011 at 6:14 pm

Absolutely spectacular! Happy 4th of July weekend to you!

Dawn @ Kitchen Lore July 4, 2011 at 4:56 am

Absolutely incredible. I posted a link to these on my blog, Kitchen Lore, with attribution – I love these cookies. They appeal to both my foodie and geeky sides.

Jeanne @ CookSister! July 11, 2011 at 8:10 am

LOL – what fun! You’re just on a multi-coloured cokie ROLL this month aren’t you!! ;0)

Gail July 11, 2011 at 11:56 am

Can you believe I’m just getting around to reading this post? SO beautifully executed, Ken. Not to mention, beautifully photographed.

Nika July 12, 2011 at 5:53 pm

I was just linked here by a friend, but man, I wish I’d seen them for the 4th! Awesome! I think it should also be said that Steve Rogers’ birthday is also actually July 4th. So it’s twice as fitting.

sweetsugarbelle July 16, 2011 at 9:19 am

Slap me now! I’ve seen these on pinterest and admired them. I’M ashamed I just now realized you made these beauties! KEN, I love them…hoping to see more similar cookies in different colors :-)

Renee - Kudos Kitchen August 2, 2011 at 3:09 am

These are spectacular. You did a perfect job. Kudos Ken!

Susy August 17, 2011 at 6:12 pm

What is the reason behind cooking the eggs and only using the egg yolk? I have never seen this done for any other cookie recipe.

hungryrabbit August 17, 2011 at 8:32 pm

Hi Susy, thanks for visiting my blog. The cooked egg yolk gets rid of the extra moisture and makes the cookies crispier. Others have tried the recipe w just a raw egg yolk or even a whole egg and got a softer texture, but it’s all good. -Ken

Cheryl February 2, 2013 at 4:27 am


I really want to make these cookies but I’d like to combine it with the Horlicks cookie recipe? Do you think it’ll work?

hungryrabbit February 2, 2013 at 11:49 am

Hi Cheryl, though it’s an interesting indea, I think the food coloring will mask the Horlick flavor. Best to make two separate cookies. -Ken

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