Light up your 4th of July party with easy no-bake Firecracker Cookies, adorable red, white, and blue cookies with a licorice fuse and a festive pop.
For more no-bake Independence Day treats, try Sugar Cookie Dough Dip and Red, White, and Blue Rice Krispies Treats.
🎥Video: How to Make Firecracker Cookies
This fun and festive firecracker cookie recipe is the perfect sweet treat for Memorial Day, Fourth of July, and Labor Day parties. They're completely no-bake, so no need to warm up the kitchen on a hot summer day.
🍪Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Biscoff cookies. Any rectangle-shaped cookie stick like a graham cracker or shortbread cookie will make a good firecracker cookie. Or try oval-shaped Pepperidge Farm Milano cookies!
- Candy melts. I use Ghirardelli white melting wafers and red and blue colored candy melts, which are easy to find at craft stores, Walmart, or Amazon. You can also color melted white candy with oil-based food coloring. Regular liquid or gel food coloring doesn't work.
- Pull 'N' Peel candy. Pull 'N' Peel licorice strands make the "fuse" for the fireworks. I could only find red, but if they still make black, that would look great! BTW, one piece of licorice cut into thirds makes 27 fuses, which is exactly how many Biscoff cookies I was able to cover with one 12 oz. bag of blue candy melts. Coincidence? I think not.
- Oil. Canola oil, shortening, or coconut oil all work well to thin the melted candy.
- Optional, pop rocks. Popping candy that crackles and fizzles when it dissolves.
🥣How to Make Firecracker Cookies
Step 1: Melt blue candy melts in a large bowl, thinning with oil as needed. Use forks to immerse one Biscoff cookie into the melted candy and place it onto a piece of licorice on a baking sheet lined with parchment paper.
Step 2: In a separate bowl, melt the white candy melts. Drizzle or pipe diagonal lines on top of the cookies. Repeat with the red candy melts.
Step 3: Immediately top with red, white, and blue sprinkles. Cool on the cookie sheet in the freezer or refrigerator until the candy has hardened. Gently remove the excess hardened drizzles from the sides of the firecracker cookies.
Step 4: Optional step right before serving, dip the licorice fuse in melted candy and sprinkle with popping candy!
✅Tips
- Thin the melted candy with a little oil so it's easy to dip and drizzle. The melted candy on its own can be pretty thick.
- Add pop rocks immediately before serving, as they lose their crackle in humidity. If it's a particularly hot and humid day, store them in the refrigerator, if possible, until it's time to serve.
🎁Storage
Store at room temperature or in the refrigerator in an airtight container for one week.
🎆More Red, White & Blue No Bake Desserts
💌Let's Stay in Touch
Follow Midwestern Holidays on Facebook, Instagram, and Pinterest, and subscribe via email to receive all of the latest recipes!
📖 Recipe
Firecracker Cookies
Ingredients
- 27 Biscoff cookies
- 2 cups blue candy melts 12 oz. bag
- ½ cup white candy melts
- ½ cup red candy melts
- 1 piece Twizzler Pull 'N' Peel Cherry Flavored Candy Or red or black licorice laces cut into (27) 2 ½" lengths
- 3-5 teaspoons oil as needed for thinning chocolate
- sprinkles
- Optional for serving: more white chocolate and popping candy
Instructions
- Line 2 baking sheets with parchment paper. Cut one Twizzler Pull 'N' Peel into thirds, then separate the three pieces into 27 strands.
- In a roomy, flat-bottomed bowl, melt the blue candy melts according to package instructions. Thin with 1-2 teaspoon oil as needed.
- Place one piece of licorice onto the parchment paper. Drop one Biscoff cookie into the blue melted candy. Use two forks to turn it over and coat it completely. Lift the cookie with one fork and slide the bottom of the fork across the top of the bowl to remove excess melted candy. Gently place the cookie on top of the licorice, leaving a 1 ½ inch "fuse" exposed, and slide it off with another fork. Repeat with the rest of the licorice and cookies.
- Melt the white candy melts, adding ½ teaspoon oil as needed. Drizzle it with a fork or place it in a ziptop bag and snip off the corner to pipe it onto the firecracker cookies in diagonal lines. Repeat with the red candy melts. Add sprinkles while the candy is still wet. Set in the refrigerator, freezer, or a cool place until the candy is hardened.
Optional Pop Rocks Topping
- Right before serving, dip the tip of each "fuse" in a little melted candy and sprinkle with popping candy. Allow to set for a few minutes.
Notes
- Thin the melted candy with a little oil so it's easy to dip and drizzle. The melted candy on its own can be pretty thick.
- Add pop rocks shohrtly before serving, as they lose their crackle in humidity. If it's a particularly hot and humid day, store them in the refrigerator, if possible, until it's time to serve.
- It's okay if the melted candy drizzles go beyond the edges of the cookies. Once it hardens, it's easy to remove.
Leave a Reply