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Easy Patriotic Flag Cookie Cake Recipe Perfect for 4th of July Celebrations

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A soft, chewy cookie cake decorated with red, white, and blue buttercream frosting, perfect for festive 4th of July celebrations and easy last-minute dessert needs.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (165 g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (175 g) mini chocolate chips (optional)
  • For the Buttercream Frosting:
  • 1 cup (227 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 2–4 tbsp (30–60 ml) heavy cream or whole milk
  • 1 tsp pure vanilla extract
  • Red, blue, and white gel food coloring

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment paper if desired.
  2. In a large bowl, beat 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. Beat in 2 room-temperature eggs one at a time, then stir in 2 teaspoons vanilla extract.
  4. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Gradually add the flour mixture into the wet ingredients, mixing on low until just combined. Avoid overmixing.
  6. Fold in 1 cup mini chocolate chips if using.
  7. Press the dough evenly into the prepared pan, smoothing the top to about 1/2 inch thickness.
  8. Bake for 20-25 minutes, or until edges are golden and a toothpick inserted near the center comes out with a few moist crumbs.
  9. Cool the cookie cake completely in the pan on a wire rack for at least 30 minutes.
  10. To make the buttercream frosting, beat 1 cup softened unsalted butter on medium speed until creamy.
  11. Gradually add 4 cups sifted powdered sugar, alternating with 2-4 tablespoons heavy cream or whole milk, until smooth and spreadable.
  12. Stir in 1 teaspoon vanilla extract.
  13. Divide frosting into three bowls; leave one white, tint one red, and one blue using gel food coloring.
  14. Spread white frosting evenly over the cooled cookie cake.
  15. Using piping bags or a small spatula, create a blue square in the top left corner and pipe red stripes across the rest of the cake to mimic the flag.
  16. Chill the decorated cake in the fridge for 15-20 minutes to set the frosting.
  17. Slice into squares and serve.

Notes

Use room temperature butter and eggs for better mixing. Avoid overmixing the dough to keep the cookie cake soft. Gel food coloring is preferred for vibrant, thick frosting. Frost the cake only when completely cooled to prevent melting. If frosting softens while decorating, chill briefly. A zip-top bag with a small corner cut can substitute for piping bags.

Nutrition

Keywords: patriotic cookie cake, 4th of July dessert, buttercream frosting, easy cookie cake, flag cookie cake, festive dessert

Find it online: https://blairrecipes.com/easy-patriotic-flag-cookie-cake-recipe-perfect-for-4th-of-july-celebrations/