I’m so excited to be partnering with Parent List to bring you a super fun and festive dessert activity, just in time for July 4th! This American Flag Cookie Cake is light and delicious and is an excellent activity to get the kids involved in your celebration prep 🇺🇸 A soft cookie cake base, airy whipped cream, all topped with fresh berries 🙌 Happy baking!
Is a Cookie Cake Just a Giant Cookie?
I mean, basically. Imagine baking an entire cookie dough at once and getting a soft and delicious gigantic cookie as a result. Frost your cookie cake with buttercream or whipped cream and slice it up.
Now, one American Flag Cookie Cake coming right up 🎉
INGREDIENTS
Cookie Cake
- 3 cups (380g) All Purpose Flour, spooned and leveled*
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tbsp Cornstarch
- 1/2 tsp Salt
- 1 cup (230g) Unsalted Butter, softened to room temperature
- 1 1/2 cup (300g) Granulated Sugar
- 2 Egg + 2 Egg Yolk large, room temperature
- 4 tsp Vanilla Extract, If using imitation vanilla extract, reduce to 2 tsp
- OR 16oz pkg Refrigerated Sugar Cookie Dough
Whipped Cream
- 1 pint Heavy Cream, cold
- 3 tbsp Granulated Sugar
- OR Cool Whip (Whipped Topping)
Assembly
- 6 oz Fresh Blueberries or Blackberries
- 16 oz Fresh Strawberries or Raspberries (or a mix), Stems removed
INSTRUCTIONS
COOKIE CAKE
STORE-BOUGHT DOUGH: Line a 9″x13″ pan with parchment paper and spray with cooking spray, (or you can skip the parchment and thoroughly spray with cooking spray), press in the dough and bake according to package directions. I would estimate 13 – 15 minutes for a 9″x13″ pan, but please defer to the package instructions.
HOMEMADE DOUGH: Preheat oven to 350 degrees. Line a 9″x13″ pan with parchment paper and spray with cooking spray, (or you can skip the parchment and thoroughly spray with cooking spray) and set aside. You can also bake this in 2 8″x8″ square pans and ice them together. I would recommend baking them at 350 degrees for approximately 15 minutes or until lightly golden brown.
In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch and salt. Set aside.
In a large bowl (with a hand mixer) or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until fluffy.
Use a rubber spatula or utensil to scrape down the sides of the bowl. Beat in the egg, egg yolk, and vanilla extract until smooth, scrape down the sides of the bowl again.
Add in the flour mixture and mix with a rubber spatula until just combined. Scrape around the sides and bottom of the bowl to ensure the flour is fully incorporated.
Press the cookie dough into the prepared pan and bake for 13 – 18 minutes until lightly golden brown on top.
Allow to cool in the pan for 20 minutes and then carefully transfer the cookie cake to a wire rack to cool completely. Don’t worry if small cracks form as it cools–they will be covered by cream! Cake can be made the day before, wrapped tightly in plastic wrap and kept at room temperature.
WHIPPED CREAM
COOL WHIP/WHIPPED TOPPING: When ready to assemble, spread the whipped topping over the cooled cookie cake. Proceed to the assembly step!
HOMEMADE WHIPPED CREAM: In a large mixing bowl (with a hand mixer) or the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream and sugar until thick and spreadable. Keep an eye on this process so you don’t accidentally make butter 🙈. You can do this ahead of time and keep in an airtight container in the fridge until needed.
ASSEMBLY
Spread the whipped cream over the cooled cookie cake. In the top left corner of the cake, fill in a square of blueberries. I like to leave a little space around each berry. This will symbolize the “stars” section of the flag. Fill in the rest of the cake alternating with rows of strawberries and empty rows for the flag stripes!
Store cake in an airtight container in the refrigerator until ready to serve. I do recommend serving the same day the cake is assembled.
Voila! This American Flag Cookie Cake is the perfect festive dessert for your July 4th celebration 🇺🇸 Happy Birthday America!
Follow me on Instagram and tag @500spatulas so I can see all the recipes you make. 👩🍳
American Flag Cookie Cake
Ingredients
Cookie Cake
- 3 cups (380g) All Purpose Flour spooned and leveled*
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tbsp Cornstarch
- 1/2 tsp Salt
- 1 cup (230g) Unsalted Butter softened to room temperature
- 1 1/2 cup (300g) Granulated Sugar
- 2 Egg + 2 Egg Yolk large, room temperature
- 4 tsp Vanilla Extract If using imitation vanilla extract, reduce to 2 tsp
- OR 16oz pkg Refrigerated Sugar Cookie Dough
Whipped Cream
- 1 pint Heavy Cream cold
- 3 tbsp Granulated Sugar
- OR Cool Whip (Whipped Topping)
Toppings
- 6 oz Fresh Blueberries or Blackberries
- 16 oz Fresh Strawberries or Raspberries (or a mix) Stems removed
Instructions
COOKIE CAKE
- STORE-BOUGHT DOUGH: Line a 9"x13" pan with parchment paper and spray with cooking spray, (or you can skip the parchment and thoroughly spray with cooking spray), press in the dough and bake according to package directions. I would estimate 13 – 15 minutes for a 9"x13" pan, but please defer to the package instructions.
- HOMEMADE DOUGH: Preheat oven to 350 degrees. Line a 9"x13" pan with parchment paper and spray with cooking spray, (or you can skip the parchment and thoroughly spray with cooking spray) and set aside. You can also bake this in 2 8"x8" square pans and ice them together. I would recommend baking them at 350 degrees for approximately 15 minutes until lightly golden brown.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch and salt. Set aside.
- In a large bowl (with a hand mixer) or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until fluffy. Use a rubber spatula or utensil to scrape down the sides of the bowl. Beat in the egg, egg yolk, and vanilla extract until smooth, scrape down the sides of the bowl again. Add in the flour mixture and mix with a rubber spatula until just combined. Scrape around the sides and bottom of the bowl to ensure the flour is fully incorporated.
- Press the cookie dough into the prepared pan and bake for 13 – 18 minutes until lightly golden brown on top. Allow to cool in the pan for 20 minutes and then carefully transfer the cookie cake to a wire rack to cool completely. Don't worry if small cracks form as it cools–they will be covered by cream! Cake can be made the day before, wrapped tightly in plastic wrap and kept at room temperature.
WHIPPED CREAM
- COOL WHIP/WHIPPED TOPPING: When ready to assemble, spread the whipped topping over the cooled cookie cake. Proceed to the assembly step!
- HOMEMADE WHIPPED CREAM: In a large mixing bowl (with a hand mixer) or the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream and sugar until thick and spreadable. Keep an eye on this process so you don't accidentally make butter 🙈. You can do this ahead of time and keep in an airtight container in the fridge until needed.
ASSEMBLY
- Spread the whipped cream over the cooled cookie cake. In the top left corner of the cake, fill in a square of blueberries. I like to leave a little space around each berry. This will symbolize the "stars" section of the flag. Fill in the rest of the cake alternating with rows of strawberries and empty rows for the flag stripes!
- Store cake in an airtight container in the refrigerator until ready to serve. I do recommend serving the same day the cake is assembled.
