1cup(230g) Unsalted Buttersoftened to room temperature
1 1/2cup(300g) Granulated Sugar
2Egg + 2 Egg Yolklarge, room temperature
4tspVanilla ExtractIf using imitation vanilla extract, reduce to 2 tsp
OR16oz pkg Refrigerated Sugar Cookie Dough
ORCool Whip (Whipped Topping)
6ozFresh Blueberries or Blackberries
16ozFresh Strawberries or Raspberries (or a mix)Stems removed
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.
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.
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.
* I always recommending weighing ingredients such as flour or powdered sugar for baking, but not to worry if you don't own a kitchen scale! Spoon the flour into a measuring cup (rather than scooping with the measuring cup) and level off the top with a knife or clean finger. This will ensure you don't pack in extra flour (which would result in a dense cookie).
American Flag Cookie Cake https://500spatulas.com/american-flag-cookie-cake/