American Flag Cookie Cake #recipe

Every year I celebrate the Stars and Stripes with my rendition of the classic American flag cake, complete with silky buttercream frosting and the season’s freshest berries. But this year I’m swapping the cake batter for shortbread cookie dough and saluting the red, white and blue with a new twist on the iconic Independence Day dessert. Behold, the American Flag Cookie Cake.

This updated take on a Fourth of July favorite features a buttery shortbread cookie base topped with tangy cream cheese frosting. Raspberries and blueberries form the festive garnish while white chocolate chips finish off the star-studded finale to your July 4th feast.

American Flag Cookie Cake #recipe

Preheat your oven for this updated take on the classic American flag cake and find inspiration for more red, white and blue eats with recipes for Patriotic Pavlova with Watermelon Stars, Frozen Chocolate-Covered Bananas, Red Velvet Cheesecake Brownies and Easy Strawberry Shortcake with Whipped Cream.

American Flag Cookie Cake #recipe

American Flag Cookie Cake #recipe

American Flag Cookie Cake #recipe

American Flag Cookie Cake #recipe

American Flag Cookie Cake #recipe

Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Dessert

American Flag Cookie Cake

Celebrate the red, white, and blue with this American Flag Cookie Cake starring a buttery shortbread cookie base, tangy cream cheese frosting and fresh berries.
5 from 1 vote
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Servings 8 servings

Ingredients 

For the cookie:

  • 1 1/3 cups all-purpose flour
  • 1/3 cup light brown sugar, packed
  • 11 Tablespoons unsalted butter, softened

For the toppings:

  • 4 ounces cream cheese (half of one 8-ounce package), at room temp
  • 8 tablespoons unsalted butter, at room temp
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • 3 cups raspberries
  • 1/4 cup white chocolate chips

Equipment:

  • Quarter size (9x13 inches) rimmed baking sheet

Instructions 

Make the cookie cake:

  • Preheat the oven to 400°F.
  • In a large bowl, whisk together the flour and brown sugar. Cut the butter into pieces, and using two forks or your fingers, work the butter into the flour mixture until it's the consistency of wet sand. Press the cookie dough firmly and evenly into a non-stick quarter size (9x13 inches) rimmed baking sheet.
  • Bake the shortbread for 10 to 15 minutes until it is pale golden. Remove the shortbread from the oven, place it on a cooling rack and allow it to cool completely while still in the pan. Once it has cooled, use a sharp knife to carefully cut around the edges then invert the shortbread cookie onto your serving platter.

Make the frosting:

  • In the bowl of a stand mixer fitted with the paddle attachment, blend the cream cheese until it is smooth. Add the butter and continue blending until combined. Add the vanilla extract then sift the powdered sugar into the bowl and blend just until combined. (Over-blending the mixture will cause the frosting to be too runny.)
  • Spread the cream cheese frosting in an even layer on the cookie cake. Position the blueberries in the top left corner of the cake in even rows to form the blue portion of the flag then position the raspberries in horizontal lines across the cake, leaving about 1 inch between each row, to form the stripes. Position the white chocolate chips between the blueberries to form the stars.
  • Using a sharp knife, slice and serve the cookie cake immediately, or refrigerate it until ready to serve.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Shoutout

Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!


Feeling social?

Share this recipe!

Categories

Nutrition

Calories: 507kcal, Carbohydrates: 48g, Protein: 4g, Fat: 34g, Saturated Fat: 20g, Cholesterol: 88mg, Sodium: 58mg, Potassium: 156mg, Fiber: 3g, Sugar: 27g, Vitamin A: 1045IU, Vitamin C: 13.6mg, Calcium: 55mg, Iron: 1.4mg

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Pre-order your copy of The Secret Ingredient Cookbook and instantly download five exclusive sneak peek recipes from the book!

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. I had success in making this cake – and I am nothing close to a baker! It is pretty, and the berries make it so easy to decorate. Thanks!

  2. Butter is listed 2x. Which amount of butter is for the cheese cream frosting and which amount is for the short bread?

    1. Hi Colette – The 11 tablespoons of butter listed under “For the cookie” is for the shortbread and the 8 tablespoons butter listed under “For the Toppings” is for the frosting.

See More Comments