Add a star-studded finale to your 4th of July bash with a quick and easy recipe for an American Flag Cookie Cake topped with tangy cream cheese frosting and fresh berries.
Every 4th of July 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.
How Do You Make the Flag Cake Design?
This updated take on a 4th of July favorite features a buttery shortbread cookie base topped with tangy cream cheese frosting. To form the red and white stripes, we use the frosting and fresh raspberries. For the stars, blueberries take center stage and are topped with white chocolate chips.
Can You Make a Flag Cake In Advance?
Absolutely! The key to make-ahead success comes down to separating out your prep and your assembly. Follow the below instructions for making this American Flag Cookie Cake up to 48 hours in advance:
- Make the cookie base, let it cool completely then wrap it securely with plastic wrap
- Make the cream cheese frosting, wrap it securely with plastic wrap and refrigerate it
- Wash and dry all berries then store them in containers lined with paper towels to wick away any moisture
- When ready to serve, bring the frosting to room temp or beat it again in the stand mixer then slather it atop the cake and decorate with the berries and white chocolate chips
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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 (9×13 inches) rimmed baking sheet
Instructions
Make the cookie cake:
- Preheat the oven to 400°F. Line a 9×13-inch baking pan with parchment paper so that it hangs over the two longer sides. (Note: To get the parchment to fit securely in the pan, first spray the pan with cooking spray then place the parchment paper on top.)
- 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 the prepared baking pan.
- 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 the parchment paper overhangs to lift it out of the pan and 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 until ready to serve.
Nutrition
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Can you make this with packaged cookie batter? If so, how many packages would you recommend?
Hi Laurie! I haven’t tried that so I’m not sure how varying cookie brand doughs would bake up in sheet pan form.
I made this cake for a patriotic party and it was amazing! So festive and delicious, and really easy to whip up.
I’m so thrilled you enjoyed the recipe, Beth!
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!
Woohoo! So glad you enjoyed the recipe, Jen!
Butter is listed 2x. Which amount of butter is for the cheese cream frosting and which amount is for the short bread?
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.
This looks so festive!
Thanks so much, Debbie!
Made the cookie last night. Decorating today for dinner for friends. A nice recipe to work with. Changed it up by adding oatmeal and using whole wheat flour, plus used about 1/3 rd coconut oil. My daughter laughed when I told her they were healthy cookies this way, but I always try with baked goods and your recipe worked well with that, so thanks! Have a great day
Awesome! So glad you enjoyed the recipe, Eileen!
It looks wonderful and I LOVE the new design!!
Gorgeous cookie cake! Love all the berries!
Looks beautiful Kelly and is so Patriotic! I love it. It’s really colorful with all the right colors! :-)
This is gorgeous and looks delish. Now I totally understand your instagram about tweezers!
That’s so pretty!
This is so AWESOME!!!!! Loved it!
SOOO Gorgeous!! And cream cheese in the frosting and fresh berries?! Right up my alley!! :)
This cookie is so pretty. I love this time of year with all of the fresh berries. I always make a flag something for the 4th. This cookies might be the one for this year.
This is such a fantastic idea. Love all the fresh berries! Yum!!
This is such a cute idea!! And I LOVE cream cheese frosting! I can’t wait to make this for our next family gathering…or just for myself :)
That sounds awesome! Will have to save this for the fourth of july. there’s nothing like the classics! :)
I love this cookie version of a flag cake! It’s the perfect thing for a festive 4th of July dessert!
OMG this is so fun! Perfect. Love the berries on top ;-)
Kelly this is just so perfect! Great for the summer and berry season!
This looks delicious!! Love the fresh berries on top of the cookie!
I’m a sucker for any type of bar cookie, and when you add cream cheese and fruit on top, there’s no question. I’m all in.
I LOVE this for July 4th! In my opinion, everything’s better with cream cheese frosting and berries!
so fun, Kelly!! I love making red, white and blue treats!