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+ servings

American Flag Cookie Cake

Celebrate the red, white, and blue with an 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. Line a 9x13-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.