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Large sugar cookie cake decorated like an American flag with white frosting, rows of fresh strawberries and blueberries, and a crisp golden cookie base.

Patriotic Cookie Cake

This patriotic cookie cake is my go-to for the 4th of July - quick to make, festive, and always a hit!
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Prep Time 35 minutes
Cook Time 15 minutes
Cool Time (not required but recommended) 30 minutes
Course: Dessert
Ingredients Method

Ingredients
  

Sugar Cookie Crust
  • 3 cups 360g all-purpose flour
  • ½ tsp cornstarch
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup 226g butter, room temp (2 sticks)
  • 1½ cups 297g sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ⅛ tsp almond extract
Cream Cheese Frosting
  • 16 oz cream cheese 2 blocks, room temp
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
Whipped Cream (for piping)
  • 2 cups heavy cream
  • ¼ cup sugar

Method
 

  1. Preheat oven to 350°F.
  2. In a bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
  3. In a separate bowl, cream butter and sugar until fluffy. Add egg, vanilla, and almond extract.
  4. Mix in dry ingredients just until combined.
  5. Press dough onto a greased or parchment-lined sheet pan in a rectangle. Bake for 15–18 minutes until just golden. Let cool completely.
  6. For frosting, beat cream cheese, powdered sugar, and vanilla until smooth. Spread a thin layer over cooled cookie.
  7. In a separate bowl, whip cream with sugar until stiff peaks form. Fold remaining frosting into the whipped cream to lighten it.
  8. Pipe white stripes and decorate with sliced strawberries and blueberries to resemble the American flag.
  9. Chill until ready to serve.