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Perfect American Flag Cookie Cake Recipe with Easy Cream Cheese Berry Frosting

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A festive and easy-to-make cookie cake decorated with a creamy, tangy cream cheese berry frosting, perfect for patriotic celebrations like the Fourth of July.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups (270g) semi-sweet chocolate chips (optional)
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1/2 cup mixed fresh berries (strawberries, blueberries, raspberries)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray and line with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture and mix on low speed or fold with a spatula just until combined.
  6. Fold in the chocolate chips evenly.
  7. Transfer the cookie dough into the prepared pan and spread evenly with a spatula.
  8. Bake for 28-33 minutes until edges are golden and center springs back slightly when touched. A toothpick may have a few moist crumbs but no raw dough.
  9. Allow the cookie cake to cool completely in the pan.
  10. Prepare the frosting by beating the softened cream cheese and butter on medium speed until creamy and lump-free, about 2-3 minutes.
  11. Gradually add the powdered sugar and mix on low speed until smooth and fluffy, scraping down the sides as needed.
  12. Purée the fresh berries with lemon juice in a food processor or blender until smooth, or mash by hand if needed.
  13. Gently fold the berry purée into the cream cheese frosting until smooth and spreadable.
  14. Once the cookie cake is cool, spread the frosting evenly over the top using an offset spatula.
  15. Arrange fresh berries on top in the pattern of the American flag: blueberries for the blue field, sliced strawberries or raspberries for the red stripes, and the white frosting as white stripes.
  16. Refrigerate the cake for at least 1 hour to let the frosting set before serving.

Notes

Use room temperature butter and eggs for best texture. Do not overmix the flour to avoid toughness. Use fresh berries for frosting; if using frozen, thaw and drain well. Dip knife in hot water and wipe dry between slices for cleaner cuts. Refrigerate cake to keep frosting stable. For gluten-free, substitute flour with gluten-free blend. For vegan, use dairy-free butter and cream cheese and flax eggs.

Nutrition

Keywords: cookie cake, American flag dessert, Fourth of July dessert, cream cheese frosting, berry frosting, patriotic dessert, easy cookie cake

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