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American Flag Cookie Cake Recipe

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Celebrate American patriotism with this festive American Flag Cookie Cake featuring a buttery shortbread base, creamy cream cheese frosting, and fresh blueberries and raspberries arranged to resemble the Stars and Stripes. Perfect for Independence Day or any patriotic occasion, this dessert combines simple ingredients and easy steps to create a stunning and delicious centerpiece.

Ingredients

Shortbread Cookie Base

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

Cream Cheese Frosting

  • 4 ounces cream cheese (half of one 8-ounce package), at room temperature
  • 8 tablespoons unsalted butter, at room temperature
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Toppings

  • 1 cup blueberries
  • 3 cups raspberries
  • 1/4 cup white chocolate chips

Other

  • Quarter size (9x13 inches) rimmed baking sheet
  • Cooking spray (for pan)
  • Parchment paper

Instructions

  1. Prepare the baking pan: Preheat your oven to 400°F (200°C). Line a 9x13-inch rimmed baking pan with parchment paper so that it overhangs on the two longer sides. To secure the parchment, lightly spray the pan with cooking spray before placing the parchment paper on top.
  2. Make the cookie dough: In a large bowl, whisk together the all-purpose flour and light brown sugar. Cut the softened butter into pieces and incorporate it into the flour-sugar mixture using two forks or your fingers until the mixture resembles wet sand. Press the dough firmly and evenly into the prepared baking pan, creating a uniform layer.
  3. Bake the shortbread: Place the pan in the preheated oven and bake the shortbread for 10 to 15 minutes until it turns a pale golden color. Once baked, remove the pan and allow the shortbread to cool completely in the pan on a cooling rack.
  4. Lift out the cookie base: Use the parchment paper overhangs to carefully lift the cooled shortbread from the pan onto your serving platter. This will make spreading and decorating easier.
  5. Prepare the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the softened butter and continue mixing until combined. Add the vanilla extract, then sift in the powdered sugar and blend just until combined. Avoid overmixing to prevent the frosting from becoming too runny.
  6. Frost the cookie base: Spread the cream cheese frosting evenly over the cooled shortbread cookie base, ensuring a smooth and consistent layer.
  7. Decorate the flag: Arrange the blueberries in the top left corner of the cake in neat rows to represent the blue field of the American flag. Create horizontal rows of raspberries across the rest of the cake, spacing rows about 1 inch apart to mimic the flag’s stripes. Add white chocolate chips interspersed within the blueberries to form the stars.
  8. Serve: Slice the cookie cake using a sharp knife and serve immediately or refrigerate until ready to enjoy.

Notes

  • Ensure the shortbread is fully cooled before frosting to prevent melting.
  • Use fresh, firm berries for the best visual effect and taste.
  • The parchment paper overhang makes removing the cookie base easier.
  • Do not overmix the frosting to keep the right consistency.
  • Refrigerate leftovers and consume within 3-4 days for optimal freshness.

Find it online: https://recipefeastful.com/american-flag-cookie-cake-recipe/