American Flag Sugar Cookie Cake
Walk into your 4th of July celebration with this stunner of a cookie cake and I guarantee you’ll have an open invitation to all future parties! American Flag Sugar Cookie Cake is a soft sugar cookie base topped with a rich cream cheese frosting and decorated with fresh berries to resemble the American flag.
This American Flag Sugar Cookie Cake is the perfect patriotic dessert for Memorial Day, the Fourth of July, Labor Day, or any summer gathering. Using refrigerated sugar cookie dough or a boxed sugar cookie mix makes this festive dessert incredibly easy to prepare while still looking impressive enough for any celebration.
Whether you’re hosting a backyard barbecue, attending a potluck, or simply looking for a fun red, white, and blue dessert, this flag cookie cake is guaranteed to be a crowd favorite!
If you need more red, white and blue inspiration check out this Patriotic Jell-O Poke Cake, Patriotic Oreo Truffles or easy Red, White and Blue Cupcakes with homemade buttercream frosting.
Why You’ll Love This Recipe
- Easy to make with refrigerated or boxed sugar cookie mix
- Perfect patriotic dessert for summer holidays
- Creamy homemade cream cheese frosting
- Fun and festive berry flag design
- Great for feeding a crowd
- Easy to customize with your favorite fruits
Ingredients
Equipment
- Rimmed cookie sheet pan– Any size from 15×10-inch to an 11×17-inch pan can be used. The smaller the pan, the thicker the cookie. I’m using a 15×10-inch sheet pan.
- Stand mixer or electric hand mixer for the dough and frosting
- Piping bag with star tip to pipe the icing stripes
- Offset spatula to spread the icing on the cookie cake.
For the Cookie Cake
- 1 roll (16.5-ounce) refrigerated sugar cookie dough
OR
- 1 box sugar cookie mix, prepared according to package directions. I love the Dolly Parton brand.
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 3 to 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk, if needed
- Pinch of salt
For Decorating
- Fresh blueberries, blackberries, or raspberries
- Fresh strawberries, sliced
How to Make a Flag Sugar Cookie Cake
Step 1: Bake the Cookie Cake
Preheat your oven to 350°F.
Lightly grease a 15×10-inch or 11×17-inch sheet pan or line it with parchment paper.
Tips-
I’m using a 15×10-inch cookie sheet. The smaller the pan the thicker your cookie will be and vice versa-the larger the pan, the thinner the cookie. I recommend using parchment paper to line the cookie sheet; it makes removing the cookie to frost it so much easier!
If using a boxed sugar cookie mix, prepare according to package instructions, using the ingredients called for on the box.
Press the sugar cookie dough evenly into the prepared pan. I’ll use a spatula to press larger areas and speed up the process.
Bake for 12-15 minutes, or until the edges are lightly golden. Do not overbake; you want the cookie chewy, not too crispy, or it will break.
Allow the cookie cake to cool completely before frosting.
Step 2: Make the Cream Cheese Frosting
In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
Add the vanilla extract and salt.
Gradually mix in the powdered sugar 1 cup at a time until the frosting reaches your desired consistency. Taste the frosting after 3 cups of powdered sugar for sweetness. If you feel like it’s not sweet enough add 1/2 cup to 1 more cup of powdered sugar. I find 3 cups of powdered sugar is perfect sweetness spot.
If needed, add 1 to 2 tablespoons of milk to make the frosting easier to spread. You want the frosting to be stiff enough to pipe on the white stripes and to hold up in warm weather.
Step 3: Frost and Decorate
Spread half of cream cheese frosting evenly over the cooled cookie cake using an offset spatula.
Create the flag design by placing blueberries and/or blackberries in the upper left corner to represent the stars section.
Arrange rows of sliced strawberries and/or raspberries across the remaining portion of the cake to create the red stripes.
Pipe the remaining frosting between the red berry rows using a star tip to resemble the white stripes of the American flag.
Chill for 30 minutes before serving for easier slicing. Keep refrigerated until ready to serve. When ready to serve, cut into slices while chilled. Let the cookie cake come to room temperature for 10-15 minutes to allow the icing to soften.
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Tips for Success
- Make sure the cookie cake is completely cool before adding frosting, otherwise the frosting may melt.
- Pat berries dry after washing to prevent excess moisture. Sliced strawberries will release some liquid. If the cake will be sitting outside or at room temperature for too long I recommend using whole berries like blueberries and raspberries to prevent excess moisture. Just be sure to thoroughly dry the berries before decorating.
- For cleaner slices, refrigerate the cake before serving.
- Use a ruler or visual guide when placing berries for a more uniform flag design.
- Assemble the cake the day you plan to serve it for the freshest appearance.
Variations
Add a Lemon Twist
Mix 1 teaspoon of fresh lemon zest into the frosting for a bright summer flavor.
Patriotic Sprinkle Border
Add red, white, and blue sprinkles around the edges of the cake for extra festive flair.
Whipped Cream Cheese Frosting
Fold 1 cup of whipped topping into the frosting for a lighter texture.
Storage
Store the cookie cake covered in the refrigerator for up to 3 days.
Because of the cream cheese frosting and fresh berries, this dessert should remain refrigerated until ready to serve.
Frequently Asked Questions
Can I make this flag cookie cake ahead of time?
Yes! You can bake the cookie cake up to 2 days in advance and prepare the frosting. Store the cake covered at room temperature and the frosting in an airtight container in the fridge. Add the frosting and berries the day you plan to serve it.
Can I use frozen berries?
Fresh berries are recommended for the best appearance and texture. Frozen berries tend to release excess moisture as they thaw.
Can I use homemade sugar cookie dough?
Absolutely. Any sugar cookie dough recipe that fits a 15×10-inch to 11×17-inch sheet pan will work well.
Why is my frosting too soft?
If your frosting becomes too soft, add additional powdered sugar a little at a time until it thickens. Chilling the frosting for 15 to 20 minutes can also help.
How many servings does this make?
A 15×10-inch flag cookie cake serves approximately 20 to 24 people, depending on portion size.
More Red, White & Blue Recipes
- Patriotic Cupcakes with Buttercream Icing
- American Flag 7 Layer Dip
- Big Boy’s Strawberry Pie
- Cake for a Crowd
- Fireworks Bundt Cake
- Patriotic Jell-O Pretzel Salad
- Red, White & Blue Deviled Eggs
- Slab Cherry Pie
- American Flag S’mores Dip
- Lemon Mascarpone Flag Tarts
- Berry Angel Food Cake
Desserts To Impress
If you’re looking for an easy patriotic dessert that’s guaranteed to impress, this American Flag Sugar Cookie Cake is the perfect choice. The soft sugar cookie base, tangy cream cheese frosting, and fresh berry topping come together to create a festive dessert that’s as delicious as it is beautiful. Bring it to your next summer celebration and watch it disappear!
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Video How To Make American Flag Cookie Cake
American Flag Cookie Cake with Cream Cheese Frosting
Equipment
Ingredients
- 15.25 ounce box sugar cookie mix prepared according to package directions (OR 1 roll (16.5-ounce) refrigerated sugar cookie dough)
- 8 ounces cream cheese softened
- ¼ cup unsalted butter softened )or salted butter, omit the salt)
- 3 to 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk if needed
- Pinch of salt
- Fresh blueberries blackberries, and/or raspberries
- Fresh strawberries sliced
Method
- Preheat your oven to 350°F.
- Lightly grease a 15×10-inch or 11×17-inch sheet pan or line it with parchment paper.
- Tip: I’m using a 15×10-inch cookie sheet. The smaller the pan the thicker your cookie will be and vice versa-the larger the pan, the thinner the cookie. I recommend using parchment paper to line the cookie sheet; it makes removing the cookie to frost it so much easier!
- If using a boxed sugar cookie mix, prepare according to package instructions, using the ingredients called for on the box. Press the sugar cookie dough evenly into the prepared pan. I’ll use a spatula to press larger areas and speed up the process.
- Bake for 12-15 minutes, or until the edges are lightly golden. Do not overbake; you want the cookie chewy, not too crispy, or it will break.
- Allow the cookie cake to cool completely before frosting.
- Make the Cream Cheese Frosting: In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Add the vanilla extract and salt.
- Gradually mix in the powdered sugar 1 cup at a time until the frosting reaches your desired consistency. Taste the frosting after 3 cups of powdered sugar for sweetness. If you feel like it’s not sweet enough add 1/2 cup to 1 more cup of powdered sugar. I find 3 cups of powdered sugar is perfect sweetness spot.
- If needed, add 1 to 2 tablespoons of milk to make the frosting easier to spread. You want the frosting to be stiff enough to pipe on the white stripes and to hold up in warm weather.
- Spread half of cream cheese frosting evenly over the cooled cookie cake using an offset spatula.
- Create the flag design by placing blueberries and/or blackberries in the upper left corner to represent the stars section.
- Arrange rows of sliced strawberries and/or raspberries across the remaining portion of the cake to create the red stripes.
- Pipe the remaining frosting between the red berry rows using a star tip to resemble the white stripes of the American flag.
- Chill for 30 minutes before serving for easier slicing. Keep refrigerated until ready to serve. When ready to serve, cut into slices while chilled. Let the cookie cake come to room temperature for 10-15 minutes to allow the icing to soften.
Nutrition
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