Ingredients
For the Cookie Base
- 15.25 ounce box sugar cookie mix prepared according to package directions (OR 1 roll (16.5-ounce) refrigerated sugar cookie dough)
For the Cream Cheese Frosting
- 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
For Decorating
- Fresh blueberries blackberries, and/or raspberries
- Fresh strawberries sliced
Method
- Preheat your oven to 350°F.
- Lightly grease a 15x10-inch or 11x17-inch sheet pan or line it with parchment paper.
- Tip: I'm using a 15x10-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.