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Favorite Flag Cookie Cake Recipe with Cream Cheese Frosting and Berry Topping

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A festive and easy-to-make giant cookie cake decorated with silky cream cheese frosting and fresh berries arranged in a patriotic flag pattern. Perfect for celebrations and crowd-pleasing dessert cravings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 oz (226g) cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons whole milk or cream
  • 1 cup fresh strawberries, sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • Optional: mint leaves for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line it with parchment paper.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and well combined, about 2-3 minutes using an electric mixer on medium speed.
  3. Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides as needed to ensure even mixing.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring on low speed or folding with a spatula until just combined. Do not overmix.
  6. Transfer the dough to the prepared pan and press it evenly across the bottom and slightly up the sides.
  7. Bake for 25-30 minutes until edges are golden and center is set but slightly soft. A toothpick inserted in the center should come out with a few moist crumbs.
  8. Cool the cookie cake completely in the pan on a wire rack for at least 1 hour.
  9. Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, mixing well after each addition.
  10. Stir in vanilla and 1 tablespoon of milk; add more milk as needed to reach a spreadable consistency.
  11. Spread the cream cheese frosting evenly over the cooled cookie cake.
  12. Arrange the strawberries and raspberries in one corner to mimic the flag’s red stripes and blue section. Fill the remaining stripes with blueberries. Garnish with mint leaves if desired.
  13. Chill the cake in the refrigerator for 30 minutes to set the frosting. Bring to room temperature for about 10 minutes before serving.

Notes

Ensure butter and cream cheese are softened to avoid lumps. Do not overbake the cookie cake; it should be slightly soft in the center. Use fresh berries for best flavor and appearance; if using frozen, thaw and drain well. Chill frosting if too soft before spreading. Cool cookie cake completely before frosting to prevent melting.

Nutrition

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

Find it online: https://sparklespoon.com/favorite-flag-cookie-cake-recipe-with-cream-cheese-frosting-and-berry-topping-easy-step-by-step-guide/