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Perfect Star Spangled Cookie Cake Recipe with Easy Buttercream Flag Tutorial

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A festive and easy-to-make cookie cake decorated with a vibrant red, white, and blue buttercream flag, perfect for patriotic occasions like the Fourth of July.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (175g) chocolate chips (semi-sweet or milk chocolate)
  • 1 cup (227g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) whole milk
  • 1 teaspoon vanilla extract (for buttercream)
  • Gel food coloring (red and blue)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9- or 10-inch round pan with parchment paper and lightly grease the sides.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then mix in vanilla extract until smooth and shiny.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed just until combined.
  6. Fold in chocolate chips by hand with a spatula.
  7. Spread cookie dough evenly in prepared pan, about 1 inch thick and smooth on top.
  8. Bake for 25-30 minutes until edges are golden and center is set but still soft. A toothpick should come out with a few moist crumbs.
  9. Cool cookie cake in pan for 15 minutes, then transfer to a cooling rack to cool completely (at least 1 hour).
  10. Prepare buttercream by beating softened butter on medium speed for 2 minutes until creamy.
  11. Gradually add powdered sugar, alternating with milk and vanilla extract. Beat on high for 3-5 minutes until light and fluffy.
  12. Divide buttercream into three bowls; color one red, one blue, and leave one white.
  13. Spread a smooth white base layer on the cooled cookie cake with an offset spatula.
  14. Pipe the blue square with stars in the top left corner, then create red and white stripes across the rest of the cake using piping bags or spreaders.
  15. Chill the cookie cake for 15 minutes to set the frosting before slicing.

Notes

Do not overmix the dough after adding flour to avoid tough cookies. Use room temperature butter and eggs for better mixing. Watch bake time closely and start checking at 25 minutes. Cool completely before frosting to prevent melting. Use gel food coloring for vibrant frosting without thinning. Practice piping on parchment paper if nervous. Chill after frosting to set buttercream for easier slicing.

Nutrition

Keywords: cookie cake, buttercream flag, Fourth of July dessert, patriotic dessert, easy cookie cake, festive dessert, chocolate chip cookie cake

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