The perfect treat for the summer holiday weekend. It’s a lot easier than you may think, and it’s sure to be a crowd pleaser.
Festive Flag Cookie Cake
Description
Who doesn’t love a cookie cake? It’s all the good desserts turned into one! A thick sugar cookie base topped with a decadent cream cheese frosting and fresh fruit- perfect for summertime. And we can’t forget that little hint of lemon hidden in there! While you could totally make this with different fruits in any pattern you want, it does work well for the Fourth of July holiday to create an American Flag pattern, if you’re feeling extra festive like I was! This recipe is fit for a crowd and will feed all your friends and family. Everyone will want to snap a picture of this beautiful dessert before digging in!
Ingredients
Cookie Cake Ingredients
Cream Cheese Frosting & Topping Ingredients
Instructions
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Cookie Cake Instructions
- Preheat oven to 350*F and prepare a half size baking sheet with non-stick spray and/or parchment paper.
- In a small bowl combine the flour, baking powder, and salt.
- In an electric stand mixer, or mixing bowl with a hand mixer, combine the butter and sugar and mix until smooth.
- Add in the egg, vanilla extract, and lemon zest and mix on low.
- Slowly add in the dry ingredients until it forms a dough. Add in the white chocolate chips if desired. The dough may appear slightly crumbly, but it will keep its shape while pressing into the pan.
- Take the dough and transfer to the prepared baking sheet pressing it down into an even layer. If you don’t have a half size baking sheet, you can always use a larger one and shape the dough into a rectangle, not filling the whole sheet.
- Bake for 12-20 minutes, this will vary depending on how thick you created your cookie cake layer. Let cool in the pan and then transfer to a wire rack to cool completely.
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Cream Cheese Frosting Instructions
- While the cookie cake is cooling, add the butter and cream cheese to an electric stand mixer or in a bowl with a hand mixer and mix on low until combined.
- Add in the vanilla and lemon extract as well as the lemon zest and mix.
- Slowly add in the sifted confectioner sugar and mix on medium speed for about 1 minute. Mix until smooth and it reaches a frosting consistency.
- Using an offset spatula, spread the frosting over the cooled cookie cake evenly.
- Add on the 50 blueberries in the top left corner and then alternate the raspberries and strawberries in a horizontal stripe.
Notes
- If you don’t have a half sheet pan, you can easily use whatever size sheet pan you have and form a rectangle with the cookie dough to the preferred size.
- The baking time will vary depending on the thickness of the cookie, so keep that in mind and you will know the cookie is done when the edges are slightly brown.
Dessert, Sweet Treat, Cookie, Cake, Cookie Cake, Fruit, Fruit Pizza, Sugar Free
