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Easy Festive Flag Cookie Cake Recipe with Buttercream Frosting

festive flag cookie cake - featured image
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A quick and festive giant cookie cake decorated with red, white, and blue buttercream frosting, perfect for patriotic occasions and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (226g) unsalted butter, softened (for frosting)
  • 3 to 4 cups (360-480g) powdered sugar, sifted
  • 2 teaspoons vanilla extract (for frosting)
  • 2–3 tablespoons whole milk or heavy cream
  • Red and blue gel food coloring
  • Optional: small star-shaped sprinkles or edible glitter
  • Optional: fresh berries for decoration

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar on medium speed for 3-4 minutes until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture and mix on low speed just until combined. The dough should be soft and slightly sticky.
  6. Transfer the dough into the prepared pan and pat evenly to about ½ inch thickness.
  7. Bake for 20-25 minutes until golden around the edges but still soft in the center. A toothpick inserted should come out with a few moist crumbs.
  8. Let the cookie cake cool completely in the pan on a wire rack before frosting.
  9. To make the buttercream frosting, beat softened butter on medium speed for 2-3 minutes until creamy.
  10. Gradually add powdered sugar (start with 3 cups), vanilla extract, and milk or cream. Beat on high for 3-4 minutes until fluffy and smooth. Adjust powdered sugar or cream for desired consistency.
  11. Divide the frosting into three bowls. Tint one with red gel color, one with blue, and leave one plain for white.
  12. Spread the white frosting in thick, even horizontal stripes across the cookie cake using an offset spatula.
  13. Pipe or spread alternating red and blue stripes between the white stripes. Add white stars on the blue stripes using a small piping tip or toothpick. Optionally sprinkle edible stars or glitter.
  14. Chill the cookie cake for 15 minutes before slicing to help the frosting set.

Notes

Use softened butter at room temperature (65-70°F) for best texture. Do not overmix after adding flour to avoid toughness. Add powdered sugar gradually to the frosting to avoid lumps. Let each colored frosting stripe set before adding the next to prevent blending. Frosting can be made while cookie bakes to save time. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free or vegan, use plant-based butter and milk alternatives.

Nutrition

Keywords: cookie cake, buttercream frosting, festive dessert, patriotic dessert, easy cookie cake, flag cookie cake, holiday dessert

Find it online: https://lucastable.com/easy-festive-flag-cookie-cake-recipe-with-buttercream-frosting-tutorial/