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Perfect Fourth of July Cookie Cake Recipe with Easy Stars and Stripes Icing Tutorial

Fourth of July cookie cake - featured image
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A festive and easy-to-make cookie cake decorated with red, white, and blue stars and stripes icing, perfect for Fourth of July celebrations and casual get-togethers.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • Optional: 1 cup (170g) mini chocolate chips
  • 3 cups (360g) powdered sugar
  • ½ cup (113g) unsalted butter, softened (for icing)
  • 2–3 tablespoons (30-45ml) milk (for icing)
  • 1 teaspoon pure vanilla extract (for icing)
  • Red and blue gel food coloring

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round pan with butter or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter with granulated sugar and brown sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then add vanilla extract and mix until just combined.
  5. Gradually add the flour mixture to the wet ingredients on low speed until just incorporated.
  6. Fold in mini chocolate chips if using.
  7. Spread the dough evenly into the prepared pan, about 1-inch thick.
  8. Bake for 25-30 minutes until edges are golden and center is set but soft.
  9. Cool the cookie cake completely in the pan on a wire rack for at least 45 minutes.
  10. For the icing, beat softened butter until creamy. Gradually add powdered sugar alternating with milk until smooth and spreadable. Stir in vanilla extract.
  11. Divide icing into three bowls: leave one white, tint one red, and one blue with gel food coloring.
  12. Spread white icing evenly over the cooled cookie cake.
  13. Pipe blue stars on the upper left corner and red stripes across the rest of the cake using piping bags or a plastic bag with a snipped corner.
  14. Chill the decorated cookie cake in the fridge for 20-30 minutes to set the icing before serving.

Notes

Do not overbake the cookie cake; it should be slightly underdone in the center when removed from the oven. Use gel food coloring for vibrant icing colors without thinning. Chill the cookie cake before icing to prevent melting. If you don’t have piping bags, use a zip-top plastic bag with a small corner snipped off. Adjust icing consistency with milk or powdered sugar as needed.

Nutrition

Keywords: cookie cake, Fourth of July dessert, patriotic dessert, stars and stripes icing, easy cookie cake, holiday dessert, festive cookie

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