American Flag Cookie Cake

Just a Taste

Ready in: 60 minutes
Prep Time: 45 minutes
Cook Time: 15 minutes
Servings: 8
Very Popular

Ingredients

  • 1 cup blueberries
    Produce
  • 4 ounces cream cheese (half of 1 8-ounce package), at room temp
    Cheese
  • 1 1/3 cups all-purpose flour
    Baking
  • 1/3 cup light brown sugar, packed
    Baking
  • 3/4 cup powdered sugar
    Baking
  • 3 cups raspberries
    Produce
  • 8 tablespoons unsalted butter, at room temp
    Milk, Eggs, Other Dairy
  • 1 teaspoon vanilla extract
    Baking
  • 1/4 cup white chocolate chips
    Baking

Steps

  • Make the cookie cake:Preheat the oven to 400ºF.In a large bowl, whisk together the flour and brown sugar.
  • Cut the butter into pieces, and using two forks or your fingers, work the butter into the flour mixture until it's the consistency of wet sand. Press the cookie dough firmly and evenly into a non-stick quarter size (9x13 inches) rimmed baking sheet.
  • Bake the shortbread for 10 to 15 minutes until it is pale golden.
  • Remove the shortbread from the oven, place it on a cooling rack and allow it to cool completely while still in the pan. Once it has cooled, use a sharp knife to carefully cut around the edges then invert the shortbread cookie onto your serving platter.Make the frosting:In the bowl of a stand mixer fitted with the paddle attachment, blend the cream cheese until it is smooth.
  • Add the butter and continue blending until combined.
  • Add the vanilla extract then sift the powdered sugar into the bowl and blend just until combined. (Over-blending the mixture will cause the frosting to be too runny.)
  • Spread the cream cheese frosting in an even layer on the cookie cake. Position the blueberries in the top left corner of the cake in even rows to form the blue portion of the flag then position the raspberries in horizontal lines across the cake, leaving about 1 inch between each row, to form the stripes. Position the white chocolate chips between the blueberries to form the stars. Using a sharp knife, slice and serve the cookie cake immediately, or refrigerate it until ready to serve.

Nutrition

  • Calories: 368.99  cal  (18.45%)
  • Fat: 18.57  g  (28.57%)
  • Saturated Fat: 11.06  g  (69.15%)
  • Carbohydrates: 48.15  g  (16.05%)
  • Sugar: 27.63  g  (30.7%)
  • Cholesterol: 46.87  mg  (15.62%)
  • Sodium: 55.99  mg  (2.43%)
  • Protein: 4.13  g  (8.26%)
  • Manganese: 0.52  mg  (25.79%)
  • Vitamin C: 13.61  mg  (16.5%)
  • Fiber: 3.94  g  (15.77%)
  • Folate: 51.15  µg  (12.79%)
  • Vitamin B1: 0.19  mg  (12.79%)
  • Selenium: 8.08  µg  (11.55%)
  • Vitamin A: 566.75  IU  (11.34%)
  • Vitamin B2: 0.17  mg  (9.92%)
  • Vitamin K: 9.05  µg  (8.62%)
  • Vitamin B3: 1.66  mg  (8.28%)
  • Iron: 1.47  mg  (8.18%)
  • Phosphorus: 66.45  mg  (6.65%)
  • Vitamin E: 0.93  mg  (6.2%)
  • Calcium: 51.71  mg  (5.17%)
  • Copper: 0.09  mg  (4.74%)
  • Magnesium: 18.71  mg  (4.68%)
  • Potassium: 156.65  mg  (4.48%)
  • Vitamin B5: 0.4  mg  (4.05%)
  • Zinc: 0.5  mg  (3.3%)
  • Vitamin B6: 0.06  mg  (2.8%)
  • Vitamin D: 0.3  µg  (1.97%)
  • Vitamin B12: 0.09  µg  (1.51%)

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