This pretty patriotic Fourth of July Cookie Cake is easy to make and perfect for backyard parties and celebrations!
After years of making this festive firework-worthy cookie cake for the past dozen or so Independence Days, I finally got my act (somewhat) together to take some photos for this long overdue post.
Let’s dive right in!
Make Ahead Cookie Cake Tips + Tricks
This chewy chocolate-studded cookie cake is surprisingly easy to make and, over the years I’ve figured out some amazing hacks to make it even easier for those of us who like to do our party prep in advance.
Tip #1: Make the dough up to 3 days in advance.
You read that right! It’s no secret that chilling cookie dough for 24-72 hours ahead of time hydrates the dry ingredients in the dough, improving both the texture and flavor of your cookies. The same goes for cookie cakes!
Wrap the dough in plastic wrap or simply pop a lid on your stand mixer bowl and refrigerate for up to 3 days. To bake, allow the chilled dough to sit for 1 hour on the counter so it’s easy to press into your pan.
Tip #2: Bake the cookie cake as early as the night or morning before you need it.
There’s no need to bake the cookie cake right before you need it, this step can be done several hours in advance or even the night before if needed! Keep the cookie cake in the pan and allow it to fully cool (approx. 1-2 hours depending on size) then securely cover with foil and set it aside on the counter. It will keep at room temperature so there’s no need to refrigerate the baked cake.
Tip #3: The frosting can be made in advance too!
Save time by making the cookie cake frosting in advance and storing it in the fridge or freezer until needed. Homemade buttercream can be frozen in an airtight container or freezer bag for up to 1-3 months and in the fridge for a week. How awesome is that!?
This comes in handy for advance dessert prep and also if you ever end up with any leftover frosting after decorating the cake.
For frozen buttercream, transfer the container to the fridge the day before you need to use it and defrost gradually in the fridge. Once thawed allow to come to room temperature on the counter then re-whip it to bring it back to a fluffy consistency. Refrigerated buttercream simply needs to be taken out to reach room temperature and lightly beaten until fluffy and smooth.
Cookie Cake Ingredients
This crave-worthy cookie cake is double the size of my springform pan cookie cake, making it great for birthday parties! Here’s what you’ll need to get this giant chocolate chip cookie in your face:
- unsalted butter
- light brown sugar
- granulated sugar
- eggs
- vanilla extract
- all-purpose flour
- cornstarch
- baking soda
- salt
- chocolate chips
- cookie cake frosting (see below)
Q: Do I need to use cornstarch?
Don’t fret if you don’t have cornstarch on hand. You can totally make the cookie cake without it with no need to adjust any other ingredients. It helps give the cookie cake a more tender, chewy texture just like the mall cookie cakes so I always include it!
Cookie Cake Frosting
To make a simple homemade American buttercream frosting you’ll combine unsalted butter, powdered sugar, vanilla extract, and a little heavy cream – I’ll go over all the measurements and instructions in the printable recipe card below.
For festive red, white, and blue frosting, simply divide frosting into portions and add a few drops of gel food coloring. To make off-white frosting appear crisp and white, mixing in a tiny amount of purple gel food coloring can help brighten up your buttercream – this trick works great!
Q: Can I use store-bought frosting?
You absolutely can! Feel free to pick up a tub or two of white frosting from the grocery store. Divide frosting into three portions and use gel coloring for the red and blue.
Baking Tip!
My first suggestion is to use n a small, inexpensive digital kitchen scale to measure flour and sugar. If you’ve had repeated issues with cookies and cakes not turning out – the scale will be a lifesaver and revolutionize your baking game!
If you don’t have a scale for accuracy, use the second most accurate method of measuring flour. First fluff the flour with a spoon then gently spoon it into a measuring cup. Use a butter knife or bowl scraper to scrape the excess so its level with the top edge of the measuring cup. Packing the four into the cup or using the measuring cup to scoop itself full of flour will make the cake dry/crumbly instead of tender and chewy.
Tools Needed
The easiest way to make this cookie cake is with a stand mixer.
You’ll also want to use a 14 or 15 inch pizza pan that has a bit of a rim around the sides to keep your cookie cake the perfect shape. The pan I use for this recipe is only $8 at Target.
For the frosting you’ll want to use a few piping bags (disposable or reusable) with decorative tips to create an American flag and pipe the edges with cute designs. I use three different sizes of open star tips.
No Pizza Pan? No Problem!
If you want to use a pan that you already have on hand you can use a rectangular rimmed baking sheet or make a smaller cake using a 9, 10, or 11-inch springform pan. Here are the recipes/instructions for the different pans:
If you need help choosing a pan size leave me a comment at the bottom of this post and I’ll be happy to help you pick a cookie cake recipe that fits! xoxo
Fourth of July Cookie Cake
Ready to get your cookie cake on? Use the print button in the recipe card below or select “cook mode” to prevent your screen from going dark. Happy baking!
Fourth of July Cookie Cake
Equipment
- 14 inch non-stick pizza pan
Ingredients
- 1.5 cups unsalted butter softened to room temp. 3 sticks – (330 grams)
- 1.5 cup light brown sugar (300 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs at room temperature
- 4 tsp vanilla extract
- 4 cups unbleached all-purpose flour (480 grams)
- 4 tsp cornstarch
- 2 tsp baking soda
- 1 tsp salt
- 2 cups mini semi-sweet chocolate chips
VANILLA BUTTERCREAM FROSTING
- 1 cup unsalted butter softened to room temp. 2 sticks – (230 grams)
- 3 cups powdered sugar (360 grams)
- 2-3 TBSP heavy cream or heavy whipping cream
- 1 tsp vanilla extract
- a pinch of salt to taste
- red and blue gel food coloring
Instructions
- Before we begin, I’m begging you to take the optional advance prep or refrigerating the dough for 24 hours. It takes the flavor and texture over the top! You can chill your dough 1-3 days in advance. When ready to bake set the chilled dough out on the counter for an hour or so until soft enough to tear off chunks to press into the pizza pan.
- Let's make a cookie cake! First bring butter and eggs to room temp. The butter is ready when a light imprint can be left in the stick of butter with your thumb. To soften faster, slice into chunks.
- In a medium-large bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- Cream together softened butter and both sugars in a stand mixer with the paddle attachment. Start at the lowest speed and increase as needed for approx. 2 minutes.
- Add in the egg and vanilla and continue to beat with the mixer to incorporate into the dough, approx. 30-45 seconds
- Add flour mixture to the larger bowl slowly while you continue to beat on low.
- If using a hand mixer it will get crumbly before coming together as a dough.
- Once dough is mixed (taking care not to over-mix), use the beater to mix or fold in chocolate chips. Place dough on a large sheet of plastic wrap or parchment paper and wrap securely. Refrigerate overnight or 1-3 days for advance prep.
READY TO BAKE?
- Grab the dough from the fridge and allow to soften on the counter.
- Preheat oven to 350°F and lightly grease a 14.5 nonstick pizza pan with butter.
- Break off chunks of dough and arrange on pizza pan. Press together to create an even layer of cookie dough in the pan, all the way to the edges. Press some extra chocolate chips into the top of the dough before baking.
- Bake in the pan on the center rack of the oven at 350°F for 16 minutes.
- After 16 minutes, remove from oven and allow cookie cake to cool in the pan on a wire cooling rack. It should be set and cool enough to frost after one hour. While it cools, make your frosting and plan for the fun part – the decorating!
COOKIE CAKE FROSTING
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth and creamy, stopping to scrape down sides as needed. (approx. 1-2 minutes)
- Add the powdered sugar and mix on low speed at first to incorporate then increase to medium speed and continue mixing for 1-2 minutes or until fully combined. Add the heavy cream, vanilla extract, and salt and continue mixing on medium speed until everything is well-combined, smooth, and easy to pipe.
- For festive red, white, and blue frosting, simply divide frosting into portions and add a few drops of red gel food coloring to one bowl and blue to another. Mix well with an electric hand mixer or by hand if preferred. To make off-white frosting appear crisp and white, mixing in a tiny amount of purple gel food coloring can help brighten up your buttercream – this trick works great!
- Transfer to piping bags (disposable or reusable) fitted with star tips to create an American flag and pipe the edges with cute starburst designs. Soft red white and blue sprinkles can be added too – have fun with it!
Notes
Nutrition
More Delicious Dessert Recipes
- NEW! Brown Butter Chocolate Chip Cookies
- Double Chocolate Cookies
- Mini Key Lime Pies – always a hit!
- Small Batch Pumpkin Cupcakes
- Patriotic Party Mix via Maegan @ The BakerMama
- Small Batch Chocolate Cupcakes for Two
If you get a chance to try this festive Fourth of July Cookie Cake, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creation. I can’t wait to see how you decorate yours!
My family and I loved this cookie cake!
So good!!! ❤️🤍💙