4th of July Cookie Cake

Why You’ll Love This Recipe

The 4th of July Cookie Cake is a festive, chewy, and buttery giant cookie loaded with red, white, and blue candies and sprinkles. Perfect for Independence Day celebrations, it’s easy to make, fun to decorate, and serves a crowd. Whether you’re hosting a BBQ or bringing a dessert to a party, this patriotic cookie cake is a guaranteed hit with kids and adults alike.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking soda
salt
unsalted butter
brown sugar
granulated sugar
eggs
vanilla extract
red, white, and blue M&M’s or candy-coated chocolates
patriotic sprinkles
vanilla frosting (optional, for decorating)

directions

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan or line it with parchment paper.

In a bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.

Add the eggs and vanilla extract, mixing until fully combined.

Gradually mix in the dry ingredients until a dough forms.

Fold in the red, white, and blue M&M’s and sprinkles, reserving some for topping.

Press the dough evenly into the prepared pan.

Top with the reserved M&M’s and sprinkles.

Bake for 20–25 minutes, or until the edges are golden and the center is just set.

Let the cookie cake cool completely in the pan.

If desired, decorate the edges with piped vanilla frosting for an extra festive touch.

Servings and timing

This recipe yields 1 cookie cake, approximately 8–10 slices.
Preparation time: 15 minutes
Baking time: 20–25 minutes
Cooling and decorating time: 30 minutes
Total time: 1 hour 10 minutes

Variations

Swap out M&M’s for patriotic-colored chocolate chips or mini candies.
Use a rectangular pan for a flag-shaped presentation.
Add white chocolate chunks for extra sweetness.
Decorate with whipped cream and fresh berries for a fruitier touch.

storage/reheating

Store cookie cake covered at room temperature for up to 3 days.
Refrigerate for up to 1 week for longer freshness.
Freeze slices individually wrapped for up to 2 months.
Reheat slices in the microwave for 10–15 seconds to enjoy warm.

FAQs

Can I make this cookie cake in advance?
Yes, bake it the day before and decorate the day of serving for best results.

Can I use store-bought cookie dough?
Yes, for convenience, but homemade dough gives the best texture and flavor.

Can I use gel food coloring in the dough?
You can, but it’s easier and cleaner to use colored candies or sprinkles.

What size pan should I use?
A 9-inch round cake pan is ideal, but you can also use an 8×8 square pan with adjusted baking time.

Is this cookie cake soft or crunchy?
It has a soft, chewy center with slightly crisp edges.

Do I need to chill the dough?
No chilling required, making it a quick dessert option.

Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend.

What frosting should I use for decorating?
Vanilla buttercream or store-bought frosting in piping bags works great.

Can I double the recipe?
Yes, double and use a larger sheet pan or two round pans.

Is this kid-friendly?
Absolutely! It’s colorful, fun, and easy to serve.

Conclusion

4th of July Cookie Cake is the perfect patriotic dessert to sweeten up your Independence Day celebration. With its chewy texture, festive colors, and simple prep, it’s a showstopper that’s as easy to make as it is to enjoy. Bake it once, and it just might become your new July 4th tradition.

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