The BEST Sugar Cookie Flag Cake
Make this easy Sugar Cookie Flag Cake using our famous chewy sugar cookie base! Soft, chewy, and topped with creamy frosting and fresh berries in a patriotic American flag design. Perfect for 4th of July, Memorial Day, and summer parties. Make-ahead friendly!
Servings: 30
Equipment
- Stand Mixer or hand mixer
Ingredients
SUGAR COOKIE LAYER:
- 2 cups butter room temperature
- 3 cups granulated sugar
- 2 large eggs room temperature
- 4 1/2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
FLAG LAYER:
- 2 cups butter room temperature
- 8-9 cups powdered sugar
- 4 tablespoons heavy cream
- 2 teaspoons vanilla extract
- pinch kosher salt
- 50 blueberries
- 3 pints fresh raspberries
Instructions
- Prep. Preheat the oven to 350º F. Butter the rimmed baking sheet and line with parchment if you prefer to remove from the pan for decorating and serving.
- Make the cookie dough: Cream together the butter and sugar until light and fluffy, about 3 minutes. Add eggs and vanilla, mixing until well combined. Stir in flour, baking powder, and salt until just combined.
- Press into pan: Evenly press the dough into the prepared pan (aim for about ½–¾ inch thickness).
- Bake: Bake 22–28 minutes until the edges are lightly golden and the center is set but still soft. Cool completely in the pan. If using parchment paper to remove from the pan, remove once cooled for decorating.
- Frost: Spread the frosting evenly over the cooled cookie cake.
- Decorate the flag: In the upper left corner, create a blueberry rectangle for the blue field. Arrange raspberries or strawberries in horizontal stripes across the rest of the cake, alternating with white frosting stripes. Optional: Use a 1M Star Tip and add frosting between the raspberry stripes.
Notes
- Room temperature ingredients are essential for the best chewy texture. Take butter and eggs out 1–2 hours before baking.
- Pan size matters: This doubled recipe is formulated for a standard half sheet pan (13x18-inch). For a 9x13-inch pan, use half the recipe (see Variations in the recipe post).
- Don’t overbake: The center should look just set and still soft when you remove it from the oven. It will continue to firm up as it cools.
- Make-ahead friendly: The unfrosted cookie base can be baked up to 2 days in advance. Frosting can be made up to 4 days ahead and stored in the refrigerator.
- Storage: Refrigerate the assembled cake for up to 3–4 days. Add fresh berries as close to serving as possible for best appearance and texture. Bring slices to room temperature before serving.
- Frosting options: Both the doubled buttercream and our classic cream cheese frosting work beautifully. Use buttercream for easier piping/stability or cream cheese for tangy flavor.
- Freezing: The unfrosted cookie base freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before frosting and decorating.
- High altitude note: If baking above 3,000 feet, you may need to increase oven temperature by 15–25°F or add an extra 2–3 tablespoons of flour.
Nutrition
Calories: 526kcal | Carbohydrates: 72g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 279mg | Potassium: 122mg | Fiber: 4g | Sugar: 54g | Vitamin A: 821IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 1mg