This July 4th Cookie Cake will be a festive and fun treat to decorate your 4th of July picnic. Plus, it’s easy to make!
You’ll need a few hours for the cookie to cool before you can pipe frosting on it, but otherwise this recipe comes together pretty easily.
I used a Wilton 1M piping tip to pipe the buttercream for this recipe. It’s great for the classic swirl piping and pretty easy to use too. Perfect for decorating this big sugar cookie cake with white chocolate chips and July 4th inspired sprinkles!
Did you make this recipe? I’d love to see it! Tag The Cake Chica on Instagram @thecakechica1 #thecakechica1
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cornstarch
- ¼ teaspoon salt
- 1 cup white chocolate chips
- ¼ cup July 4th themed sprinkles
- ¼ cup unsalted butter, at room temperature
- ¼ cup vegetable shortening
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 1 ½ tablespoons water
- Royal blue gel food color
- Adjust an oven rack to the center of the oven. Heat oven to 350 degrees. Line the bottom of a 9-inch round cake pan with parchment paper and spray the sides with nonstick baking spray.
- In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Add egg and vanilla extract and mix to combine. In a medium bowl, whisk the flour, baking soda, cornstarch and salt to combine. Add the dry ingredients to the wet ingredients and mix to combine. Give the dough a few stirs by hand with a rubber spatula to bring together. Stir in the white chocolate chips and sprinkles.
- Press the dough evenly into the prepared cake pan and press a few more white chocolate chips into the top of the cookie. Bake the cookie for 20 to 22 minutes or until the edges start to lightly brown. The center my jiggle slightly, but will firm up while it cools.
- Allow the cookie cake to cool in the cake pan on a wire rack for 2 hours. Once the cookie is cool, invert the cookie onto a cake board or large plate, then invert onto a serving platter.
- Beat the butter and shortening in a large bowl until smooth. Add 1 cup of powdered sugar and mix until combined. Add the vanilla extract and water and mix until smooth. Add the remaining cup of powdered sugar and mix until combined.
- Add as much or as little gel color to the frosting to achieve your desired color. Fill a piping bag with a piping tip of your choice and pipe along the edges of the cookie in a decorative fashion. Finish the edges off with a few July 4th sprinkles .
The cookie dough can be made up to 3 days in advanced and stored in the refrigerator. To bake, just break up the dough and press into the cake pan and bake.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 525 Total Fat: 26g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 56mg Sodium: 133mg Carbohydrates: 71g Fiber: 1g Sugar: 53g Protein: 4g
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