This July 4th Cookie Cake is soft, chewy and sweet and will be a festive and fun treat to have at your July 4th picnic. Plus, it’s easy to make!

Cookie Cake Ingredients

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cornstarch
• 1/4 teaspoon salt
• 1 cup white chocolate chips
• 1/4 cup sprinkles

Cookie Cake Tips

1. Set aside a few sprinkles and white chocolate chips to press on top of the cookie dough before baking for a decorative look.
2. Make sure you let the cookie cake cool in the pan for at least 2 to 3 hours to set. 
3. The cookie cake should be completely cooled before adding the frosting.

Vanilla Buttercream Ingredients

• 1/4 cup unsalted butter
• 1/4 cup vegetable shortening
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 tablespoon water
• Royal blue gel food coloring

Bakers Tip: Add more water as needed to achieve a pipe-able buttercream.

How To Color Buttercream

1. Use a toothpick to add small amounts of food coloring gel at a time.
2. Press the toothpick with the coloring gel into the frosting and stir.
3. If you need to add more coloring gel use a clean toothpick each time so you won’t get any buttercream into your coloring gel.

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!

Is Refrigerating The Cookie Dough Necessary?

No, not this time but for the sake of time and planning you can refrigerate the dough for 2 to 3 days if needed. Once you’re ready to bake, just break up the pieces of dough and press into the baking pan.

Plan It Out

Luckily,  this July 4th cookie cake can be made all in one day. Some things to remember though:

• Let your cookie cake cool completely in its pan before removing. If it’s not completely cooled it could collapse.
• Make sure your cookie cake is completely cooled before applying the buttercream.

Lets Connect

The Cake Chica is on Facebook sharing sneak peeks of recipes to come, Instagram for your food porn desires and Pinterest for your board pinning needs.

You May Also Like:

July 4th Red Velvet Cupcakes

Confetti Cookie Cake

Mint Chocolate Chip Cookie Cake

Adapted from Simply Beautiful Homemade Cakes by Lindsay Conchar

Continue to Content

July 4th Cookie Cake

Yield: 12

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 2 hours

Total Time: 2 hours 40 minutes

Large sugar cookie baked with white chocolate chips and 4th of July themed sprinkles.

Print

Ingredients

SPECIAL TOOLS

• 9- inch round cake pan
• Stand mixer and/or hand mixer
• Piping bags
• Piping tip (Wilton 1M)

COOKIE

• ½ cup unsalted butter, at room temperature
• 1 cup (7 ounces) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 ¾ cups (8.38 ounces)all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon cornstarch
• ¼ teaspoon salt
• 1 cup white chocolate chips
• ¼ cup July 4th themed sprinkles

BUTTERCREAM

• 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

Instructions

COOKIE CAKE

1. 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.
   
   
2. 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.
   
   
3. 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.
   
   
4. 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.

BUTTERCREAM

1. 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.
   
   
2. 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 .
   

Notes

MAKE AHEAD

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: 525Total Fat: 26gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 56mgSodium: 133mgCarbohydrates: 71gFiber: 1gSugar: 53gProtein: 4g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1