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Cozy Giant Patriotic Cookie Cake Recipe with Easy Cream Cheese Frosting

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A festive and cozy giant cookie cake topped with a smooth, tangy cream cheese frosting decorated in patriotic red, white, and blue colors. Perfect for celebrations or a comforting weekend treat.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) packed brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Red and blue natural food coloring (beet juice powder and spirulina powder)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the egg and egg yolk one at a time, then stir in vanilla extract until just combined.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.
  6. Fold in the semi-sweet chocolate chips evenly using a spatula.
  7. Spread the cookie dough evenly into the prepared pan, pressing down gently to create a smooth surface.
  8. Bake for 25-30 minutes until edges are golden brown and center looks set but still soft. The center should spring back lightly when touched.
  9. Remove from oven and cool completely in the pan on a wire rack for at least 30 minutes.
  10. While cooling, beat cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy and spreadable.
  11. Divide frosting into three bowls. Color one with red natural food coloring, another with blue, and leave one plain white.
  12. Spread the white frosting evenly on the cooled cookie cake, then add decorative red and blue swirls or stars on top.
  13. Chill the frosted cake in the refrigerator for 20-30 minutes to firm up the frosting before slicing and serving.

Notes

Do not overmix the flour into the butter and sugar to keep the cookie tender and soft. Cool the cookie completely before frosting to prevent melting. Use natural food colorings for a subtle flavor and avoid artificial dyes. For gluten-free, substitute flour with a gluten-free blend. For dairy-free, use vegan butter and coconut cream cheese.

Nutrition

Keywords: cookie cake, patriotic dessert, cream cheese frosting, Fourth of July dessert, easy cookie cake, festive dessert, chocolate chip cookie cake

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