4th of July Cookie Cake
Want a dessert that’s as festive as a 4th of July fireworks show and super easy to whip up? This 4th of July Cookie Cake is your perfect treat! With a soft, chewy cookie base packed with chocolate chips, red, white, and blue mini M&M’s, and colorful sprinkles, topped with fluffy vanilla frosting, it’s a star-spangled dessert that screams celebration. Perfect for Independence Day, summer parties, or any gathering, it’s so fun to make, kids can help stir in the candies. Ready to bake this patriotic delight? Let’s get started!
Overview: Why This Cookie Cake Shines
What makes the 4th of July Cookie Cake so special? It’s a giant, shareable cookie with a chewy texture, vibrant patriotic colors, and a creamy frosting swirl that’s easy to slice and serve. Here’s why you’ll love it:
- Time Requirement: About 15 minutes prep, 17-18 minutes baking, plus cooling and decorating.
- Difficulty Level: Easy! Simple mixing and baking, great for beginners or kids.
- Why It’s Awesome: It’s quick, versatile, and the red, white, and blue candies make every slice festive.
This cookie cake is ideal for 4th of July barbecues, picnics, or any patriotic celebration. Let’s check out the ingredients!
Essential Ingredients
A 4th of July Cookie Cake needs simple ingredients for a 9-inch pie plate (serves 8-10). Here’s what you’ll need:
- Cookie Cake Base:
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ⅓ cup all-purpose flour
- ½ tbsp cornstarch
- ¼ tsp baking soda
- ¼ tsp table salt
- ½ cup semi-sweet chocolate chips
- ½ cup red, white, and blue mini M&M’s
- ¼ cup sprinkles (jimmies)
- Why it matters: Butter and sugars create a chewy texture, cornstarch keeps it soft, and baking soda ensures a slight rise. Chocolate chips, M&M’s, and sprinkles add flavor and patriotic flair.
- Substitutions: Use margarine or coconut oil for butter (dairy-free). Swap all-purpose flour for a 1:1 gluten-free flour blend. Use regular M&M’s or white chocolate chips if patriotic colors aren’t available.
- Frosting:
- ¼ cup unsalted butter, softened
- Pinch of salt
- ¾ tsp vanilla extract
- 1 cup powdered sugar
- 1 tbsp heavy whipping cream
- Sprinkles (red, white, and blue, or star-shaped)
- Why it matters: Buttercream frosting adds a creamy, sweet topping; sprinkles enhance the festive look.
- Substitutions: Use dairy-free butter and plant-based cream for vegan frosting. Swap heavy cream for milk or non-dairy milk (may need less). Use any colorful sprinkles for different themes.
Tip: Soften butter at room temperature for 30 minutes for easy mixing. Use gel food coloring in the frosting for extra red or blue swirls if desired. Choose fresh, high-quality mini M&M’s for vibrant colors.
Step-by-Step Instructions
Let’s make this 4th of July Cookie Cake with these easy steps. Follow along with tips to make it perfect!
Step 1: Prep the Oven and Pan
- Preheat the oven to 375°F (190°C).
- Spray a 9-inch pie plate with nonstick baking spray, ensuring all sides are coated.
- Tip: Use a metal or glass pie plate for even baking. Spray generously or line with parchment for easy removal.
Step 2: Mix the Cookie Dough
- In a large bowl, beat ½ cup softened butter, ½ cup brown sugar, and ¼ cup granulated sugar with a hand mixer until creamy (about 2 minutes).
- Add 1 egg and 1 tsp vanilla extract, beating until fully combined.
- In a separate bowl, whisk 1 ⅓ cup flour, ½ tbsp cornstarch, ¼ tsp baking soda, and ¼ tsp salt.
- Add dry ingredients to the wet mixture and beat on low until a soft dough forms (don’t overmix).
- Tip: Scrape the bowl to ensure even mixing. Mix just until no flour streaks remain for a tender cookie.
Step 3: Add Mix-Ins
- Gently stir in ½ cup semi-sweet chocolate chips, ½ cup red, white, and blue mini M&M’s, and ¼ cup sprinkles (jimmies) until evenly distributed.
- Spread the dough evenly into the prepared pie plate, smoothing the top with a spatula.
- Tip: Fold mix-ins gently to avoid crushing M&M’s. Press dough firmly into the pan for an even bake.
Step 4: Bake the Cookie Cake
- Bake at 375°F for 17-18 minutes, until the edges are golden and the center is set but still soft.
- Remove from the oven and cool completely in the pan on a wire rack (about 1 hour).
- Tip: Check at 16 minutes to avoid overbaking. A slightly soft center will firm up as it cools.
Step 5: Make the Frosting
- In a medium bowl, beat ¼ cup softened butter, a pinch of salt, and ¾ tsp vanilla extract until creamy.
- Add 1 cup powdered sugar and 1 tbsp heavy whipping cream. Beat until light and fluffy (about 2-3 minutes).
- Scrape down the sides of the bowl as needed to ensure even mixing.
- Tip: Chill the bowl for faster beating. Adjust cream (add ½ tsp more if too thick) for spreadable consistency.
Step 6: Decorate and Serve
- Transfer frosting to a piping bag fitted with a 1M star tip.
- Pipe swirls around the outer edge of the cooled cookie cake.
- Sprinkle red, white, and blue sprinkles over the frosting before it sets.
- Slice into wedges and serve, or refrigerate until ready to serve.
- Tip: Pipe frosting for a professional look, or spread with a spatula for simplicity. Add sprinkles immediately to stick to frosting.
Assembly: Building Your Cookie Cake
Creating a 4th of July Cookie Cake is like crafting a giant, patriotic cookie masterpiece! Here’s how to make it look amazing:
- Chewy Cookie Base: Spread dough evenly for a soft, chocolatey foundation.
- Patriotic Mix-Ins: Stir in red, white, and blue M&M’s and sprinkles for colorful pops.
- Frosting Swirls: Pipe creamy vanilla frosting for a festive white border.
- Sprinkle Finish: Add red, white, and blue sprinkles for a starry, flag-inspired touch.
- Presentation Tip: Serve on a red or blue plate with extra M&M’s scattered around. Add small flag picks or star candles for a 4th of July vibe!
Tip: Spread dough evenly to avoid uneven baking. Pipe frosting in tight swirls for a neat, festive edge.
Storage and Make-Ahead Tips
Want to enjoy your 4th of July Cookie Cake later? Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Wrap tightly in plastic wrap to prevent drying out.
- Freeze slices in a freezer-safe container for up to 1 month; thaw at room temperature.
- Note: Frosting may soften at room temp; refrigerate if frosted.
- Make-Ahead Tips:
- Bake the cookie cake up to a day ahead and store unfrosted at room temperature.
- Prep frosting a day ahead and refrigerate in a piping bag; let soften slightly before piping.
- Add sprinkles just before serving to keep them vibrant.
- Tip: For parties, bake the cookie cake a day early, then frost and decorate before guests arrive for a fresh look.
This cookie cake is perfect for prepping ahead for stress-free celebrations!
Recipe Variations
The 4th of July Cookie Cake is super fun to customize! Try these ideas:
- White Chocolate Twist: Swap semi-sweet chocolate chips for white chocolate chips for a sweeter, flag-inspired look.
- Gluten-Free: Use a 1:1 gluten-free flour blend and ensure M&M’s and sprinkles are gluten-free.
- Nutty Crunch: Add ¼ cup chopped peanuts or almonds with the mix-ins for extra texture.
- Berry Boost: Top with fresh strawberries and blueberries alongside sprinkles for a fruity patriotic touch.
- Mini Cakes: Divide dough into muffin tins for individual cookie cakes (bake 10-12 minutes).
Get creative—every version is a festive delight!
Conclusion
This 4th of July Cookie Cake is the ultimate dessert for patriotic celebrations! With its chewy cookie base, red, white, and blue M&M’s, creamy frosting, and festive sprinkles, it’s perfect for 4th of July, Memorial Day, or any gathering. It’s a lighter treat with portion control when sliced, super quick to make, and so fun to customize. Grab your pie plate, get the kids to help stir in the candies, and create this star-spangled treat. Share your creations in the comments—I’d love to see your patriotic cookie cakes!
Print
4th of July Cookie Cake
Description
Want a dessert that’s as festive as a 4th of July fireworks show and super easy to whip up? This 4th of July Cookie Cake is your perfect treat! With a soft, chewy cookie base packed with chocolate chips, red, white, and blue mini M&M’s, and colorful sprinkles, topped with fluffy vanilla frosting, it’s a star-spangled dessert that screams celebration.
Ingredients
A 4th of July Cookie Cake needs simple ingredients for a 9-inch pie plate (serves 8-10). Here’s what you’ll need:
-
Cookie Cake Base:
-
½ cup unsalted butter, softened
-
½ cup packed brown sugar
-
¼ cup granulated sugar
-
1 large egg
-
1 tsp vanilla extract
-
1 ⅓ cup all-purpose flour
-
½ tbsp cornstarch
-
¼ tsp baking soda
-
¼ tsp table salt
-
½ cup semi-sweet chocolate chips
-
½ cup red, white, and blue mini M&M’s
-
¼ cup sprinkles (jimmies)
-
Why it matters: Butter and sugars create a chewy texture, cornstarch keeps it soft, and baking soda ensures a slight rise. Chocolate chips, M&M’s, and sprinkles add flavor and patriotic flair.
-
Substitutions: Use margarine or coconut oil for butter (dairy-free). Swap all-purpose flour for a 1:1 gluten-free flour blend. Use regular M&M’s or white chocolate chips if patriotic colors aren’t available.
-
-
Frosting:
-
¼ cup unsalted butter, softened
-
Pinch of salt
-
¾ tsp vanilla extract
-
1 cup powdered sugar
-
1 tbsp heavy whipping cream
-
Sprinkles (red, white, and blue, or star-shaped)
-
Why it matters: Buttercream frosting adds a creamy, sweet topping; sprinkles enhance the festive look.
-
Substitutions: Use dairy-free butter and plant-based cream for vegan frosting. Swap heavy cream for milk or non-dairy milk (may need less). Use any colorful sprinkles for different themes.
-
Tip: Soften butter at room temperature for 30 minutes for easy mixing. Use gel food coloring in the frosting for extra red or blue swirls if desired. Choose fresh, high-quality mini M&M’s for vibrant colors.
Instructions
Step 1: Prep the Oven and Pan
-
Preheat the oven to 375°F (190°C).
-
Spray a 9-inch pie plate with nonstick baking spray, ensuring all sides are coated.
-
Tip: Use a metal or glass pie plate for even baking. Spray generously or line with parchment for easy removal.
-
Step 2: Mix the Cookie Dough
-
In a large bowl, beat ½ cup softened butter, ½ cup brown sugar, and ¼ cup granulated sugar with a hand mixer until creamy (about 2 minutes).
-
Add 1 egg and 1 tsp vanilla extract, beating until fully combined.
-
In a separate bowl, whisk 1 ⅓ cup flour, ½ tbsp cornstarch, ¼ tsp baking soda, and ¼ tsp salt.
-
Add dry ingredients to the wet mixture and beat on low until a soft dough forms (don’t overmix).
-
Tip: Scrape the bowl to ensure even mixing. Mix just until no flour streaks remain for a tender cookie.
-
Step 3: Add Mix-Ins
-
Gently stir in ½ cup semi-sweet chocolate chips, ½ cup red, white, and blue mini M&M’s, and ¼ cup sprinkles (jimmies) until evenly distributed.
-
Spread the dough evenly into the prepared pie plate, smoothing the top with a spatula.
-
Tip: Fold mix-ins gently to avoid crushing M&M’s. Press dough firmly into the pan for an even bake.
-
Step 4: Bake the Cookie Cake
-
Bake at 375°F for 17-18 minutes, until the edges are golden and the center is set but still soft.
-
Remove from the oven and cool completely in the pan on a wire rack (about 1 hour).
-
Tip: Check at 16 minutes to avoid overbaking. A slightly soft center will firm up as it cools.
-
Step 5: Make the Frosting
-
In a medium bowl, beat ¼ cup softened butter, a pinch of salt, and ¾ tsp vanilla extract until creamy.
-
Add 1 cup powdered sugar and 1 tbsp heavy whipping cream. Beat until light and fluffy (about 2-3 minutes).
-
Scrape down the sides of the bowl as needed to ensure even mixing.
-
Tip: Chill the bowl for faster beating. Adjust cream (add ½ tsp more if too thick) for spreadable consistency.
-
Step 6: Decorate and Serve
-
Transfer frosting to a piping bag fitted with a 1M star tip.
-
Pipe swirls around the outer edge of the cooled cookie cake.
-
Sprinkle red, white, and blue sprinkles over the frosting before it sets.
-
Slice into wedges and serve, or refrigerate until ready to serve.
-
Tip: Pipe frosting for a professional look, or spread with a spatula for simplicity. Add sprinkles immediately to stick to frosting.
-
FAQs
Q: Can I use salted butter instead of unsalted?
- A: Yes! Omit the pinch of salt in the dough and frosting if using salted butter to balance flavors.
Q: What are the health benefits of this cookie cake?
- A: It’s a treat, but portion control with slices keeps calories in check. Use less sugar or dark chocolate chips for a slightly healthier option. Enjoy in moderation!
Q: How do I keep M&M’s from sinking in the dough?
- A: Stir them in gently and spread dough quickly into the pan to distribute evenly. Chill the dough for 10 minutes before baking if needed.
Q: Can kids help make this recipe?
- A: Totally! Kids can stir in mix-ins, spread dough, or pipe frosting. Supervise baking and mixing for safety.
Q: Can I use regular M&M’s instead of mini?
- A: Yes, but mini M&M’s distribute better and look more vibrant. Chop regular M&M’s if you want smaller pieces.
Q: What if my cookie cake is too soft to slice?
- A: Let it cool completely (1-2 hours) or chill for 30 minutes before slicing. Use a sharp knife for clean cuts.