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:
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Cookie Cake Base:
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½ cup unsalted butter, softened
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½ cup packed brown sugar
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¼ cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1 ⅓ cup all-purpose flour
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½ tbsp cornstarch
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¼ tsp baking soda
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¼ tsp table salt
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½ cup semi-sweet chocolate chips
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½ cup red, white, and blue mini M&M’s
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¼ cup sprinkles (jimmies)
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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.
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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.
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Frosting:
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¼ cup unsalted butter, softened
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Pinch of salt
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¾ tsp vanilla extract
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1 cup powdered sugar
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1 tbsp heavy whipping cream
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Sprinkles (red, white, and blue, or star-shaped)
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Why it matters: Buttercream frosting adds a creamy, sweet topping; sprinkles enhance the festive look.
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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.
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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
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Preheat the oven to 375°F (190°C).
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Spray a 9-inch pie plate with nonstick baking spray, ensuring all sides are coated.
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Tip: Use a metal or glass pie plate for even baking. Spray generously or line with parchment for easy removal.
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Step 2: Mix the Cookie Dough
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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).
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Add 1 egg and 1 tsp vanilla extract, beating until fully combined.
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In a separate bowl, whisk 1 ⅓ cup flour, ½ tbsp cornstarch, ¼ tsp baking soda, and ¼ tsp salt.
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Add dry ingredients to the wet mixture and beat on low until a soft dough forms (don’t overmix).
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Tip: Scrape the bowl to ensure even mixing. Mix just until no flour streaks remain for a tender cookie.
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Step 3: Add Mix-Ins
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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.
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Spread the dough evenly into the prepared pie plate, smoothing the top with a spatula.
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Tip: Fold mix-ins gently to avoid crushing M&M’s. Press dough firmly into the pan for an even bake.
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Step 4: Bake the Cookie Cake
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Bake at 375°F for 17-18 minutes, until the edges are golden and the center is set but still soft.
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Remove from the oven and cool completely in the pan on a wire rack (about 1 hour).
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Tip: Check at 16 minutes to avoid overbaking. A slightly soft center will firm up as it cools.
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Step 5: Make the Frosting
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In a medium bowl, beat ¼ cup softened butter, a pinch of salt, and ¾ tsp vanilla extract until creamy.
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Add 1 cup powdered sugar and 1 tbsp heavy whipping cream. Beat until light and fluffy (about 2-3 minutes).
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Scrape down the sides of the bowl as needed to ensure even mixing.
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Tip: Chill the bowl for faster beating. Adjust cream (add ½ tsp more if too thick) for spreadable consistency.
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Step 6: Decorate and Serve
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Transfer frosting to a piping bag fitted with a 1M star tip.
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Pipe swirls around the outer edge of the cooled cookie cake.
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Sprinkle red, white, and blue sprinkles over the frosting before it sets.
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Slice into wedges and serve, or refrigerate until ready to serve.
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Tip: Pipe frosting for a professional look, or spread with a spatula for simplicity. Add sprinkles immediately to stick to frosting.
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