Red white and blue cookie cake is a soft, chewy sugar cookie baked in one pan and loaded with patriotic sprinkles, then finished with a simple vanilla buttercream border. It's an easy dessert for Memorial Day and Fourth of July parties when you want something festive that slices like a cake.
A Quick Look at the Recipe
✅ Recipe Name: Red White and Blue Cookie Cake
🕒 Ready In: ~45 minutes
👪 Serves: 10 slices
🥣 Main Ingredients: Butter, sugar, flour, egg, vanilla, sprinkles, powdered sugar
👌 Difficulty: Easy - mix, press, bake, frost
⭐ Why You'll Love It: This red white and blue cookie cake is soft and chewy with crisp edges, loaded with sprinkles, and finished with a simple frosting border for an easy patriotic dessert.
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This red white and blue cookie cake bakes up thick and tender with crisp edges and a buttery vanilla flavor, plus sprinkles in every bite. Once cooled, the frosting adds a sweet finish and makes it look party ready with almost no extra effort.
If you love fun dessert recipes like this one, you might also like our No Bake Strawberry Cheesecake Bars, Funfetti Blondies, or S'mores Cookies.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Red White and Blue Cookie Cake
- Key ingredients
- Easy Substitutions & Variations
- How to Make Red White and Blue Cookie Cake
- Recipe Notes & Tips
- Make-Ahead & Freezing Options
- Red White and Blue Cookie Cake faqs
- More Cookie Recipes You'll Love
- Get our Baking Tips & Tricks Ebook
- Red White and Blue Cookie Cake
Why You'll Love Red White and Blue Cookie Cake
Soft, chewy texture: It bakes up thick and tender like a giant sugar cookie, with lightly crisp edges.
Packed with sprinkles: Red white and blue sprinkles are mixed into the dough so every slice looks festive.
Easy holiday dessert: One pan, simple ingredients, and no decorating skills needed.
Quick frosting finish: A simple buttercream border makes it look party ready in minutes.
Key ingredients
- Butter: Creates a rich cookie cake base and helps it bake up soft with crisp edges.
- Granulated sugar: Sweetens the dough and gives the cookie cake its classic sugar cookie flavor.
- All purpose flour: Gives the cookie cake structure so it slices cleanly like a cake.
- Red white and blue sprinkles: Make the cookie cake festive and add a fun crunch throughout.
- Powdered sugar: Sweetens and thickens the frosting so it pipes smoothly around the edges.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- Swap the sprinkles: Use rainbow jimmies for a funfetti cookie cake or holiday sprinkles for Christmas, Valentine's Day, or Halloween.
- Add chocolate chips: Fold in ½ cup white chocolate chips or semi sweet chocolate chips with the sprinkles.
- Make it thicker: Use a slightly smaller pan or chill the dough for 15 minutes before baking for a thicker cookie cake.
- Use a different frosting: Swap vanilla buttercream for cream cheese frosting if you want a tangier finish.
- Add a message: Pipe "Happy 4th of July" or a name in the center for a party-ready cookie cake.
How to Make Red White and Blue Cookie Cake
- Step 1: Preheat the oven to 350°F. Grease a cookie cake pan. Beat the softened butter and granulated sugar until light and fluffy. Mix in the egg and vanilla.
- Step 2: Add the flour, baking soda, and salt and mix just until combined. Fold in the sprinkles.
- Step 3: Press the dough evenly into the prepared pan. Bake for 20 to 25 minutes. Let the cookie cake cool completely.
- Step 4: Beat the softened butter, powdered sugar, and milk until smooth, then pipe around the edges and garnish with extra sprinkles.
Recipe Notes & Tips
- Do not over mix: Mix just until the flour disappears so the cookie cake stays soft and chewy.
- Use the right sprinkles: Jimmies hold up best in the dough. Nonpareils can bleed color more easily.
- Press evenly: An even dough layer helps the cookie cake bake level and prevents thick underbaked spots.
- Do not over bake: Pull it when the edges are lightly golden and the center looks set. It will firm up as it cools.
- Cool completely before frosting: Warm cookie cake will melt the buttercream and make it slide.
- Adjust frosting texture: Add a tiny splash more milk if it is too thick or more powdered sugar if it is too soft to pipe.
Make-Ahead & Freezing Options
- Make ahead: Bake the cookie cake a day ahead and store it tightly covered, then frost before serving.
- Room temperature storage: Keep the frosted cookie cake covered at room temperature for up to 2 days.
- Refrigerator storage: Store covered in the fridge for up to 5 days, then bring to room temperature before serving.
- Freezing: Freeze the unfrosted cookie cake wrapped tightly for up to 2 months.
- Thawing: Thaw at room temperature, then add frosting and sprinkles before serving.
Red White and Blue Cookie Cake faqs
A red white and blue cookie cake is usually baked in a round cookie cake pan, but a 9-inch round cake pan or a 9-inch springform pan also works. If your pan is smaller or deeper, the cookie cake may need a few extra minutes to bake through.
A red white and blue cookie cake is done when the edges look set and lightly golden and the center looks set but still soft. It will continue to firm up as it cools, so it is better to slightly underbake than overbake for a chewy texture.
A red white and blue cookie cake can spread too much if the butter is too warm or the dough is mixed too long. Using softened butter, not melted butter, and chilling the dough for 10 to 15 minutes before baking can help it hold its shape.
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Red White and Blue Cookie Cake
Equipment
Ingredients
Instructions
- Preheat the oven to 350 degrees. Grease a cookie cake pan and set aside.
- Beat together the butter and granulated sugar. Add in egg and vanilla extract.
- Slowly mix in flour, baking soda and salt until just combined. Fold in red white and blue sprinkles.
- Press dough evenly into the bottom of the greased pan then bake for 20-25 minutes.
- White the cookie cake cools, beat together the butter, powdered sugar and milk until smooth and creamy. Pipe the frosting around the edges of the cookie cake, garnish with additional sprinkles and serve.
Nutrition
Notes
- Do not over mix: Mix just until the flour disappears so the cookie cake stays soft and chewy.
- Use the right sprinkles: Jimmies hold up best in the dough. Nonpareils can bleed color more easily.
- Press evenly: An even dough layer helps the cookie cake bake level and prevents thick underbaked spots.
- Do not over bake: Pull it when the edges are lightly golden and the center looks set. It will firm up as it cools.
- Cool completely before frosting: Warm cookie cake will melt the buttercream and make it slide.
- Adjust frosting texture: Add a tiny splash more milk if it is too thick or more powdered sugar if it is too soft to pipe.
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