Looking for a patriotic and easy treat for your 4th of July party? Check this out.
4th of July American Flag Cookie-Cake
- Cooking spray
- 2 rolls (16.5 oz) Pillsbury™ refrigerated sugar cookie dough
Stars & Stripes:
- Strawberries or Raspberries
- Bananas or marshmallows
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 2 cups sifted confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/3 cup lemon juice
- 2 cups confectioners’ sugar
- 2 tablespoons butter, melted
- 1 tablespoon water
Cookie Crust: Heat oven to 350°F. Spray bottom of 15 x 10 x 1-inch cookie pan with cooking spray. Press cookie dough in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes. If you can, stick it in the fridge. If it’s warm at all, it will melt your frosting.
Frosting: In a medium bowl, whip together the cream cheese and butter until smooth and creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Spread evenly over the cool crust.
Stars & Stripes: Arrange your blueberries, strawberries / raspberries, bananas / marshmallows into a flag design.
Glaze (optional)*: In a medium bowl, combine lemon juice and confectioners’ sugar. Beat in the melted butter and 1 tablespoon water. Let cool and then brush over fruit.
Store your cookie-flag in the refrigerator. This dessert is best if made the same day as served. You can make the crust and frosting the day before though, and store them in the fridge.
*For a less sweet version, skip the glaze and simply spritz the bananas with lemon juice to keep them from browning. You can do this with a spray bottle, or by tossing the bananas gently in a bowl with your lemon juice
This recipe was adapted to perfection from several different websites. We’d like to thank All Recipes for the glaze, the cream cheese frosting, Pillsbury for their awesome cookie dough, and Tablespoon for the beautiful photo. They also have an alternative recipe idea involving Crescent Rolls on their website.