4th of July Cookie Cake: Festive Sweet Delight
A chewy chocolate chip cookie base transformed into a patriotic cookie cake with smooth white frosting and vibrant sprinkles. Perfect for Independence Day!
Servings: 12 servings
Calories: 200kcal
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
- 1 cup white frosting
- Red, white, and blue sprinkles, as needed
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper
- Whisk together flour, baking soda, and salt in a bowl
- Cream butter, granulated sugar, and brown sugar until smooth
- Mix in vanilla extract and eggs until fully incorporated
- Gradually blend dry ingredients into the wet mixture until just combined
- Fold in chocolate chips using a spatula
- Press dough into prepared pan and smooth top
- Bake for 25-30 minutes until golden and firm
- Cool completely before spreading frosting
- Decorate with sprinkles while frosting is still soft
- Allow frosting to set before serving
Notes
Use gluten-free flour blend for a gluten-free option
Vegan butter works as a dairy-free substitute
Dark or milk chocolate chips can replace semisweet
Store leftovers in an airtight container at room temperature for up to 3 days
Vegan butter works as a dairy-free substitute
Dark or milk chocolate chips can replace semisweet
Store leftovers in an airtight container at room temperature for up to 3 days