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4th of July Cookie Cake

4th of July Cookie Cake
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Celebrate summer with this delightful 4th of July Cookie Cake, a soft and chewy patriotic dessert featuring red, white, and blue sprinkles. Perfect for family gatherings, barbecues, and neighborhood parties, this easy-to-make cookie cake combines classic homemade cookie dough with festive colors to add joy and sweetness to your Independence Day celebrations.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract

Mix-Ins and Decorations

  • ½ cup red, white, and blue sprinkles
  • Optional: ½ cup white chocolate chips

Instructions

  1. Preheat and Prepare: Heat your oven to 350°F (175°C) and grease a 9 to 10-inch round cake pan or line it with parchment paper to ensure easy removal and crisp edges.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated and brown sugars until light and fluffy, about 2 to 3 minutes—this creates a tender cookie cake texture.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract until smooth and creamy, forming the dough base.
  5. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid tough cookie cake texture.
  6. Add Mix-Ins and Sprinkles: Fold in optional white chocolate chips if using, then gently fold in the red, white, and blue sprinkles to evenly distribute the festive colors.
  7. Bake: Spread the batter evenly into the prepared pan and bake for 20 to 25 minutes until edges are golden and a toothpick inserted in the center comes out clean but slightly moist.
  8. Cool and Decorate: Let the cookie cake cool completely before removing it from the pan. Add any additional decorations or frosting if desired before serving.

Notes

  • Use room temperature butter and eggs for easier mixing and better cookie cake texture.
  • Do not overbake; the center should remain slightly soft for a chewy texture.
  • Spread batter evenly with a spatula to ensure uniform baking.
  • Fold some sprinkles into the batter and reserve some for topping to maintain vibrant colors.
  • Line the pan with parchment paper for easy removal and less breakage.

Nutrition

Keywords: 4th of July, cookie cake, patriotic dessert, red white and blue, Independence Day, summer dessert, festive cookie

Find it online: https://eazyummy.com/4th-of-july-cookie-cake/