Red, White, and Blue Sugar Cookie Cake

A tender sugar cookie cake, filled with white chocolate chips, topped with cream cheese and fruit. A perfect dessert for the Fourth of July and other summer holiday parties. 

When I was in college, my roommate was obsessed with sugar cookie cakes. She would eye them when we went grocery shopping and, if there was a sale (particularly on holiday-themed cookie cakes), she would grab up a couple and freeze them in portioned sizes.

I didn’t quite understand why she loved them so much. And then a few days ago, I made one of my own. Now I’m starting to think that’s because of the icing. I love icing, but not the kind bakeries use.

I was inspired to make my own when I found this sugar cookie cake recipe from Cooking and Beer. Her recipe is perfect and, for the most part, I stuck to it (and then saw all the potential to practice my food photography. It’s hard NOT to make this cake photogenic!). I did something slightly different with the topping, though. And I think you’re going to love it.

Sugar Cookie Cake

For the cookie

• 1 1/3 cup flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 tbsp milk
• 1/2 tbsp (1 1/2 tsps) vanilla extract
• 1/2 cup white chocolate chips

For the topping

• 1 (8 oz) package of cream cheese, room temperature
• 1/2 cup granulated sugar (powdered would work, too)
• mixed berries

Step 01: See Cooking and Beer’s instructions for making the cake. Let it cool completely and then move on to the next step! Note: You will see differences between my ingredients and hers, including measurements. These are not mistakes. You are free to use whichever version you prefer.

Step 02: Mix together the cream cheese and the sugar until well-combined and smooth. Spread it over the cookie cake. Top with mixed berries.

This cookie came out SO tender. I think it’s one of the best sugar cookies I’ve ever had (I also think the white chocolate chips have something to do with that!).

But what really makes this cookie great is the topping. I’m not a fan of regular vanilla frosting, so the cream cheese really did it for me. I’ve also discovered that with cream cheese toppings, the less sugar, the better. Cream cheese should be the focal taste of the topping and too many recipes call for way too much sugar.

The berries give it a little something at the end and I can’t quite put my finger on it. Topping sugar cookies with fruit is probably my new favorite thing, though. This would also be a great treat for your spring and summer holidays. You can use pretty much anything–kiwis are especially good. The only fruits I don’t like on my cookie is melon (of any kind). Something about the texture is off-putting to me.

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Red, White, and Blue Sugar Cookie Cake

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Ingredients

• For the cookie
• 1 1/3 cup flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 tbsp milk
• 1/2 tbsp (1 1/2 tsps) vanilla extract
• 1/2 cup white chocolate chips
• For the topping
• 1 (8 oz) package of cream cheese, room temperature
• 1/2 cup granulated sugar (powdered would work, too)
• mixed berries

Instructions

See Cooking and Beer’s instructions for making the cake. Let it cool completely and then move on to the next step! Note: You will see differences between my ingredients and hers, including measurements. These are not mistakes. You are free to use whichever version you prefer.

Mix together the cream cheese and the sugar until well-combined and smooth. Spread it over the cookie cake. Top with mixed berries.

Red, White, and Blue Sugar Cookie Cake was last modified: June 30th, 2018 by Chelsey