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A fork cutting into a slice of a red white and blue giant sugar cookie cake.
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5 from 3 votes

Red White and Blue Giant Sugar Cookie Cake

Giant sugar cookie cake is a perfect red white and blue, patriotic dessert for Memorial Day or the 4th of July! Its loaded with red, white, and blue m&ms and white chocolate chips and topped with a simple buttercream and fun sprinkles for the perfect summer dessert!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 10

Equipment

  • Large Mixing Bowl

Ingredients

  • 3/4 cup butter (softened)
  • 1 cup white sugar
  • 1 egg + 1 egg yolk
  • 2 tsp vanilla extract
  • 2 to 2 1/4 cup flour **
  • 1 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 1 cup red white and blue m&ms
  • 1/2 cup white chocolate chips

For the Buttercream Frosting:

  • 6 TBS butter (softened)
  • 1 1/2 cups powdered sugar
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt
  • 1 TBS milk

Instructions

  • Preheat the oven to 350 degrees.
  • Spray a 9in cake pan with non stick spray. Set aside.
  • Cream together your butter and your white sugar in a large bowl.
  • Add in the egg, egg yolk, and the vanilla and stir in.
  • In another bowl mix together your flour, baking soda, cream of tartar, and salt.
  • Add your dry ingredients to your wet ingredients and stir everything together till just combined.
  • Add in your m&ms and white chocolate chips and fold into the batter. **
  • Press the cookie dough into the prepared cake pan.
  • Bake in preheated oven for about 25 minutes until the cookie is golden brown. (You can stick a toothpick in to make sure its not gooey in the middle)
  • Allow to cool for in the pan. Loosen the sides with a knife and put cake onto a platter or serving dish.

For the Buttercream Frosting:

  • Cream butter for about 1 minute until light.
  • Add in the powdered sugar and mix together.
  • Add in the salt, vanilla, and milk and mix until smooth. (Add more powdered sugar or more milk till needed for the right consistency).
  • Put frosting into a piping bag (or a ziplock bag)
  • Decorate cookie edges with frosting.
  • Top with sprinkles, if desired.
  • Slice and serve.

Notes

**I usually save a few to press on the top after mixing, before baking so the top looks pretty :)
 
** Start with 2 cups of flour and if the dough feels like a good consistency then stop. If it feels wet add up to 1/4 cup more of dough, one tablespoon at a time until the texture feels good.