Description

A festive and easy-to-make red velvet flag cookie cake featuring a chewy texture and smooth cream cheese frosting, perfect for celebrations like the Fourth of July.

Ingredients

Scale

2 ½ cups all-purpose flour (315 g), sifted
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (227 g), softened
1 ¼ cups granulated sugar (250 g)
¼ cup packed brown sugar (50 g)
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 tablespoons red food coloring (gel color preferred)
1 teaspoon distilled white vinegar
½ cup buttermilk (120 ml), room temperature (or milk + 1 tsp lemon juice)
8 oz cream cheese (225 g), softened
½ cup unsalted butter (113 g), softened
3 cups powdered sugar (360 g), sifted
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
Using a mixer, beat softened butter, granulated sugar, and brown sugar on medium speed for 3-4 minutes until light and fluffy.
Beat in eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract and red food coloring until dough is deep red.
Slowly add dry ingredients to wet, alternating with buttermilk and vinegar, starting and ending with dry ingredients. Mix on low speed just until combined.
Spread dough evenly in prepared pan, smoothing the top with a spatula.
Bake for 25-30 minutes. Check at 25 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
Remove from oven and cool completely in pan on a wire rack for at least 30 minutes.
Beat cream cheese and softened butter until smooth. Gradually add powdered sugar, mixing well after each addition. Stir in vanilla extract and salt. Add a teaspoon of milk if frosting is too thick.
Spread frosting evenly over cooled cookie cake using an offset spatula or butter knife. Decorate with white stripes and stars using extra frosting or edible decorations.
Refrigerate for 15-20 minutes to let frosting set before slicing and serving.

Notes

Use gel food coloring for vibrant red without adding extra moisture. Let cookie cool completely before frosting to avoid melting. For gluten-free, substitute flour with 1:1 gluten-free blend. For vegan, use plant-based butter and cream cheese, flax eggs, and dairy-free milk. Mark stripes lightly with a toothpick before piping frosting for neat design. Chill frosting if it becomes too soft while decorating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cak
Calories: 320
Fat: 15
Carbohydrates: 45
Protein: 4

Keywords: red velvet, cookie cake, flag cookie, Fourth of July dessert, festive dessert, cream cheese frosting, patriotic dessert