Saturday, June 30, 2018

American Flag Cookie

I made this giant sugar cookie last year for the Fourth of July, and I knew I had to bring it back again this year! It's not too difficult, it makes a beautiful patriotic statement, and the cream cheese frosting puts it over the top! You. Will. Love. It.

2 sticks + 1 stick butter, softened
1/3 cup sugar
1 cup + 3 cups powdered sugar
1 egg
1/2 tsp vanilla extract + 1/2 tsp vanilla extract
1/4 tsp almond extract
2  1/2 cups flour
2  1/2 tsp baking soda
2  1/2 tsp cream of tartar
8 ounce package cream cheese

Preheat the oven to 325 degrees.

Line a cookie sheet with parchment paper.

Cream two sticks of butter with 1/3 cup sugar until fluffy. Then add 1 cup of powdered sugar.

Mix in the egg, 1/2 tsp vanilla, and 1/4 tsp almond extract. Beat well.

In a separate bowl, mix flour, baking soda, and cream of tartar, and then add it to your wet ingredients.  Pat the dough into the cookie sheet, leaving 1/2 inch margins.

Bake for 12-15 minutes, and let it cool.

For the frosting, beat cream cheese, 1 stick of butter, 3 cups powdered sugar, and 1/2 teaspoon of vanilla. Spread over the cookie.

Add blueberries and strawberries in the flag pattern, as shown! (I bought 2 pounds of strawberries and 2 small containers of blueberries and had plenty to make the flag.)

Chill in the refrigerator.

1 comment:

  1. That's a beautiful cookie dessert! Thanks for sharing the recipe!


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