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Perfect Fourth of July Layered Cookie Cake Recipe for Easy Festive Celebrations

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A festive and easy-to-make layered cookie cake featuring red velvet, vanilla, and blueberry cookie layers with cream cheese frosting, perfect for Fourth of July celebrations and summer gatherings.

Ingredients

  • Red Velvet Cookie Layer: 2 cups (240g) all-purpose flour, 2 tbsp unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp salt, 1/2 cup (115g) unsalted butter softened, 3/4 cup (150g) granulated sugar, …
  • Vanilla Cookie Layer: 2 cups (240g) all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1/2 cup (115g) unsalted butter softened, 3/4 cup (150g) granulated sugar, 1 large egg room temperature, 2 tsp …
  • Blueberry Cookie Layer: 2 cups (240g) all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1/2 cup (115g) unsalted butter softened, 3/4 cup (150g) granulated sugar, 1 large egg room temperature, 1 ts…
  • Cream Cheese Frosting: 8 oz (225g) cream cheese softened, 1/2 cup (115g) unsalted butter softened, 3 cups (360g) powdered sugar, 1 tsp vanilla extract, 2-3 tbsp heavy cream or milk

Instructions

  1. Prepare the Red Velvet Cookie Dough: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat softened butter with sugar until fluffy. Add egg, vanilla extract, and red food coloring; mix well. Slowly add dry ingredients alternating with buttermilk, mixing until just combined. Dough should be soft but not sticky.
  2. Prepare the Vanilla Cookie Dough: Whisk flour, baking powder, and salt in a bowl. In another bowl, cream butter with sugar until light and fluffy. Add egg and vanilla extract, mix well. Gradually add dry ingredients and milk until a soft dough forms.
  3. Prepare the Blueberry Cookie Dough: Combine flour, baking powder, and salt in a bowl. Cream butter with sugar; add egg and vanilla. Stir in dry ingredients until just combined. Fold in blueberry jam gently to swirl through the dough without fully mixing.
  4. Shape and Bake Each Cookie Layer: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Divide each dough into a large circle about 8 inches wide and 1/4 inch thick. Bake each layer separately for 12-15 minutes or until edges are set and centers look slightly soft. Remove and cool completely on racks.
  5. Make the Cream Cheese Frosting: Beat softened cream cheese with butter until smooth. Gradually add powdered sugar, beating well after each addition. Mix in vanilla extract. Adjust consistency with heavy cream or milk until spreadable but thick.
  6. Assemble the Cookie Cake: Place the red velvet cookie layer on a serving plate. Spread an even layer of cream cheese frosting (about 1/3 cup). Add the vanilla cookie layer on top, press gently, and frost again. Repeat with the blueberry cookie layer. Finish by spreading frosting on top and optionally around the sides.
  7. Chill Before Serving: Refrigerate the cake for at least one hour before slicing to help it set and make cutting easier. Let it sit at room temperature for 10-15 minutes before serving to soften slightly.

Notes

Use high-quality unsalted butter and room temperature eggs for best results. Chill dough if too sticky before shaping. Watch baking times closely to achieve chewy centers. Parchment paper prevents sticking and eases cleanup. Frosting should be spreadable but not runny. Refrigerate cake before slicing for easier cutting. Variations include gluten-free flour, vegan substitutions, and flavor twists like lemon or chocolate chips.

Nutrition

Keywords: Fourth of July, layered cookie cake, red velvet cookie, vanilla cookie, blueberry cookie, cream cheese frosting, patriotic dessert, summer dessert, easy cookie cake

Find it online: https://tempotaste.com/perfect-fourth-of-july-layered-cookie-cake-recipe-for-easy-festive-celebrations/