Flag Chocolate Chip Cookie Cake

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This Flag Chocolate Chip Cookie Cake is a classic 9×13 chocolate chip cookie that’s decorated with buttercream in the design of the American flag for the 4th of July! It’s delicious, easy to share and the perfect addition to your celebration!

Flag Chocolate Chip Cookie Cake recipe

Although I haven’t posted many cookie cakes lately, it should be no surprise that I’m a fan since I actually have quite a few in my archives. I grew up on classic chocolate chip cookie cakes and have made many remixes of them. Some of my favorites would be the Funfetti Cake Batter Chocolate Chip Cookie Cake (please excuse the super old photos), the classic Chocolate Chip Cookie Cake (again, old photos, but great recipes) and this Reese’s Peanut Butter Chocolate Cookie Cake. Now I can add this Flag Chocolate Chip Cookie Cake to the list! So fun!

And while this cookie cake is a classic chocolate chip cookie, it’s a nice, big size that I haven’t shared before and it’s covered in a good full layer of buttercream! It’s the perfect cookie to frosting ratio that I like. For me there’s just something super tasty about a chocolate chip cookie covered in frosting. Get in my belly!

Decorated Flag Chocolate Chip Cookie CakeFlag Chocolate Chip Cookie Cake slice

So while the recipe is your basic chocolate chip cookie in many ways, there are a few things I’d like to note.

Can I make the cookie dough ahead of time?

Definitely! You can totally make the cookie dough a few days ahead and refrigerate it, if you like, but you certainly don’t have to. You can even bake it a couple days ahead – just be sure to store it in a good air-tight container. I love this one (I have 3).

Do I have to use semi-sweet chocolate chips?

You can use whatever chocolate chips you prefer – you can even mix in fun things like Reese’s and M&Ms. So many possibilities!

I’ve baked the cookie for the amount of time listed and it looks undercooked.

That’s by design. I like to under bake the cookie just a bit. It’ll continue to cook as it cools in the pan and then firm up really nicely. If you prefer it a little more cooked though, feel free to add another 3-5 minutes.

How do I get such a big cookie out of the pan without it breaking?

I like to use a cooling rack and a cardboard cake rectangle (you could also use two cooling racks). I place one cooling rack against the top of the cake pan, then flip it all over. Immediately and quickly place the cardboard cake rectangle on top of the cookie cake (which is the bottom) and flip the whole thing over using the cooling rack to help keep the cookie cake in place. Remove the cooling rack from the top of the cake and you should have a fully intact cookie. You could also refrigerate the cookie ahead of time so that it’s firmer during the removal from the pan.

Can I use something instead of shortening in the frosting?

You sure can! You can simply replace it with additional butter. I personally like using the combination of butter and shortening (read about it here and here), but feel free to swap it out. Just keep in mind that if you’re going to a BBQ for the 4th or will be outdoors, the shortening would actually help the frosting not get too soft, like all butter would.

What icing tip did you use for the frosting?

I used the Ateco 844 tip, but the Wilton 2D is very similar and more easily available in stores.

How do I color the frosting?

I use gel icing color as opposed to food coloring. Food coloring would require quite a bit to get these rich colors and would end up thinning out the frosting too much. To use the gel icing color, I use toothpicks to take a small amount out of the gel container at a time and add it to the frosting. I continue adding additional gel until I have the shade I want. In the cake of the red and blue, you want deep colors so expect to add a little more than you would with other colors.

I hope all those tips are helpful! I can’t wait for you to make this Flag Cookie Cake for the 4th of July. It’s sure to be a hit!

Flag Chocolate Chip Cookie Cake recipe

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Read transcript
More great recipes for the 4th of July:

Strawberry and Blueberry Cheesecake Icebox Cake
Triple Berry Trifle
How to Throw an America Party + Festive Rice Krispie Treats
Red Velvet Blondie Cheesecake
Blueberry Crumb Cheesecake Pie
Blue Punch

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overhead image of Flag Chocolate Chip Cookie Cake

Flag Chocolate Chip Cookie Cake

  • Author: Life, Love and Sugar
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 15-18 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Flag Chocolate Chip Cookie Cake is a classic 9×13 chocolate chip cookie that’s decorated with buttercream in the design of the American flag for the 4th of July!



  • 3 cups (390g) all purpose flour
  • 1 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (224g) unsalted butter, room temperature
  • 3/4 cup (168g) packed light brown sugar
  • 1/4 cup (52g) sugar
  • 3 eggs
  • 1 tbsp vanilla extract
  • 2 1/4 cups (380g) semi sweet chocolate chips


  • 3/4 cup (168g) salted butter
  • 3/4 cup (142g) shortening
  • 6 cups (690g) powdered sugar
  • 1 1/2 tsp vanilla extract
  • 34 tbsp water or milk
  • Red and Blue gel icing color


  1. Preheat oven to 350°F (176°C). Grease the sides of a 9×13 inch cake pan and place parchment paper in the bottom.
  2. Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
  3. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
  4. Mix the eggs one at a time, mixing just until combined before adding the next. Add the vanilla extract.
  5. Add the dry ingredients in two batches, mixing until combined. Dough will be thick and sticky.
  6. Stir in the chocolate chips until well combined throughout.
  7. Press the dough evenly into the cake pan. I used my offset spatula to spread it around in the pan, since it’s sticky.
  8. Bake for 22-27 minutes or until the edges are lightly golden. The center will look a touch undercooked, but it will continue cooking and firm up as it cools.
  9. Remove from oven and allow to cool completely in the cake pan, then transfer to serving plate. I find it helps to refrigerate the cake only after it has cooled to firm it up before removing from the pan. It helps it stay together while you remove it from the pan. To remove this from such a large pan, I use a cooling rack and a cardboard cake rectangle (two cooling racks would also work). I place the cooling rack against the top of the cake pan, then flip it over. Immediately and quickly place the cardboard cake rectangle on top of the cookie cake (which is the bottom) and flip the whole thing over using the cooling rack. Remove the cooling rack from the top of the cake.
  10. To make the frosting, beat the shortening and butter until smooth.
  11. Slowly add half of the powdered sugar. Mix until combined and smooth.
  12. Add the vanilla extract and 3 tablespoons of water or milk and mix until smooth.
  13. Add the rest of the powdered sugar and mix until smooth. Add more water to get the right frosting consistency.
  14. Divide the frosting into 3 bowls – roughly 1 1/2 cups will remain white, roughly 1 1/4 cups should be colored red and roughly 3/4 cup should be colored blue.
  15. Pipe the frosting onto the cookie cake in a flag design (I used Ateco tip 844). To pipe the blue area, start with 7 blue shells in the top left corner for the first row. For the second row, alternate blue and white shells with blue shells as the first and last. For the third row, start with 2 blue shells, one white, one blue, one white and two more blue. Add two more rows that alternate blue and white shells, then finish with another all blue row. Finish the remaining cookie cake with alternating rows of red and white stripes.
  16. Store in an airtight container until ready to serve.


  • Serving Size: 1 Slice
  • Calories: 603
  • Sugar: 55.8 g
  • Sodium: 230.2 mg
  • Fat: 33.5 g
  • Carbohydrates: 74 g
  • Protein: 4.9 g
  • Cholesterol: 78.4 mg

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lag Chocolate Chip Cookie Cake - a classic 9x13 chocolate chip cookie decorated with buttercream in the design of the American flag for the 4th of July!

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  1. Amelia H.

    I found this recipe in 2020 and made it for a 4th of July party. No lie- it got gone in less than 15 minutes. This has been my go-to cookie cake recipe since! Thank you!!

  2. Sara

    Hi Lindsay! I am going to try your recipe for Chocolate Chip Cookie Cake and am looking at both your Flag Cake and Christmas Tree Cake. I noticed that there is a difference in measurements and wondered about the thinking behind that. In one you use 1 cup of butter and 1 1/2 tsp of baking soda. In the other, 3/4 cup of butter and 1 1/4 of baking soda. Could you tell me the reason so I can decide which recipe to follow? Also curious to know if your Chewy Chocolate Chip Cookie recipe could be made in a 9×13 for bars? Thanks so much for your help! Btw my two boys adore your sugar cookies : )

    1. Lindsay

      I honestly don’t remember the reason. Either recipe works well though.

      I haven’t tried those cookies as a bar to be able to say for sure. You could certainly use this cookie cake and cut it in the bars.

      So glad they enjoyed the sugar cookies!

  3. Emma

    Is it safe to make this without chocolate chips?We are low and want to make something special for the Fourth of July.

    1. Lindsay

      Hmm, That doesn’t sound correct, no. It should be like a cookie. It might be a little bit lighter and more cake like than some cookies, but overall fairly dense.

  4. Tessa

    Is there a secret to getting a true red color? I follow you’re buttercream recipe and used the No Taste Red coloring but still got pink 🙁

    1. Lindsay

      The only secret is really that it takes a lot of coloring. It’ll feel like it’ll never turn red, but it will eventually.

  5. Katy

    If I want to use canned icing, just to make it easier, would you suggest vanilla or buttercream? I’ve searched other websites and several are saying vanilla. Thanks!

    1. Lindsay

      In my experience with canned frosting, it isn’t really thick enough for piping. The frosting used here would be best and shouldn’t take too long to make.

  6. Melissa Torres

    This turned out beautifully! I love your skills with the piping of the frosting. Fun to make it at home

  7. fatima

    hi lindsay ,
    can you please guide me a recipe of chocolate chips cookies , if you have ever made
    i am searching a lot for it but i still haven’t find it

    1. Lindsay

      It is. The cupcake inserts come out and leave you with an awesome cake carrier. It’s big enough for a 9×13 cake and tall enough for a layered cake.

  8. Kimberli Thomas

    I have loved all of your recipes I have tried and I have tried Atleast 10 of them! I check your blog every few days to see what else you have come up with! I am going to try this for July 4th!

  9. Kristina

    What brand of gel food coloring do you use and how much do you use to get those great colors?! I have such a hard time getting the colors right.

    1. Lindsay

      Sorry for the late response! I use Wilton brand. It’s hard to say how much, since it’s the gel, but I start out with a small amount and then add from there.

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29