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Gluten Free Flag Cookie Cake

If you're looking for a festive treat for 4th of July, look no further than this Gluten Free American Flag Cookie Cake. It's made of a gluten free sugar cookie topped with cream cheese frosting and fresh fruit. It's a real crowd pleaser!
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 25 minutes
Total Time: 35 minutes
Servings: 16 servings
Calories: 216kcal
Author: Megan


For the Cookie:

  • 1/2 tsp baking powder
  • 1/2/ tsp salt
  • 1 1/4 cups gluten free flour blend
  • 1/4 tsp xanthan gum (if your blend doesn't already contain it)
  • 1/2 cup butter (softened)
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla

For the Cream Cheese Frosting:

  • 4 oz cream cheese (softened)
  • 2 tbsp butter (softened)
  • 1 tsp vanilla extract
  • 1 1/2 cups powdered sugar

To Decorate:

  • 1 cup blueberries
  • 1 cup strawberries (sliced)
  • 1 cup raspberries


For the Cookie:

  • Preheat oven to 350F. Line a quarter sheet pan or 9x13 baking dish with parchment paper, leaving a 1-inch overhang on all sides.
  • In a medium bowl, whisk together the baking powder, salt, gluten free flour blend and xanthan gum (if using) until combined. Set aside.
  • In a large bowl, add softened butter and granulated sugar. Cream together until light and fluffy, about 2 minutes.
  • Add in the egg and vanilla and mix until combined.
  • Then gradually mix in the flour mixture, until no white streaks remain.
  • Scoop the cookie dough out on onto the prepared pan. With your hands, press the dough into the pan until you get an even layer that covers the whole pan. It helps to slightly wet your hands so the dough does not stick to your hands.
  • Bake the cookie at 350F for 15-18 minutes, until the cookie is lightly browned, being sure not to over bake. Let cool completely.

For the Cream Cheese Frosting:

  • Add the softened cream cheese and butter in a medium size bowl.
  • With an electric mixer, cream the cream cheese and butter until smooth.
  • Then, stir in the vanilla extract until combined.
  • Gradually add in the powdered sugar, mixing in between each addition, until combined. You can add additional powdered sugar until you reach your preferred consistency.

To Decorate:

  • When the cookie is completely cool, pour the cream cheese frosting onto the cookie.
  • With an offset spatula or the back of a spoon, smooth the frosting to cover the entire cookie.
  • Starting with the blueberries, make a box in the upper left hand corner of the cookie. I did a row of 7 blueberries across and 5 blueberries down.
  • Next, create a line along the top with the sliced strawberries, letting them slightly overlap.
  • Leave about an inch space of white frosting, and then create another horizontal line, this time with the raspberries.
  • Continue alternating lines of strawberries and raspberries (leaving white space in between) until you reach the bottom of the cookie cake.
  • Store in the refrigerator until ready to serve.


Note: It helps to dry off some of the moisture from the strawberry slices before placing them on top of the frosting to get a clean look.


Calories: 216kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 164mg | Potassium: 61mg | Fiber: 1g | Sugar: 22g | Vitamin A: 335IU | Vitamin C: 8.2mg | Calcium: 27mg | Iron: 0.5mg
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