4th of july cookie cake
growing up, there were many things my mom was famous among my friends for, and one of them was her 4th of july cookie cake. there are few years i can remember not actually making this, and many years friends requested to have me make them their very own cookie cake so they didn’t have to share with anyone!
i’m not really sure what makes this dessert so infamous honestly, it’s a pretty simple and standard treat, but oh my goodness is it delicious!! it’s one of those desserts that it just sweet enough, but not too sweet so that you can continue to gorge yourself on it until there is none left (a great thing for tastebuds, not such a great thing for the waste line).
because i am now gluten free, i decided that this year, since tomas and i are in park city with my parents (meaning there are more people to help me eat this thing instead of eating the whole thing by myself!) that i would attempt to find a gluten free sugar cookie recipe that i could use for this time honored tradition. i set out on foodgawker and looked on some of my favorite gluten free baking sites to see what i could find, and landed on one that i could use a gluten free multi-purpose flour because we couldn’t find all the flours i needed at the 2 grocery stores we went to yesterday. the recipe is from the gluten free canteen, which always has mouth watering recipes so i trusted her recipe! the result was a nice thick sugar cookie, phew!!!
besides parades, fireworks (which we will sadly miss this year because of the raging fires going on in utah right now), and cookie cake, the most ingredient for a great 4th of july is to remember and give thanks and send prayers who have given their lives to grant us our freedom, and those who continue to do so, as well as their families. they are the reason i am so lucky to be able to enjoy my favorite holiday of the year complete with backyard bbq’s with burgers, corn on the cobb, deviled eggs, and soooo much more! special thanks goes out to my little bro, andrew, who will finally be coming home next month after serving a year in afghanistan – love and miss you and am so proud of you buddy!!
makes 1 cookie cake
228 grams salted butter (1 cup) at room temperature
300 grams (1.5 cups) superfine sugar
2 large eggs plus 2 large egg yolks
1 teaspoon vanilla flavoring
445 grams GF Flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 cups powdered sugar
8oz cream cheese
2 T butter
1 t vanilla extract
1 T heavy cream
preheat oven to 325
combine flour, baking powder, and salt in a bowl and set aside.
cream the granulated sugar and butter together until light and fluffy. add in the eggs one at a time, mixing well after each addition. add in the vanilla. slowly add in the flour mixture and mix until incorporated. scrape down the sides and make sure all the bits on the bottom have been mixed in well.
wrap the dough in plastic wrap while sitting in a bowl and allow the dough to cool in the fridge overnight. when ready, spread the dough over a cookie sheet lined with parchment paper. i use powdered sugar rather than flour to help with kneading and spreading – it leaves a sweeter flavor rather than potentially leaving behind and “flour-y” texture and flavor after baking. bake 20 minutes, rotating half way through, until the cookie is golden brown and cooked through.
allow the cookie to cool before icing.
to make the icing, combine all ingredients at room temp into a mixing bowl and mix at medium to medium high speed until light and fluffy (2-3 minutes). when the cookie has cooled, ice with the cream cheese icing and then decorate with the blueberries and red hots. there should be alternating rows of 6, then 5 blueberries starting with a row of 6 in the top left corner of the cookie to add up to 50 total. the red hots serve as the stripes, which there should be 7 total of (4 small lines that aline with the blueberries, then three full lines below the blueberries).