Easy American Flag Cookie Dessert for the Fourth of July

This American Flag Cookie Dessert is very easy to make and is perfect for the summer. 

I was looking for a new recipe to make back in April, and I found this recipe by Betty Crocker called Strawberries and Cream Dessert Squares.  It was beautiful, and yummy.  However, as I looked at it, I thought it would could easily be adapted for our patriotic holidays.

Easy to make American Flag Cookie Dessert!

So for Memorial Day, I made a version of the dessert, and it was a huge success in our family!  It is a very easy dessert to make! 

The American Flag Cookie Dessert would be perfect for the 4th of July too. 

Easy to make American flag cookie

Easy American Flag Cookie Dessert
Printable version below.

Ingredients
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1 egg

Instructions
-Heat oven to 350°F.
-Place parchment paper on the bottom of a 15x10x1-inch pan.
-In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
-Spread 1 container (8 ounces) of cool whip over the cooled cookie dough.
-Put blueberries in the top left hand corner of the rectangle.
-Space 7 rows of sliced strawberries out on top of the cool whip, leaving strips of white cool whip showing between the rows.
-Refrigerate until serving.

Notes
I will use a homemade sugar cookie dough instead of store bought cookie dough. This is the recipe I use: http://creativekkids.com/sugar-cookies-food-linky/
I make it and do not refrigerate it. I just add enough flour where I can pat it out and it does not stick to my hands. Then I make the cookie according to the directions above.

American Flag Cookie Dessert
Sugar Cookie with cool whip, blueberries, and strawberries making the flag design on top of the cookie.
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Ingredients
  1. 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
  2. 1/2 cup butter or margarine, softened
  3. 1 egg
Instructions
  1. Heat oven to 350°F.
  2. Place parchment paper on the bottom of a 15x10x1-inch pan.
  3. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
  4. Spread 1 container (8 ounces) of cool whip over the cooled cookie dough.
  5. Put blueberries in the top left hand corner of the rectangle.
  6. Space 7 rows of sliced strawberries out on top of the cool whip, leaving strips of white cool whip showing between the rows.
  7. Refrigerate until serving.
Notes
  1. I will use a homemade sugar cookie dough instead of store bought cookie dough. This is the recipe I use: http://creativekkids.com/sugar-cookies-food-linky/
  2. I make it and do not refrigerate it. I just add enough flour where I can pat it out and it does not stick to my hands. Then I make the cookie according to the directions above.
Adapted from http://www.bettycrocker.com/recipes/strawberries-and-cream-dessert-squares/ade24a8d-0691-4efd-b846-358d2757780b
Adapted from http://www.bettycrocker.com/recipes/strawberries-and-cream-dessert-squares/ade24a8d-0691-4efd-b846-358d2757780b
TOTS Family, Parenting, Kids, Food, Crafts, DIY and Travel http://totsfamily.com/

 
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  1. Dee

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