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Flag Cookie Recipe

I have posted a few easy ideas for July 4th celebrations on Instagram already, and will post a few more!  None of them needs a recipe, but this giant flag cookie I thought could benefit from a few instructions.  I think you know me well enough that I like to have fun, be in the spirit of a holiday, but without going overboard or creating too much work for myself.  Who is with me??:)

This flag cookie is totally delicious, barely sweet (also something you know I like), so easy, and great for a party because it can feed a crowd and it’s mostly a prep-ahead dessert.  You can slice it into squares or wedges or just let everyone break it up like bark.  It’s the same recipe, but doubled, as the cookie “pizza” in Quicker Than Quick.

There are many ways to frost this cookie, but I would stick with white so you can use the frosting for the white stripes in the flag.  Check the notes at the bottom of the recipe.  My favorites are a lightly sweetened cream cheese or my vice, vegan whipped topping ( I know!) I buy either CocoWhip or Whole Foods 365 plant-based whipped topping found in the freezer section.  You just have to thaw it.

You can swap cashew flour for the almond flour, but that’s where the swaps end.  You cannot swap grain flours for nut flours or root flours for nut flours.  You can swap blanched, fine nut flours for other nut flours.  If you need a nut-free recipe, try doubling my basic shortbread recipe.

For extra fun points, set out some tiny flags either next to the cookie or in extra bowls of berries. I bought these at Michael’s.

I’ll be honest – I am not a very patient decorator.  You can see my lines of blueberries are not totally straight.  They are not equidistant from each other.  In fact, I used 44 and not 50!  Do what is fun for you, but I think this cookie looks adorable even though it’s not perfect.

The only thing I wish I had done differently for these photographs is that I had transferred the cookie to a cutting board instead of serving it out of the baking sheet. I had also packed all my dessert plates for my move and only had these bamboo plates to work with!

I hope you give this recipe a try.  Or if you want more of a challenge, try my American Flag PIE!!  It’s outstanding!  If you make this recipe or any of my recipes, please tag me on Instagram so I can see your beautiful creations @pamelasalzman #pamelasalzman!

You can shop the tools I used for this recipe by clicking on the images below:

5.0 from 1 reviews
Flag Cookie
Serves: 8-10
  • Crust:
  • 4 cups blanched fine almond flour
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • 4 teaspoons pure vanilla extract
  • 3 Tablespoons unrefined virgin coconut oil, melted, or olive oil or almond oil
  • 6 Tablespoons pure maple syrup
  • Topping*(different options in the notes):
  • 8 ounces almond milk cream cheese, such as Kite Hill, at room temperature (dairy cream cheese or strained Greek yogurt can be used as well)
  • 4 Tablespoons pure maple syrup
  • ¾ teaspoon pure vanilla extract
  • Mixed berries (I used 32 medium strawberries, halved, and 44 blueberries, but I also like having extra to serve on the side)
  1. Prepare the crust: Preheat the oven to 350 F degrees and line a quarter (9.5 x 14.5-inch) baking sheet with unbleached parchment paper.
  2. Combine all the crust ingredients in a large bowl with, using a wooden spoon or silicone spatula, then use your hands to form a ball of dough.
  3. Place the dough on the prepared baking sheet and flatten out with your hands or the bottom of a metal measuring cup to to fill the entire surface area of the sheet pan.
  4. Bake for 15-20 minutes, or until lightly golden brown and slightly puffed. Remove from the oven and allow to cool either on the pan or by transferring the cookie and parchment to a wire rack (it will cool faster this way). Cookie can be made up to 2 days in advance, stored at room temperature.
  5. Prepare the topping: in the bowl of a mixer, beat together the cream cheese, maple syrup, and vanilla until light and fluffy, about 1 to 2 minutes. Spread onto the cooled crust.
  6. Top with fresh berries in the shape of a flag, slice into squares, and serve.
You can make the cookie ahead and leave it covered at room temperature for a couple of days. Frost and top just before serving.
*Lots of options for "frosting" the cookie:
-Vanilla frosting like Simple Mills
-Vanilla frosting + plain softened cream cheese mixed together
-Whipped cream or non-dairy whipped topping (it's one of the unhealthy things I think is so tasty for some reason!)
-Softened cream cheese sweetened (instructions in recipe)
-Strained, sweetened Greek yogurt (see below)
-Softened vanilla ice cream (must be eaten right away obviously!)
To strain Greek yogurt line a colander with a clean, thin kitchen towel, such as a flour sack towel. Spoon the yogurt into the towel, cover, and refrigerate at least 3 to 4 hours. The yogurt will be the consistency of cream cheese. You can even replace the towel after 4 hours and strain a second time, for an even thicker consistency. Not quick, but worth knowing how to do!


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  1. I added 25% more of the crust ingredients to fill an 11×14″ baking sheet. It did not rise much so I have a very thin hard crust. I followed your instructions but something did not quite work for this one. what have I missed?

    • It doesn’t sound like you did anything wrong. It’s a cookie, not a cake, so it’s not supposed to rise. You should have a very large, flat cookie that you can break into pieces or cut into pieces.

  2. This looks great! What is the pan size?
    Thank you

    • The link is for a 9.5 x 13, but anything around that size should be fine. My quarter sheet pan is a little older/bigger, but an inch here or there bigger or smaller won’t make a difference.

  3. Hi. Want to try this on the 4th!

    My quarter baking sheet measures 12×8.
    Where do you find a 9.5×14.5?
    The link is 9.5×12.87.

    Thank you
    Linda Biche

    • Quarter sheet pans can come in a range of sizes. a 12 x 8 is on the small size but should work just fine. You’ll have a slightly thicker cookie, so perhaps cook it an extra minute.

  4. This looks fantastic. I didn’t see anything in the notes about a substitute for the maple syrup. I adjust dessert recipes to be diabetic friensly, so I will probably use a natural sugar substitute like Bocasweet or monkfruit sugar.
    Enjoy your holiday weekend!!

    • Thanks, Kay, you too! I have never swapped a dry sweetener for the maple syrup here. I am not sure the dry sweetener will provide enough moisture for the the rest of the ingredients, so my first try would be the liquid Lakanto, if you like that one. Just a hunch.

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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

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