Preheat your oven to 350°F (or 325°F if using a nonstick baking sheet). Prepare a 13 x 9-inch baking pan with parchment paper.
Slice your roll of cookie dough into ¼-inch thin slices, and then press the slices of sugar cookie dough into the pan evenly.
Bake for 15 minutes or until the cookie is beginning to turn golden brown. Allow the cookie to cool completely on a cooling rack.
Once cool, take (1) 16-ounce tub of icing and spread it evenly over the entire cookie.
Now let’s create 5 rows of blueberries in the top left corner where the stars would be on the flag.
Next, use the raspberries as the stripes on the flag. Starting at the top, place a row of raspberries, leave about an inch of space, and create another row. Repeat until you reach the bottom of the “flag.”.
Place your other frosting tub in a piping bag with a #1M star piping tip. Pipe a row of stars in between each row of raspberries.
Serve chilled, and enjoy!
Notes
See blog post for more tips to help make this recipe a success!Top Tip: Be sure to allow your sugar cookie base to cool completely before decorating!Storage: Store any leftovers in the refrigerator for up to 2 days. Do note that the crust may become soft over time due to the moisture from the fruit and cream cheese layer.