Birthday Cake Cookies

Birthday Cake Cookies are easy to make and perfect for any celebration, featuring colorful sprinkles, creamy frosting, and a soft, chewy texture. Ready in under two hours, these festive treats are sure to bring joy to any occasion.

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Birthday cake cookies are the ultimate festive treat, bringing together all the flavors of a classic birthday cake in a fun, handheld dessert. These cookies are soft and chewy with bursts of color from rainbow sprinkles and rich white chocolate chips that add a delightful texture. Topped with a smooth buttercream frosting and more sprinkles, they’re as beautiful as they are delicious.

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What You Need To Know

MAIN INGREDIENTS: all-purpose flour, unsalted butter, granulated sugar, extra large eggs, pure vanilla extract, pure almond extract, white chocolate chips, rainbow sprinkles, powdered sugar.

QUICK STEPS: Mix dry ingredients, cream butter and sugar, add eggs, incorporate flour mixture, fold in white chocolate chips and sprinkles, chill dough, scoop and bake, make frosting, frost cookies.

TOTAL TIME AND YIELD: 1 hour 50 minutes, 32 cookies.

WHY THIS RECIPE: The secret to this recipe is in the dough. Unlike other birthday cake cookie recipes, this dough is chilled before baking, which results in a perfectly thick and chewy cookie with crisp edges. Chilling the dough not only prevents excess spreading but also allows the flavors to deepen, giving you that ideal bakery-style texture.

PRO TIP: Make sure your butter is fully softened before starting. Softened butter helps create that light, fluffy texture in the dough and ensures the cookies bake up tender.

Birthday Cake Cookies Ingredients

You’ll love the fun and festive flavors of our birthday cake cookies. These cookies are perfect for any celebration, offering a burst of sweetness and a dash of color with every bite.

Whether you’re baking for a party or just for fun, these soft birthday cake cookies are sure to bring a smile to your face.

Substitutions and Additions For Birthday Cake Sugar Cookies

Granulated Sugar: Substitute with coconut sugar for a slightly different flavor.

Vanilla Extract: If you run out of vanilla extract, you can use an equal amount of maple syrup or even bourbon for a unique twist. If you have clear vanilla flavoring, you can add a little to give your cookies a more pronounced classic birthday cake flavor

Almond Extract: If you prefer not to use almond extract, substitute with additional vanilla extract. This keeps the flavor profile simple and nut-free.

White Chocolate Chips: You can use milk chocolate or dark chocolate chips instead. 

Rainbow Sprinkles: For a different look and taste, use chocolate sprinkles or colored sugar. This can be a fun way to match the cookies to specific themes or occasions.

Buttercream Frosting: You can add a tablespoon of cocoa powder to the frosting for a chocolate version. This simple addition gives the frosting a rich, chocolatey taste.

How To Make This Birthday Cake Cookies Recipe

Want to learn how to make birthday cookies? These funfetti-inspired sugar cookies are simple to make, especially when you use our clear steps and photography to help guide you. You’ll enjoy every bite of these chewy birthday cake cookies, with their vibrant, festive colors that are perfect for celebrating.

STEP ONE: Begin by sifting together the all-purpose flour, baking powder, and table salt in a medium-sized mixing bowl. This ensures that your cookies have a light, even texture without any clumps of baking powder or salt.

PRO TIP: Always spoon your flour into the measuring cup and level it off with a knife for the most accurate measurement. This prevents the flour from becoming overly packed, which could lead to dense cookies.

STEP TWO: In a separate bowl, use a stand mixer or a hand mixer to cream the softened unsalted butter until smooth, then add the granulated sugar. Beat these together until the mixture is light and fluffy, which can take about two minutes.

This process is crucial as it helps to incorporate air into the batter, giving your cookies their delightful texture.

STEP THREE: Reduce the mixer speed to medium-low and add the eggs one at a time, mixing well after each addition. Then, stir in the pure vanilla extract and pure almond extract.

STEP FOUR: Gradually add the dry ingredients you prepared earlier to the wet ingredients, one cup at a time, mixing just until the flour is no longer visible. 

PRO TIP: It’s important not to overmix at this stage to keep the cookies tender.

STEP FIVE: Fold in the white chocolate chips and rainbow sprinkles with a spatula, mixing just until they are evenly distributed throughout the dough. Be gentle to avoid breaking the sprinkles.

STEP SIX: Cover the bowl with plastic wrap and refrigerate the dough for at least one hour. Chilling helps the cookies maintain their shape and enhances the flavors.

STEP SEVEN: Before you start baking, preheat your oven and line your baking sheet with parchment paper. This prevents the cookies from sticking and ensures they bake evenly.

STEP EIGHT: Once chilled, use a cookie scoop to place dough balls on the prepared baking sheet, spacing them about two inches apart. Bake for 10-12 minutes, or until the edges are just turning golden. 

PRO TIP: It’s key to not overbake to keep the soft centers and chewy texture.

STEP NINE: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set properly without breaking.

STEP TEN: While the cookies are cooling, prepare the buttercream frosting by beating the butter until smooth, then gradually adding powdered sugar, vanilla, and almond extract. Beat until the frosting is light and fluffy.

Decorate the cooled cookies with a swirl of frosting and extra sprinkles if desired.

PRO TIP: If you plan to add sprinkles, make sure you add them while the frosting is wet. You might want to gently pat them down into the frosting so they adhere better.

Finishing Touch: If you choose, use a piping bag fitted with a decorative tip to apply the frosting. This not only makes the cookies look more professional but also adds an extra touch of fun to your baking experience.

Troubleshooting

If you run into any trouble making these funfetti birthday cake cookies, you can use this handy troubleshooting guide, compiled by our expert recipe developers:

• Measure Accurately: This recipe works out best if you measure very accurately. Instead of scooping flour from the bag with a measuring spoon, use a soup spoon to scoop flour into your measuring cup. This prevents the flour from becoming too compacted (which throws off the delicate balance of ingredients).
• Chill the Dough Properly: Make sure the dough is well-chilled before baking. If the dough is too warm, the cookies may spread too much in the oven.
• Rotate Your Baking Sheets: If your cookies look like they are becoming unevenly baked, rotate your baking trays about halfway through. Most ovens have hot spots, so this can help avoid uneven baking.
• Use Fresh Baking Powder: Check the freshness of your baking powder before use. Old baking powder can lead to flat cookies that don’t rise properly.
• Cool Completely Before Frosting: Don’t let your frosting melt. Make sure the cookies are completely cool before frosting.

How To Serve Birthday Cake Cookies

Of course, this easy recipe makes the perfect birthday party cookies! But that’s not where the fun ends!

These birthday cake cookies are not just delightful to make, but also versatile in how they can be served. Whether you’re preparing for a party or a casual gathering, there are plenty of ways to enjoy these festive treats.

Here are some creative and delicious ideas to serve these cookies.

Celebration Platter: Arrange the cookies on a large platter, and sprinkle a few extra rainbow sprinkles on top for a festive touch. This presentation is perfect for birthdays, baby showers, or any celebratory event where the colorful cookies will stand out.

Ice Cream Sandwiches: Turn these cookies into a fun dessert by making ice cream sandwiches. Simply place a scoop of your favorite ice cream between two cookies. We recommend chocolate chip ice cream, cotton candy ice cream, or of course, birthday cake ice cream!

Tea Party Delight: Serve the cookies as part of a tea party spread. Pair them with a variety of teas, finger sandwiches and fresh fruit. 

Cookie and Milk Bar: Create a nostalgic and fun serving option by setting up a cookie and milk bar. Provide several types of milk, including chocolate, almond, and regular milk, alongside a plate of these cookies, and other childhood favorites, like thumbprint cookies, Cookie Monster cookies, and rocky road cookies. 

Cookie Decorating Station: Set up a cookie decorating station where guests can add their own frosting and sprinkles. This is a great interactive option for parties, allowing everyone to customize their own cookies.

Holiday Gift Boxes: Use these cookies as part of a holiday gift box, or a cookie exchange. Pair them with other homemade treats like fudge, Oreo truffles, and small jars of hot cocoa mix. They make a thoughtful and delicious gift.

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How To Store Birthday Cookies

After you make your easy birthday cookies, make sure you store the properly to keep them fresh and delicious for days. Here’s how you can make ahead, refrigerate, and freeze these cookies for the best results.

MAKE AHEAD: You can prepare the cookie dough ahead of time and store it in the refrigerator for up to three days before baking. Alternatively, you can freeze the dough for up to three months. Shape the dough into a log, wrap it tightly in plastic wrap, and place it in a freezer bag.

When ready to bake, allow the dough to thaw overnight in the fridge, or for about six hours.

AT ROOM TEMPERATURE: Keep your cookies in an airtight container, and they’ll stay fresh for up to three days. If your kitchen is warm, consider refrigerating them to keep the frosting from melting.

IN THE FRIDGE: Store baked cookies in an airtight container in the refrigerator for up to one week. The frosting will stay fresh, and the cookies will maintain their soft texture.

IN THE FREEZER: For longer storage, freeze the baked cookies. Place them in a single layer on a baking sheet to freeze initially, then transfer them to an airtight container or freezer bag. They can be frozen for up to three months.

To thaw, place the cookies in the refrigerator overnight or let them sit at room temperature for a couple of hours.

Why These Birthday Cake Cookies Are The Best

This birthday cake cookie recipe is a fresh and fun treat we’ll be making for celebrations all year long.

Here’s why we know you’ll love them:

Easy to Make: Simple, step-by-step instructions make these cookies a breeze to prepare.

Festive and Fun: The colorful sprinkles and creamy frosting make these cookies perfect for celebrations.

Versatile: You can customize the recipe with different sprinkles, chocolate chips, or even add a touch of food coloring to the dough. Perfect for any celebration!

Perfect for Gifting: These cookies are great for gift boxes, adding a homemade touch to your presents.

Birthday Cake Cookies are a fun and festive treat that bring joy to any occasion with their colorful sprinkles and creamy frosting. Enjoy the simplicity and deliciousness of this easy-to-make recipe!

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Birthday Cake Cookies 

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Birthday Cake Cookies are easy to make and perfect for any celebration, featuring colorful sprinkles, creamy frosting, and a soft, chewy texture. Ready in under two hours, these festive treats are sure to bring joy to any occasion.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 32

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Ingredients

  

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Cookie Dough

• 2 ½ cups all purpose flour, spooned and leveled
• 2 teaspoons baking powder
• ½ teaspoon table salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 extra large eggs, room temperature
• 1 ½ teaspoons pure vanilla extract
• ¼ teaspoon pure almond extract
• ¾ cup white chocolate chips, I used Nestles brand
• ½ cup rainbow sprinkles

Buttercream Frosting

• ½ cup unsalted butter, softened
• 1 teaspoon pure vanilla extract
• ¼ teaspoon pure almond extract
• ¼ teaspoon table salt
• 2 cups powdered sugar, sifted
• Rainbow sprinkles, optional garnish

Instructions

 

• Add the flour, baking powder and salt to a medium size (2-3 quart) mixing bowl. Whisk to completely combine.
• Using either a stand mixer, or a medium size mixing bowl and a handheld mixer on medium high speed, beat the butter for 1 -1 ½ minutes until smooth.
• Add the granulated sugar and continue mixing for another 1 ½ – 2 minutes until light and fluffy.
• Lower the mixing speed to medium low. Add the eggs, one at a time, mixing well after each addition.
• Keep the mixer speed on medium low, and add the flour mixture 1 cup at a time, mixing just until all the flour is incorporated.
• Add the white chocolate chips and the rainbow sprinkles, and mix just until incorporated.
• Tightly cover the cookie dough with plastic wrap and chill in the refrigerator for at least 1 hour.
• Just before you are ready to bake the cookies, preheat the oven to 350°F. Line a baking sheet with parchment paper, or heavy duty aluminum foil.
• Remove the cookie dough from the refrigerator. Use a 1 ½ tablespoon cookie scoop to scoop the dough onto the prepared baking sheet. Be sure to space the cookie dough 2 inches apart. Bake for 10-12 minutes, until the edges are golden brown. (Remember that all ovens bake differently, so be sure to check the cookies around the 9 minute mark.)
• Allow the cookies to sit on the baking sheet for a few minutes before transferring to a cooling rack to cool completely. Repeat for the remaining cookie dough.
• While you are waiting for the cookies to cool, you can make the frosting.
• Add the softened butter to a medium size mixing bowl. Use a handheld mixer on medium speed to beat the butter for about 1 minute, or until the butter is smooth.
• Add the vanilla, almond extract and salt. Continue to mix just until combined.
• Lower the mixer speed to low and add the powdered sugar ½ cup at a time, mixing well after each addition. Once all the powdered sugar has been added, increase the mixer speed to medium high, and continue mixing until the frosting is smooth.
• You can either use a small spoon to frost the cookies, or you can use a disposable piping bag fitted with whatever decorating tip you choose. (We chose Wilton’s #12 round tip.) Begin in the center of the cookie, and use even steady pressure on the piping bag to make a spiral design.

Notes

• Measure Accurately: This recipe works out best if you measure very accurately. Instead of scooping flour from the bag with a measuring spoon, use a soup spoon to scoop flour into your measuring cup. This prevents the flour from becoming too compacted (which throws off the delicate balance of ingredients).
• Chill the Dough Properly: Make sure the dough is well-chilled before baking. If the dough is too warm, the cookies may spread too much in the oven.
• Rotate Your Baking Sheets: If your cookies look like they are becoming unevenly baked, rotate your baking trays about halfway through. Most ovens have hot spots, so this can help avoid uneven baking.
• Use Fresh Baking Powder: Check the freshness of your baking powder before use. Old baking powder can lead to flat cookies that don’t rise properly.
• Cool Completely Before Frosting: Don’t let your frosting melt! Make sure the cookies are completely cool before frosting.

Nutrition

Calories: 205kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 65mg | Potassium: 56mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 286IU | Vitamin C: 0.02mg | Calcium: 25mg | Iron: 1mg

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