These Birthday Cake Cookies are better than your average sugar cookie because they bring the party with every colorful bite. Birthdays don't have to be just about the cake--why not do cookies? Birthday Cake cookies are most certainly the new way to celebrate!
It's a proven fact that if you add sprinkles to any treat, it is automatically 100 times more delicious. Not to mention fun to eat too.
I have a thing for rainbow sprinkles, but honestly who doesn't? So adding them to one of my favorites, sugar cookies brought these babies to a whole new level.
My Lemon Sugar Cookies have been a long standing favorite in our household, but now that these funfetti filled Birthday Cake Cookies are a thing, it looks like it may be a while before I get a request for the lemon.
And so so much more. Really, there aren't many occasions I can think of that wouldn't be better with these sprinkle filled cookies.
What you need to make this recipe:
- flour: too much, too little--both can have an impact. If you want to measure out your flour by weight for these birthday cake cookies, you will need 217 g.
- vanilla: good vanilla is what makes a delicious sugar cookie in my opinion. I try to stay away from imitation vanilla and go for extract especially for sugar cookies.
How to make these Birthday Cake Cookies:
- Cream the butter and sugars. Creaming the butter and sugars seems like such a simple task, but it is so important to do it right. Beat the butter and sugar until light and fluffy and fully incorporated. This will take about 2-4 minutes. Don't skimp on this step! (steps 1 and 2)
- Photo 2 shows creamed butter and sugar if you need a good visual.
- Add the egg and butter and only beat to incorporate fully. Don't overbeat here. (steps 3 and 4)
- In a separate bowl whisk the flour, salt, baking powder and baking soda. This is important to do versus just tossing all of the flour and dry ingredients in separately as you want all of the leavening agents equally dispersed. (step 5)
- Slowly add in the dry ingredients to the wet ingredients and beat. This should be a small amount at a time, not more than one cup. Take it slow--you don't want flour blowing up in your face, right? Step 6 shows fully incorporated flour into the dough.
- Fold in the sprinkles. Do this gently to keep sprinkles from breaking up as they can be delicate. After mixed, chill for about 30 minutes. (steps 7 and 8)
Should I chill this sugar cookie dough before baking?
I find sugar cookies come out best when the dough is chilled. Even if all you have is 15 minutes, do it! I suggest chilling the dough at least 30 minutes and ideally an hour. Chilling allows the fats to harden and in turn, the cookies cook at a slower rate and don't spread out too much or become too thin.
Pro-Tips and Notes:
- I mentioned this above, but I also always say it at least twice in a cookie post: MAKE SURE YOUR BAKING SODA AND BAKING POWDER ARE FRESH. This is a huge reason for issues with cookies. We have three year old baking soda we forgot about and toss it in thinking it will all be ok. Not so much, my friends. Keep both of these fresh.
- Make sure to cream the butter and sugars well. This is a necessary step to make amazing cookies. Cream for about 2-4 minutes ideally.
- I love making these with special sprinkles based on occasion. You can adjust the color of the sprinkles for whatever you may be celebrating: red and green for Christmas, red/pink/purple for Valentine's Day, your favorite team colors and more.
My cookies are very thin, what should I do?
This is typically one of several things:
- The dough is too warm. Pop it in the fridge for a bit and allow it to chill and give it another shot.
- There is not enough flour. Flour can be tricky. Just a touch too much or too little can really have an impact on baking cookies. Try adding a tablespoon or two of flour to see if that helps. (This is what happened when I was testing the recipe on the first batch.)
- Leavening agents are expired: check your baking powder and baking soda. Make sure they are fresh and up to date. If they are fresh but were not sealed tight that can cause issues as well.
Possible Variations:
- Ice cream sandwiches: spoon some vanilla ice cream in between two of these funfetti cookies and then roll the outer ice cream edge in even more sprinkles, because sprinkles are everything and there is never ever too much.
- Dip half of each cookie into white chocolate or drizzle some extra white chocolate over top of each cookie.
- Crumble up the cookies and sprinkle on top of an actual birthday cake.
- Spread buttercream frosting in between two of the cookies for another type of birthday cake cookie fun.
Any other ideas?? I want to hear them!
I hope you enjoy these cookies as much as we have!
Birthday Cake Cookies--Something worth celebrating!
Just because these cookies have the word "birthday" included in the name does NOT mean you have to wait for the next birthday to enjoy them. There are plenty other occasions to enjoy these sugar cookies:
- just because
- snow day baking
- graduation celebration
- school's out!
- a thinking of you gift
- celebrating a big milestone
- holiday cookie exchange
CHECK OUT THESE OTHER DELICIOUS BAKED GOODS:
- LOADED COOKIES AND CREAM COOKIES
- SMALL BATCH CHOCOLATE CHIP COOKIES
- MINI EGG CHEESECAKE COOKIE BARS
- LUCKY CHARM COOKIES
- GLUTEN FREE BLONDIES
- CREAM CHEESE SNOWBALL COOKIES
- DULCE DE LECHE CHEESECAKE BROWNIES
- LEMON SUGAR COOKIES
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Birthday Cake Cookies
Ingredients
- ½ c unsalted butter, softened to room temperature
- 1 c sugar
- 1 T brown sugar
- 1 large egg
- 1 ½ tsp vanilla extract
- 1 ½ c flour (217 g)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- ½ c rainbow sprinkles
Instructions
- In a small bowl, combine flour, salt, baking powder and baking soda. Whisk to combine and set aside.
- In a separate medium bowl, cream together butter, sugar and brown sugar until light and fluffy. This should take about 2-4 minutes. Add in egg and vanilla and beat to incorporate fully.
- Slowly add in the dry ingredients into the wet ingredients and beat just to incorporate (do not over mix!) Gently fold in sprinkles. Chill for at least 1 hour for best results. Roll the dough into balls before chilling to make it easy to pop them on the pan.
- While cookie dough is chilling, preheat oven to 350°F.
- Place cookie dough balls/scoops two inches apart on parchment lined cookie sheet. Bake 9-11 minutes, cookies will be puffed up and may not look 100% done, but pull them just before you think they are done. Allow to cool completely and enjoy. Store in an airtight container for about 3-5 days.
it would of been nice if you actually printed out the exact measurements instead of trying to guess how much flour sugar ect
Hi there! I have all the measurements listed in the recipe. Maybe there was some sort of glitch that they were missing?
Made these cookies for my girlfriend last night. They were delicious! This was the first cookie recipe I’ve made where the cookies actually spread evenly from their unbaked ball shape when they go into the oven. So soft and delicious. Also loved the large amount of vanilla used. Vanilla makes everything taste better!
Only suggestion would be changing the ingredients to be listed in the order you use them. It was a bit confusing to not have the dry ingredients like flour and baking powder listed first when they are needed for the first step.
Fixing this now! Thanks so much Sean for catching that!
Couldn't agree more on the vanilla. Sounds like a lucky girlfriend to me!!
I am confused bc the info above the recipe says 150 grams and the recipe itself says 217 gram. Which amount is correct?
Hi!! So sorry, it’s the 217. I updated the recipe a bit ago and didn’t see this.
Taste great! Look great!
But came out thin. I’m an avid baker and love trying out new recipes. I chilled the dough just short of half an hour so that may have been my problem. Or maybe the two tsp of vanilla extract?
I don’t think I’ve come across a recipe before that called for two tsp’s of extract. I also weigh my ingredients so I don’t feel that was an error.
I’ll have to try again and chill longer. I will update my review then.
Hi! I’m planning on updating the photos and retesting this one soon. I didn’t have a scale back when I worked on this one so it’s possible my measurements were off. I will keep you posted and thanks for the feedback!!!
Can we make large batches and freeze them? Also do these cookies come out soft ?
Yes! I freeze these often since we can't always go through a full batch. If you bake them on the lower end of the amount of time, they end up soft and chewy!
Tastes amazing. Is there anything I can do to stop the cookie from thin? I freeze the raw cookie dough but when it’s in the oven it melts and becomes quiet thin and not thick?
Did you bake any of these before baking? How did they turn out, if so? Also are you baking them frozen or thawing and then baking?
Hi, my name is ananda, would you please telling me the ingredients butter, flour, sugar, and brown sugar with “grams” not with cup, bcs it little bit confused for me. Thankyou for helping me, god bless you!
Hi Ananda! Sorry for the delay-this comment got mixed up in the spam folder so I’m just now catching it. Something seems to be not working for my unit conversion tool for the recipe program I use. I am certain you could plug it in to an online tool. I will see what I can find though.
Do these taste like birthday cake?
They have a funfetti cake taste for sure—lots of similar ingredients. You can get birthday cake extract to make it even more!