Birthday Cake Cookies

5 from 43 votes

Nothing says Happy Birthday like made from scratch birthday sugar cookies with lots and lots of sprinkles! This simple funfetti cookie recipe is fun for all occasions, not just your birthday! Birthday Cake cookies are most certainly the new way to celebrate!

Prep Time15

Chill dough at least30

Total Time1 30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 114kcal

Author: Lorie Yarro

Ingredients

½ c unsalted butter, softened to room temperature
¾ c sugar
¼ c brown sugar
1 large egg
1 ½ teaspoon vanilla extract
1 ½ c flour (217 g)
2 teaspoon corn starch
½ teaspoon baking soda
½ teaspoon sea salt
½ c rainbow sprinkles

Instructions

In a small bowl, combine flour, salt, corn starch 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. For best results, roll into about 1 to 1 ½ inch balls and chill for about 15 minutes before baking.
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.

Notes

Chilling: It is recommended that you chill the cookie dough for at least 15-30 minutes. If you chill the cookie dough longer than an hour, allow it to sit out for about 10 minutes to take some of the chill off before baking. When the cookie dough is chilled too much, it can cause the cookies to spread too slow and then you end up with big round topped cookies. Set them out just to take a bit of the chill off and bake.

Storage: These cookies will keep for about 4-5 days at room temperature in an air tight container. They will be the softest and chewiest within the first two days, however are completely edible for a few days following that, just may dry out a touch.

To Freeze:

Cookies: If you want to freeze these funfetti cookies after baking, allow them to cool completely first. To keep them from sticking together, line them on a sheet pan first in a single layer and allow them to freeze for about one hour. Then transfer them to an air tight, freezer safe container and freeze for up to 3 months. Grab a cookie and thaw to enjoy at any time!
Cookie Dough: To freeze the dough, I recommend rolling the cookie dough into 1 to 1 ½ inch balls and then freezing them again lined up in a single layer on a plate or sheet pan for about one hour before transferring them to an air tight container. You can bake them at 350°F from frozen for about 11-13 minutes.

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