Birthday Cake Cookies

Name: Birthday Cake Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Yield: 36 cookies
Ingredients: 1 ⅓ cups unsalted butter; 1 ½ cups granulated sugar; 2 large eggs; 1 tablespoon pure vanilla extract; 3 ½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ½ cup Sprinkles; 1 cup unsalted butter; 3 ¼ cups powdered sugar; 1 ½ teaspoons pure vanilla extract; 1-2 tablespoons milk

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 32 mins
Servings
36 cookies
Course
Dessert

Birthday Cake Cookies

Iris Warren

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These soft, chewy birthday cake cookies are everything you love about birthday cake in cookie form: sprinkles, swirls of buttercream frosting, and more sprinkles.

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Ingredients

Servings

For the Cookies:

1 ⅓ cups unsalted butter room temperature
1 ½ cups granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup Sprinkles

For the Buttercream Frosting:

1 cup unsalted butter room temperature
3 ¼ cups powdered sugar sifted
1 ½ teaspoons pure vanilla extract
1-2 tablespoons milk

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Instructions

For the Cookies

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer on medium speed, cream butter and sugar until light and fluffy; about 3 minutes.
Add in eggs and vanilla and mix until thoroughly incorporated.
In a medium bowl, whisk together the flour, baking powder and salt.
Gradually add the flour mixture to the butter mixture until the dough comes together. Mix in sprinkles.
Cover and refrigerate dough for 1-2 hours.
When you’re ready to bake the cookies, preheat oven to 350°F and line baking sheets with parchment paper or a silicone baking liner.
Use a medium cookie scoop (about 1 1/2 tablespoons) to drop dough 2 inches apart onto the prepared cookie sheets.
Bake cookies in preheated oven for 10-12 minutes. Allow cookies to rest for a few minutes before removing them to a cooling rack to cool completely.
Once cookies have cooled completely, prepare the buttercream frosting.

For the Buttercream

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat butter on medium-high speed for about 6 minutes.
With the mixer on low speed, slowly add in powdered sugar, and continue beating until well blended.
Add in vanilla, and 1 tablespoon milk. Mix on low speed until moistened.
Beat at high speed until frosting is smooth and fluffy; about 5 more minutes. If your frosting is too thick, gradually add a little more milk, 1 teaspoon at a time until you reach the desired consistency.
Pipe frosting onto cooled cookies and top with festive sprinkles.

Notes

The minimum chilling time for this cookie dough is 1-2 hours, but you can let it chill for up to 24 hours before baking.
If you keep it in the fridge for longer than 2 hours, you will likely need to allow the dough to rest at room temperature for 30-40 minutes before scooping and baking.
You can use any sprinkles or sprinkle mixes you like best, but I typically prefer rainbow jimmies (the long sprinkles).
If you have shaped sprinkles (such as hearts, stars, etc), the shapes will not show up very well in the cookies themselves, so I suggest saving those for decorating the tops of the cookies.
Unfrosted birthday cake cookies will keep in an airtight container at room temperature for 4-5 days.
You can store frosted cookies in a covered container on the counter for 2-3 days as long as the room is not too warm. If the room is warm, I recommend storing them in the refrigerator and letting them come to room temperature before serving.
If you want to maintain a bright white frosting, use clear vanilla in the buttercream.
The minimum chilling time for this cookie dough is 1-2 hours, but you can let it chill for up to 24 hours before baking. If you keep it in the fridge for longer than 2 hours, you will likely need to allow the dough to rest at room temperature for 30-40 minutes before scooping and baking.
You can use any sprinkles or sprinkle mixes you like best, but I typically prefer rainbow jimmies (the long sprinkles). If you have shaped sprinkles (such as hearts, stars, etc), the shapes will not show up very well in the cookies themselves, so I suggest saving those for decorating the tops of the cookies.
Unfrosted birthday cake cookies will keep in an airtight container at room temperature for 4-5 days. You can store frosted cookies in a covered container on the counter for 2-3 days as long as the room is not too warm. If the room is warm, I recommend storing them in the refrigerator and letting them come to room temperature before serving.