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Birthday Cake Cookies Recipe

There's no better way to say "Happy Birthday" than with these birthday cake cookies! They're soft, fluffy, and full of sprinkles!

Prep Time
5 mins
Cook Time
5 mins
Additional Time
15 mins
Total Time
35 mins
Servings: 20 cookies
Calories: 227 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

For the Cookies
  • 15.25 ounces Funfetti Cake Mix (1 box)
  • 2 large eggs room temperature
  • ⅓ cup vegetable oil
  • ¾ cup Rainbow sprinkles divided
For the Frosting
  • 1½ cups powdered sugar
  • ½ cup unsalted butter slightly melted
  • 1 teaspoon pure vanilla extract

Instructions

    Cup of Yum
  1. In a medium bowl, using a hand mixer, beat the dry cake mix, eggs, and vegetable oil together on medium speed just until combined (do not overmix).
  2. Stir in (do not beat these in) ½ cup of the sprinkles. Set the remaining ¼ cup of sprinkles aside for now.
  3. Line a baking sheet with parchment paper.
  4. Using a 2-tablespoon sized cookie scoop, scoop balls of cookie dough onto the parchment lined baking sheet. These cookie dough balls will be about 35 grams each. It’s okay that the cookies are close together for this step but be sure that they aren’t touching or they’ll stick together.
  5. The cookie dough is extremely sticky so the tray of scooped cookies must go into the freezer for 15 minutes before the next step.
  6. Preheat oven to 350°F.
  7. Take the tray of cookies out of the freezer then use your hands to roll these into smooth balls of cookie dough. The dough is very sticky so you’ll need to lightly spray your hands with non-stick cooking spray so the dough doesn’t stick to your hands. The dough will also be sticking to the parchment paper so use a spatula lightly sprayed with non-stick cooking spray to lift the cookies from the parchment paper before rolling them into balls.
  8. Line a second baking sheet with parchment paper and take some cookies out of the freezer and place on baking sheet. Cookies should be at least 2 inches from each other on the baking sheet to allow a bit of space for spreading. Place the rest of the cookies back into the freezer until you are ready to bake them. It is important to only bake one tray of cookies at a time to ensure an even baking temperature for all cookies.
  9. Place one tray of cookies into the oven to bake. Bake each tray of cookies for 14-15 minutes. The baked cookies will look slightly undercooked (bottoms lightly browned but tops still looking very slightly wet) but they’ll continue to bake on the hot tray after you remove them from the oven. If the cookies are baked for too long, they’ll become dry and crunchy.
  10. Let cookies cool for 10 minutes on the hot baking tray before removing to wire rack to cool completely.
  11. While the cookies cool, make the frosting: Beat the powdered sugar, unsalted butter, and vanilla extract together on high for 3-4 minutes, until frosting is light and fluffy.
  12. Place the frosting in a frosting bag with a large round icing tip and pipe frosting onto the tops of cooled cookies. Add sprinkles to the frosted cookies while the frosting is still wet so the sprinkles stick to the frosting well.

Notes

  • Storage: Store birthday cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

Nutrition Information

Serving 1cookie Calories 227kcal (11%) Carbohydrates 32g (11%) Protein 1g (2%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 31mg (10%) Sodium 147mg (6%) Potassium 9mg (0%) Fiber 0.5g (2%) Sugar 25g (50%) Vitamin A 169IU (3%) Calcium 13mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 20cookies

Amount Per Serving

Calories 227

% Daily Value*

Serving 1cookie
Calories 227kcal 11%
Carbohydrates 32g 11%
Protein 1g 2%
Fat 11g 17%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 31mg 10%
Sodium 147mg 6%
Potassium 9mg 0%
Fiber 0.5g 2%
Sugar 25g 50%
Vitamin A 169IU 3%
Calcium 13mg 1%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.