Birthday Cake Cookies
Thick, golden cookies, crisp around the edges, perfectly soft in the middle, and sprinkles and white chocolate in every bite. All the flavor of birthday cake, baked into a cookie!
How fun are these cookies? There’s a story behind them too! If you saw my Instagam reel, you saw how these cookies traveled from my house in Pennsylvania to my son’s track meet in New Hampshire! Car, plane, bus, rental car, and on foot! I wanted to celebrate with the “birthday cake flavor”, but certainly couldn’t bring a cake on that journey! After he tried one, I said, “It’s supposed to taste like birthday cake”! He replied, “It totally does!”. 🙂
These vanilla-scented cookies are great for any occasion. They certainly aren’t relegated to birthdays! I think they would be fabulous for bridal showers, baby showers, July 4th, picnics, tailgates, and more!
This cookie dough is super easy to prepare! The cookie dough is made with everyday ingredients (flour, sugar, butter, eggs), and jazzed up with colorful sprinkles and white chocolate chips. Chewy and crisp, it’s the ultimate cookie recipe!
I used white chocolate chips, but milk chocolate and dark chocolate chips work too! Use what you already have on hand! If you’d like to change up the sprinkles (school colors perhaps?), you can customize these cookies for any event.
Pro tip: For the best results, and thick cookies, chill the dough before baking (as directed below). In fact, since the dough needs to chill for at least an hour – and up 24 hours – you can prep it one day in advance!
Birthday Cake Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, 1 stick, preferably unsalted, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup rainbow sprinkles, plus more for sprinkling over top after baking
- 1/2 cup white chocolate chips
Instructions
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Mix well and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Beat in the granulated sugar and brown sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and paddle attachment. Beat in the egg and vanilla.
- Gradually beat in the flour until just blended. Beat in the sprinkles and chocolate chips until just blended.
- Shape the dough in balls using a cookie scoop or 2 tablespoons of dough per cookie. Transfer the cookies to a plate, loosely cover with plastic and refrigerate for 1 hour (and up to 24 hours).
- Preheat the oven to 350 degrees. Line 2 to 3 large baking sheets with parchment paper.
- Arrange the cookies on the prepared pans, about 2 inches apart (I baked 6 cookies per baking sheet).
- Bake for 12 to 14 minutes, until barely golden around the edges (they may not look completely set in the center, but they are!). If desired, sprinkle more rainbow sprinkles over top.
- Cool the cookies, on the baking sheet, on a wire rack.
- Store leftovers in an airtight container for up to 5 days.