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!

Course Dessert, Snack

Cuisine American

Diet Vegetarian

Keyword birthday cake, cookies, sprinkles

Prep Time 20

Cook Time 12

Chilling Time 1

Total Time 1 32

Servings Cookies

Calories 138kcal

Author Robin Miller

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.

Nutrition