Birthday Cake Cookies
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These soft and chewy birthday cake cookies are a soft, chewy white chocolate chip cookie made with colorful sprinkles and a hint of almond extract! The cookie dough gets mixed up in minutes, and then refrigerated overnight for the best texture!
Sometimes your day needs a cookie. With sprinkles. Because I mean who doesn’t love sprinkles am I right? Ok everyday of my life needs a cookie with sprinkles. Yours does too I bet.
I took my favorite cookie recipe, the New York Times chocolate chip cookie recipe and made a few alterations to it to make these birthday cake cookies. Like birthday cake in a cookie. Fun. Fun. Fun.
When it comes to birthdays, of course nothing beats a funfetti cake am I right? But I thought wouldn’t it be fun to have the same cake flavor you get from a box cake mix in a cookie form? So I decided to mix up these funfetti birthday cake cookies!
I stirred white chocolate chips and rainbow sprinkles into a soft, chewy cookie dough. I used real vanilla extract and almond extract (key to getting that cake flavor!) in the cookie dough. And the dough does need to chill (ideally overnight!) for cookies that won’t spread and have the best texture.
I think you’re going to fall in love with these soft birthday cake cookies!
Why This Recipe Works
- Dough mixes up in minutes
- Classic birthday cake flavor in cookie form!
- Soft, thick and chewy cookies
- Fun, festive cookie for birthday parties and summer get togethers!
Ingredients Needed
- All-purpose flour
- Baking soda and Baking powder – You can read more here about baking powder vs. baking soda in cookies.
- Salt
- Unsalted butter – Make sure your butter is softened to room temperature. If you use salted butter, then omit the added salt. Be sure to chill the dough as salted butter can make the cookies spread more.
- Light brown sugar – If you run out, try making your own homemade brown sugar.
- Granulated sugar
- Eggs – Make sure your eggs are at room temperature.
- Vanilla extract – You can use pure vanilla extract, but imitation vanilla extract also works. For for even more birthday cake flavor try using clear vanilla extract!
- Almond extract
- White chocolate chips
- Rainbow sprinkles
How to make birthday cake cookies
In a medium bowl, whisk flour, baking soda, baking powder, and salt into a bowl. Set aside.
Using a stand mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. You can also use an electric hand mixer.
3. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Scrape down bowl as needed.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Stir in the white chocolate chips and sprinkles in and incorporate them without breaking them.
Scoop dough into 1-inch balls, about 2 Tablespoons place on a baking sheet with parchment paper and refrigerate for 24 hours. You can also just cover the bowl of cookie dough, but make sure the plastic wrap is touching the cookie dough and the bowl is well covered so it doesn’t dry out.
The next day when ready to bake, if you haven’t scooped the cookie dough yet, then allow to soften at room temperature for several minutes to allow for easier scooping.
When ready to bake, preheat oven to 350oF (180oC). Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Place cookies about 2 inches apart on the cookie sheet.
Bake until golden brown but still soft, 12 to 14 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Storage Instructions
Your birthday cookies stay fresh covered at room temperature for up to 1 week in an airtight container. You can never have too many cookies on hand in the freezer. 😉
To freeze unbaked: Make and scoop the dough onto the prepared baking sheet. Freeze the cookies on the sheet until solid, then store in an air-tight zipper bag or container. Bake straight from frozen, just add 1-3 minutes of extra baking time.
To freeze baked: Cool baked cookies thoroughly, then freeze until solid. Store in an air-tight zipper bag or container. Thaw at room temperature or microwave for a few seconds to re-warm.
For a complete tutorial, be sure to read my post How To Freeze Cookie Dough.
Recipe Variations
- Add chopped white chocolate. Instead of white chocolate chips, chop white baking chocolate and stir into the cookie dough.
- Top with buttercream frosting. Make these frosted cookies instead! Try making my easy vanilla buttercream frosting, and piping on top of the cookies once cooled. Or you could also try my cream cheese frosting.
Recipe Tips
- Don’t overbake. For that signature soft, chewy cookie center with slightly crispy edges, you don’t want to bake the cookies too long. The centers should still look slightly soft and puffy when you take them out of the oven. They will continue cooking slightly on the cookie sheet.
- Measure your flour correctly! Too much flour will result in a tough cakey cookie. I recommend using a kitchen scale. If you only have measuring cups, be sure to spoon your flour into the cup and level off.
- Chill the dough. In order for the cookies to have the best texture, taste, and less spreading you need to chill the dough overnight. You can either cover the whole bowl of cookie dough or scoop the dough then cover the cookie dough balls. Just make sure it’s well covered!
- Bake on a cool baking sheet. Do not bake on a hot cookie sheet or the cookies will spread too much.
Recipe FAQs
If your birthday cake cookies spread or got very flat, it is likely due to one of these 8 reasons. Try reading through the list to pinpoint the problem. For this recipe in particular, it is important to start with room temperature butter (not too soft! See the notes in the recipe) and to measure the flour correctly to prevent flat cookies. If they are spreading too much, try chilling the dough for at least 1 hour, up to overnight.
his probably means you overbaked the cookies. For soft cookies, you want to take the cookies out when they just barely look done. The edges should be set, but the middles will be puffy but set (not wet). The cookies will continue to bake as they cool.
If your cookies don’t spread at all and stay compact and not spread this means you’ve added too much flour! Remember stir your flour first then spoon into your measuring cup. And level it off. Do not scoop directly from the bag and do not pack down. For best results, weigh your flour using a kitchen scale.
More Recipes To Try
If you’re craving more cookies, then be sure to try soft and chewy pumpkin chocolate chip cookies in the Fall!
Or my most popular cookie recipe on the blog, these soft iced lemon cookies! They are a must try!
Birthday Cake Cookies
Ingredients
- 3 ⅔ cup (440 g) all purpose flour spooned and leveled
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 20 tablespoons (1 1/4 cups, 283 g) unsalted butter softened
- 1 ¼ cups (10 ounces, 267 g) light brown sugar
- 1 cup plus 2 tablespoons (223 g) granulated sugar
- 2 large eggs room temperature
- 1 ½ teaspoons natural vanilla extract
- ½ teaspoon almond extract
- 1 cup sprinkles
- 2 cups white chocolate chips
Instructions
- Whisk flour, baking soda, baking powder, and salt into a bowl. Set aside. 3 ⅔ cup (440 g) all purpose flour 1 ¼ teaspoons baking soda 1 ½ teaspoons baking powder 1 ½ teaspoons salt
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. 20 tablespoons (1 1/4 cups, 283 g) unsalted butter 1 ¼ cups (10 ounces, 267 g) light brown sugar 1 cup plus 2 tablespoons (223 g) granulated sugar
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.. 2 large eggs 1 ½ teaspoons natural vanilla extract ½ teaspoon almond extract
- Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
- Stir in the white chocolate chips and sprinkles in and incorporate them without breaking them. 1 cup sprinkles 2 cups white chocolate chips
- Scoop dough into 1-inch balls, place a second 1-inch ball on top for a tall cookie. Repeat with rest of dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350℉ (180℃). Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Bake until golden brown but still soft, 12 to 14 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Notes
- Storage: Cookies stay fresh covered at room temperature for up to 1 week in an airtight container.
- Freezing: To freeze unbaked: Make and scoop the dough onto the prepared baking sheet. Freeze the cookies on the sheet until solid, then store in an air-tight zipper bag or container. Bake straight from frozen, just add 1-3 minutes of extra baking time. To freeze baked: Cool baked cookies thoroughly, then freeze until solid. Store in an air-tight zipper bag or container. Thaw at room temperature or microwave for a few seconds to re-warm.
- Almond extract: You can omit and use more vanilla extract in its place.
Good recipe, The combination of all-purpose flour, baking soda, baking powder, and salt ensures a perfect cookie texture.
Thank you! I’m glad you enjoyed the recipe and found the texture just right.
Fun, festive and delicious, my grandkids are going to want to make them every time we’re together. I can’t wait.
Thank you so much! I’m glad you found the cookies fun and festive. Enjoy making them with your grandkids! 🎉🍪
These cookies turned out great! My daughter and I made these together for her 10th birthday party. She was so proud of them and they disappeared fast.
Thank you so much! I’m thrilled to hear the cookies were a hit and that you enjoyed making them together. Happy 10th birthday to your daughter! 🎉🍪
YUM! I love sprinkles and chocolate, and this soft cookie is loaded with both. This is on my list to bake.
Thank you so much! I’m delighted to hear you love the Birthday Cake Cookies. Enjoy baking them! 🎉🍪
Under the pictures it says to bake for 18 to 22 minutes but under the recipe it says 12 to 15 minutes. Which is it?
My apologies – 12 to 15 in the recipe is correct.
Such a good recipe! It’s become a favorite. I prefer this over the funfetti recipes that call for a pudding mix.
aw thanks Lori for such a wonderful review…glad you love the cookies!
This has become a family favorite. In the US we don’t typically measure by weight but I’ve been doing it that way with this recipe. I feel like it’s more accurate that way. It would be easy the change sprinkle colors to coordinate events or holidays.
What a great idea to change the color of the sprinkles depending on the event/party!
The steps that are accompanied by the pictures misses the step for mixing in the vanilla, but the recipe with instructions has it so I didn’t miss it but beware if you make these yourself not to make the accident I almost did.
The cookies are phenomenal. The recipe makes a lot of cookies but luckily friends and family are eager to take some home with them!
So glad you loved them Madison! And thank you for letting me know about the mistake I’ll be sure to fix that 🙂
nevermind I see I didn’t put the correct amount of butter! I don’t know how I missed that! Trying to fix it, hopefully it will turn out!
Hi Ashley! The dough will be a bit thicker then what you might be used to. But You could always do a test cookie to see how they turn out. If the cookies don’t spread much then you may have added too much flour. Hope that helps!
is the dough supposed to me thick like sugar cookie dough or have I messed up somewhere? I can’t figure it out if I did so thought I would ask!
Amazing cookies! So delicious we can’t stop eating them! I halved the batch and put dough in the freezer for 20 minutes before baking, turned out great. Thank you!
Hi Eleanor! Aw that’s wonderful! I’m so glad you loved them! And yes I love freezing my cookie dough too for when the cravings hit. 🙂
AWE-SOME recipe! These cookies are FABULOUS, and especially cool you can bake half the batch, then freeze the other half for a cookie or two now and then. I did only use half cup of white sugar and they were still super duper sweet.
Aw thank you Ace! I’m so glad you liked the recipe! Yes freezing cookies is a game changer 🙂