Birthday Cake Cookies
These birthday cake cookies are a soft sugar cookie loaded with sprinkles and a bit of cake batter flavoring, topped with a sweet vanilla buttercream and extra sprinkles. They're like a funfetti cake in cookie form. Perfect for any celebration!
Ingredients
Birthday Cake Cookies
- ½ cup (113.5 g) salted butter room temp
- ⅓ cup (78.86 ml) neutral oil I have used melted coconut or vegetable
- ⅓ cup (40 g) powdered sugar
- ¾ cup (150 g) granulated sugar
- 1 tablespoon water
- 1 large egg room temp
- 1 teaspoon vanilla
- ½ teaspoon (0.5 teaspoon) cake batter extract can sub with more vanilla or almond
- ½ teaspoon (0.5 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) cream of tartar
- ½ teaspoon (0.5 teaspoon) salt
- 2¾ cups (385 g) all-purpose flour
- ¼ cup jimmie sprinkles
Buttercream Frosting
- ½ cup (113.5 g) butter room temp
- 2 tablespoon sour cream
- ⅛ teaspoon (0.13 teaspoon) salt
- 3-4 cups (360 g) powdered sugar
- 2 tablespoons milk
- 1-2 tablespoons jimmie sprinkles
Instructions
To make cookies:
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Place butter, oil and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add water, egg, vanilla and cake batter extract and mix again until combined.
- Add baking soda, cream of tartar, salt and flour to the bowl and mix on low, until completely mixed. Fold in sprinkles.
- Scoop the dough into large balls. I like to use a 3 tablespoon cookie scoop.
- Place 8 cookie balls on your baking sheet. Flatten cookie balls with a glass until they are about ½ inch thick. I like to spray the bottom of my glass with cooking spray and dip in sugar before flattening. Bake the cookies for 9-11 minutes. You're looking for a barely light golden brown outside rim. Allow to cool completely before frosting.
To make frosting:
- Mix together butter, sour cream, salt and 2 cups of powdered sugar on low until completely combined. Add milk and another 1-2 cups of powdered sugar and mix on medium-high for about 2 minutes. Add more milk or powdered sugar to get desired consistency. Fold in sprinkles. Frost on cooled cookies and top with extra sprinkles.
Notes
Jimmie sprinkles are preferred for the cookies because they won't bleed while baking.
I prefer these cookies to be chilled before eating. It is not necessary to chill them, but might be worth a try for you to see if that's how you prefer them too! Just place them in an airtight container after the frosting has set and they should keep fresh in there for 3-4 days, or in the freezer for longer.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 377kcalCarbohydrates: 54gProtein: 3gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 43mgSodium: 223mgPotassium: 44mgFiber: 1gSugar: 37gVitamin A: 384IUVitamin C: 0.01mgCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!