Birthday Cake Cookies bring the joy of celebration to every bite, combining soft, chewy textures with a burst of nostalgic flavor. These cookies are studded with colorful sprinkles and infused with vanilla, creating a treat that’s as fun to look at as it is to eat. With just under an hour of prep and a quick 9-minute bake, they’re surprisingly simple to make yet feel indulgent. Perfect for parties or a sweet pick-me-up, they’re guaranteed to brighten any day.
Each cookie is rich and buttery, with a delicate crumb that melts in your mouth, while the sprinkles add a playful crunch. Chilling the dough for an hour ensures they bake up perfectly thick and golden. At 261 calories per cookie, they’re a delightful indulgence that’s worth every bite. Whether you’re celebrating a special occasion or just treating yourself, these cookies are a festive, irresistible delight.
Ingredients for Birthday Cake Cookies
- For Cookies:
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg + 1 large egg white
- ½ teaspoon clear vanilla extract (may substitute regular vanilla extract)
- 3 ¼ cups (375 g) cake flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- ¾ teaspoon table salt
- For Frosting:
- 4 Tablespoons (57 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, softened (use full-fat “brick-style” cream cheese)
- 2 ½ cups (315 g) powdered sugar
- ½ teaspoon clear vanilla extract (may substitute regular vanilla extract)
- ⅛ teaspoon salt
- 1 batch confetti crumbs (or sprinkles for topping)
Step-by-Step Instructions
- Make the Cookie Dough: In a large bowl, combine softened butter and granulated sugar. Use an electric mixer (or stand mixer) to beat until light, creamy, and well-combined.
- Stir in the egg, egg white, and vanilla extract until completely incorporated.
- In a separate bowl, whisk together cake flour, cornstarch, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring on low speed until fully combined. (Tip: Add the flour mixture in 4 parts, stirring until just combined after each addition.)
- Form the dough into a 1” thick disk, wrap it in plastic wrap, and refrigerate for at least 1 hour. (While the dough chills, prepare your confetti crumbs if using.)
- Bake the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper (or use an ungreased cookie sheet).
- Remove the chilled dough from the refrigerator and transfer it to a lightly floured surface. Roll the dough to ¼-½” (about 1 cm) thick.
- Use a 2” (5 cm) round cookie cutter to cut out cookies, placing them on the prepared baking sheet at least 2” (5 cm) apart.
- Bake for 8-10 minutes. Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack to cool completely.
- Make the Frosting: Combine softened butter and cream cheese in a bowl. Use an electric mixer to beat until smooth and lump-free.
- Gradually add powdered sugar, mixing until fully combined.
- Stir in vanilla extract and salt.
- Decorate: Pipe or spread the frosting over the cooled cookies. Immediately top with confetti crumbs or sprinkles.
Fun Frosting and Topping Ideas
While the recipe suggests using confetti crumbs or sprinkles, you can get creative with your toppings! Try crushed candy bars, mini chocolate chips, or even edible glitter for extra sparkle. For a fruity twist, add a drizzle of raspberry or lemon glaze over the frosting. The possibilities are endless!
Perfect Pairings for Birthday Cake Cookies
These cookies are a hit on their own, but they pair wonderfully with a glass of cold milk or a scoop of vanilla ice cream. For a festive touch, serve them alongside a slice of birthday cake or a colorful fruit platter. They’re also great for gifting—wrap them in a cute box with a ribbon!
Storage Tips to Keep Cookies Fresh
Store your cookies in an airtight container at room temperature for up to 3 days. If you’ve frosted them, place a sheet of parchment paper between layers to prevent sticking. For longer storage, freeze unfrosted cookies in a freezer-safe bag for up to 2 months. Thaw and frost when ready to serve!
Time-Saving Hacks for Busy Bakers
Short on time? Skip the rolling and cutting by scooping the dough into 1-inch balls and flattening them slightly before baking. You can also prepare the dough a day ahead and refrigerate it overnight. For the frosting, use a pre-made vanilla frosting and jazz it up with a dash of vanilla extract and sprinkles!
Common Questions Answered
Wondering if you can use regular flour instead of cake flour?
Yes, but the texture will be slightly denser. For a closer match, replace 2 tablespoons of all-purpose flour per cup with cornstarch.
Can you skip the chilling step?
It’s not recommended—chilling helps the cookies hold their shape and prevents spreading. Patience pays off!
Birthday Cake Cookies
Ingredients
For Cookies
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg + 1 large egg white
- 1/2 teaspoon clear vanilla extract may substitute regular vanilla extract
- 3 1/4 cups cake flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- 3/4 teaspoon table salt
Frosting
- 4 Tablespoons unsalted butter softened
- 4 oz cream cheese softened (use full-fat “brick-style” cream cheese)
- 2 1/2 cups powdered sugar
- 1/2 teaspoon clear vanilla extract may substitute regular vanilla extract
- 1/8 teaspoon salt
- 1 batch confetti crumbs
Instructions
- Combine softened butter and granulated sugar in a large bowl and use an electric mixer (or stand mixer) to beat until light, creamy, and well-combined.
- Stir in egg, egg white, and vanilla extract until completely incorporated.
- In a separate bowl, whisk together cake flour, cornstarch, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring on low-speed until completely combined (I’ll usually add the flour mixture in 4 parts, stirring until just-combined after each addition).
- Form dough into a 1” thick disk and wrap with plastic wrap. Refrigerate for at least 1 hour before proceeding (note: while the dough chills you can prepare your confetti crumbs, linked in the ingredients list above).
- Once dough has chilled, preheat your oven to 350F (175C) and line a baking sheet with parchment paper (or bake cookies directly on ungreased cookie sheet).
- Remove chilled dough from the refrigerator and transfer to a clean, lightly floured surface. Use a rolling pin to roll dough to be between ¼-½” (about 1 cm) thick (see note if you have any difficulty).
- Use a 2” (5cm) round cookie cutter to cut out cookies as close together as possible and place on prepared baking sheet, spacing cookies at least 2” (5cm) apart.
- Bake in 350F (175C) oven for 8-10 minutes. Allow cookies to cool on their baking sheet for at least 5-10 minutes before carefully removing to a cooling rack to cool completely before decorating.
- Combine butter and cream cheese and use an electric mixer to stir together until smooth, creamy, and lump-free.
- Gradually add powdered sugar until completely combined.
- Stir in vanilla extract and salt.
- Pipe or spread frosting over cooled cookies (I use a ½” open tip for piping). Immediately top with confetti crumbs, if using (or just top with sprinkles!).