These Birthday Cake Cookies are filled with rainbow sprinkles and white chocolate chips! Perfect for birthday parties, celebrations, or for when you are just craving something extra sweet!
Are you ready to celebrate?! Try these birthday cake cookies! They are made with lots of rainbow sprinkles making them super FUN! The almond extract gives these cookies their classic birthday cake flavor! This recipe comes together in no time and everyone is sure to love these cookies!!
Make sure to not overbake these cookies! They may seem underdone in the center once removed from the oven, but that is exactly what you want! They will continue to bake and set once removed from the oven leaving you with the perfect cookie!Â
Ingredients for Birthday Cake Cookies
All you need are a handful of simple pantry ingredients to make these Birthday Cake Cookies!Â
- Unsalted Butter: Use unsalted butter that has been softened to room temperature.
- Light Brown Sugar: Make sure to pack the brown sugar into the measuring cup when measuring. The brown sugar gives these cookies their chewy and gooey center.
- Granulated Sugar: Use regular granulated sugar to give the cookies their crispy edges.
- Eggs: The recipe calls for 2 large eggs that have been brought to room temperature.
- Vanilla Extract: Do not use imitation vanilla for this recipe. Use pure vanilla extract for the best flavor.
- Almond Extract: Just 1/4 teaspoon gives these cookies their birthday cake flavor!
- All-Purpose Flour: Make sure to measure the all-purpose flour using the spoon-and-level method to ensure that the proper amount of flour is used. Adding too much flour will lead to dry and crumbly cookies.
- Baking Soda: Leavening agent used to help the cookies spread.
- Cornstarch: The addition of 2 teaspoons cornstarch gives the cookies the perfect soft and chewy texture.
- Salt: Balances the sweetness of the cookie.
- Rainbow Sprinkles: Use 3/4 cup rainbow sprinkles. I like to Betty Crocker Rainbow Sprinkles because of their bright color! I also like to roll the cookies in extra sprinkles prior to baking!
- White Chocolate Chips: Use 1 1/2 cups white chocolate chips in the cookies. I also like to add additional chocolate chips to the cookies before baking.
Chilling the Cookie Dough
This recipe only requires 30 minutes of chilling time! Allowing the cookie dough to chill for half hour allows the butter to solidify ensuring that the cookies do not spread too much in the oven! Also, chilling the cookie dough deepens the flavor of the cookies! If needed, you can chill the cookie dough overnight or up to 48 hours. This makes this recipe the perfect make ahead dessert!
Making Birthday Cake Cookies
- Cream together butter, light brown sugar, and granulated sugar for 3 minutes until light and fluffy. Add in the whole egg and then the egg yolk, beating well after each addition. Beat in vanilla extract and almond extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, cornstarch, and salt. Add to wet ingredients and beat until just combined. Mix in rainbow sprinkles and white chocolate chips.
- Cover and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop dough onto baking sheet. Roll in extra rainbow sprinkles and top with extra white chocolate chips
- Bake for 12 minutes. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.
Tools and Equipment for the Best Cookies
Other Cookies to Try
Birthday Cake Cookies
Course: DessertDifficulty: Easy16
cookies15
minutes12
minutes30
minutesChewy, crispy, and gooey cookies made with rainbow sprinkles and white chocolate chips.
Ingredients
1 cup unsalted butter, room temperature
3/4 cup light brown sugar, packed
2/3 cup granulated sugar
1 large egg + 1 egg yolk, room temperature
2 tsp vanilla extract
1/4 tsp almond extract
2 1/4 cup all-purpose flour
1 tsp baking soda
2 tsp cornstarch
1/2 tsp salt
3/4 cup rainbow sprinkles (plus additional for rolling each cookie)
1 1/2 cup white chocolate chips ( plus additional for topping each cookie)
Directions
- Cream together butter, light brown sugar, granulated sugar, and lime zest for 3 minutes until light and fluffy. Add in one whole egg and then the egg yolk, beating well after each addition. Beat in vanilla extract and almond extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, cornstarch, and salt. Add to wet ingredients and beat until just combined. Mix rainbow sprinkles and white chocolate chips.
- Cover and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop and roll dough into a ball. Roll tops of each cookie in rainbow sprinkles and top with extra white chocolate chips.
- Bake for 12 minutes. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.
Loved this Recipe?
Tried and loved this recipe? Leave a comment below and share on Instagram! Make sure to tag @simplyplatedbylindsey and use #simplyplatedbylindsey! I can’t wait to see and share your bake!
