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Birthday Cake Cookies

These Birthday Cake Cookies are soft, chewy, and filled with sprinkles! A classic birthday cake flavor without the hassle of baking a cake. Made entirely from scratch and one of our family favorites.
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 18 servings
Calories 408kcal
Author Jesseca

Ingredients

For the Cookies:

  • 4-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups 3 sticks butter, at room temperature
  • 1-1/2 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter extract
  • 1/2 teaspoon almond extract
  • 1/2 cup rainbow sprinkles

For the Frosting:

  • 1/2 cup butter softened
  • 1-1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon butter AND almond extract
  • 2 tablespoons heavy cream

Instructions

  • Preheat the oven to 350 degrees. Line two baking trays with parchment paper or a silicone baking mat. Set aside.
  • Combine the flour, baking powder, and salt in a large measuring cup. Gently stir with a fork to combine and set aside.
  • Place the butter and sugar into the bowl of a stand mixer fitted with the paddle attachment, or into a large mixing bowl for a hand mixer. Beat on medium speed for 2 minutes, stopping once halfway through to scrape the sides.
  • Once the butter mixture is light and fluffy, add the eggs and extracts. Slowly stir in the dry ingredients and mix until the dough begins to form, about 2 minutes.
  • Fold in the sprinkles.
  • Scoop 1/4 cup of dough per cookie, rolling into balls and placing at least 2-3 inches apart on the baking tray. Gently press the tops to flatten slightly.
  • Bake for 10-12 minutes or until the edges begin to curl and the top is no longer glossy.
  • Transfer to a cooling rack and let the cookies cool completely before frosting.

The Frosting:

  • Place the butter into a stand mixer fitted with the paddle attachment.
  • Beat for 1 minute.
  • Scrape the sides of the bowl and start to add the powdered sugar, 1/2 cup at a time. Mix well between each addition.
  • Scrape the sides of the bowl and stir in the extracts with the heavy cream.
  • Turn the mixer onto medium speed and let the frosting mix for 5 minutes.
  • Spread onto cooled cookies and top with additional sprinkles.

Notes

Butter extract is optional but adds great flavor to the cookie. You can leave it out or substitute all of the extracts for Cake Batter Extract.
Can you freeze these cookies?
Yes! Roll the dough balls and place in a single layer on a small tray. Freeze for 20 minutes. Transfer to a freezer safe zip top bag and keep stored for up to 3 months. When you are ready, lay out the dough balls onto a lined tray and let sit at room temperature for 20 minutes. Bake as directed.

Nutrition

Serving: 1g | Calories: 408kcal | Carbohydrates: 160g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 197mg | Sugar: 148g