Birthday Cake Cookies are chewy, buttery, and filled with white chocolate chips and sprinkles. These cookies have that classic birthday cake flavor, without the need for a boxed cake mix - they're made entirely from scratch!
Sometimes, birthdays need cake and cookies. Filled with flavors reminiscent of a classic yellow cake with buttercream frosting, these birthday cake cookies will be the hit of the party.
You will love these birthday cake cookies because they embrace that classic birthday cake flavor - without a boxed cake mix. If you've been looking for a birthday cake cookie that's not made with a boxed cake mix, look no further!
This recipe was made from my curiosity of how to make a cookie actually taste like a classic yellow birthday cake. Turns out, it was as simple as adding some extra vanilla extract, a hint of almond extract, as well as white chocolate chips.
Ingredients and substitutions
Since this is a baking recipe, I do not have many substitutions to offer. Baking is an exact science, and substituting any ingredients that haven't been tested in this recipe may result in a subpar cookie.
Room temperature eggs and butter - room temperature ingredients cream together seamlessly to create an even dough that bakes up nicely in the oven. Butter should not be melted or cold. To bring eggs to room temperature quickly, fill a small bowl with warm tap water. Add your eggs and allow to set for 10 minutes.
Unsalted butter and salt can be substituted with salted butter.
All-purpose flour should not be substituted with other flours. For best success, measure your flour using a kitchen scale. If you don't have a scale, gently spoon flour into your measuring cup and level off with a knife. Scooping directly from a flour bin with the measuring cup compacts the flour into the cup, adding up to 25% extra flour to your cookies. This will cause them to spread less and turn out dry.
Rainbow jimmies are best for this recipe. I recommend using rainbow jimmies instead of nonpareils or sugar sprinkles. Nonpareils like to bleed when mixed into a batter. Jimmies hold up well to baking and look great in the finished product!
White chocolate chips can be omitted entirely, or substituted with chocolate chips. Omitting the chocolate chips will reduce the amount of cookies the recipe makes.
Baking soda is needed for this recipe, not baking powder. The two are not interchangeable.
Making cookie dough
First, cream together your butter and sugars in a large bowl.
Then, add your eggs, vanilla extract, and almond extract, beating until light and creamy.
In a separate bowl, sift or whisk together your dry ingredients to remove any clumps.
Then, add your dry ingredients and slowly incorporate them into the dough, mixing until just combined.
Last, pour in your sprinkles and white chocolate chips and stir them into the dough.
Cover your bowl, or shape your dough into a disk and wrap with wax paper, then refrigerate for at least an hour, up to 24 hours. This gives your flavors time to meld. Your dough will also spread less on the baking sheet when it is chilled.
Using a medium cookie scoop or your hands, form dough into 1.5 tablespoon balls and place 2 inches apart on a parchment lined baking sheet.
Bake until golden brown on the edges and across the tops, then transfer to a cooling rack.
Storage and freezing
Raw cookie dough can be refrigerated for 3 days in a sealed container (or wrapped in plastic). Raw birthday cake cookie dough can be frozen for up to 3 months in a sealed, freezer-safe container. Or, form your dough into a disc, wrap in plastic, and place in a freezer-safe plastic bag.
Baked cookies will keep for up to 5 days in a sealed container at room temperature. To elongate your cookie shelf life, add a slice of bread to the cookie container. Replace the bread as needed (it will get stale as it helps keep your cookies fresh).
Baked cookies can also be frozen for up to 3 months in a freezer-safe container. To thaw, set them on the counter and allow them to come to room temperature. This can take between 30 to 60 minutes.
Birthday Cake Cookies
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 ¾ cups all purpose flour
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ½ cup rainbow sprinkles
- 12 ounces white chocolate chips
Instructions
- In a large bowl, cream together butter and sugars. Add eggs, vanilla extract, and almond extract. Beat for 1-2 minutes, mixture will look fluffy.
- In a separate bowl, whisk (or sift) together the flour, salt, and baking soda.
- Gradually stir dry ingredients into butter mixture until just combined.
- Add white chocolate chips and sprinkles and stir until just combined.
- Cover bowl or wrap dough in wax paper. Chill for at least 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
- Preheat oven to 350 degrees.
- Remove dough from refrigerator. Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls.
- Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for 10-12 minutes, or until lightly browned around edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Equipment Recommendations
Notes
- Your cookies will keep for up to 5 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed. You can keep raw cookie dough in the refrigerator for 3 days.
- Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.
- Try using sprinkles to match your favorite sports team, school colors, holiday colors, or the party's theme colors.
Kura
These are really good. My 2 yo son and I made these without the white chocolate chips. Super easy and delicious.
Josarie Bou
Hi. Just made these on Friday sooo good. Kept the rest in the fridge and made a fresh batch on Saturday. And Sunday made another fresh batch to finish them all. All the family loved it. But I was wondering why when I picked up the cookies after they cooled, they broke in two on Friday. I thought maybe bc it only chilled for one hour as you said. The second fresh batch I made Saturday, they still broke apart just not as much. And the ones I made Sunday a made the balls smaller than 1 1/2 tablespoon as you stated and they held togther. What did I go wrong?? The flavor n texture were great for eating. Just holding it was tedious the first night bc they were breaking apart.
Heather
Hi Josarie, it's hard to say without being in the kitchen with you as to what went wrong. When you say breaking apart, do you mean they were dry/crumbly, or did they spread too much and become brittle? If they were dry/thick/crumbly, that likely means there was too much flour added to the dough. If they spread thin and brittle, that can be caused by a greased cookie sheet (instead of parchment), too much butter/too little flour, or warm dough. Adding too many chocolate chips can also cause cookies to fall apart. Refrigerating shouldn't change the consistency of the dough, only make them spread less in the oven. A smaller cookie will definitely hold together more easily - good idea! If you have any more details I'd love to help you figure out what happened!
Jenny F
I made these yesterday, and they were great! The only thing that I did differently was add 1 cup mini chocolate chips. Sprinkles make them very festive. I use almond extract in other cookies and cakes, but never considered it in a standard cookie like this. Loved it! This recipe is definitely a keeper! Thanks!
Jenny
I think I forgot to rate this with stars on my original comment. 5 stars all the way. 🙂
Danielle
Hi Heather,
Would these cookies work good to make a “cookie sandwich” I’d like to put a coloured frosting in the middle?
Heather
Hi Danielle, that sounds like a super cute idea! These cookies should work for that. If you give it a try, let us know how it goes!
Alex
Could you please post the weight of the flour and sugar by weight (in grams)? I feel more comfortable knowing it's more accurate. When I did the recommended 120g to 1 cup of flour conversion, the cookies came out very oily and kept falling apart. Thanks!
Heather
Hi there, if you click between 'US Customary' and 'Metric' in the recipe card (directly below the ingredient list) this will give you the option of gram measurements. Hope this helps!
Gj
Is it okay to skip the almond extract? Or can I replace it with vanilla extract instead? Thank you so much!
Heather
Almond extract will help give you that cake batter flavor, but it can be omitted if you don't have any on hand.
Taylor
Is it possible to do 3/4 cup butter instead of 1 cup?
Heather
I haven't tried this myself, but I imagine the cookies should still turn out but maybe be less moist. If you give it a try, let us know how it goes!
Natalie
So delicious! My husband claims these are the best cookies he has ever had - we have been devouring these since I baked them a couple of days ago. Thank you for the recipe!
Heather
I'm so glad you both enjoyed the recipe!
Kristine
Hi there. Is it possible to omit the white chocolate chips? Will I have to adjust the recipe? Thank you!
Heather
Hi Kristine, yes you can omit the white chocolate chips - the recipe will make a few less cookies, but won't affect anything else.
Danielle
hi is it possible to store this cookie dough in the fridge or freezer months before baking even with the sprinkles? or will the sprinkles leave a stain on the dough?
Heather
Hi Danielle, I've frozen this dough with the sprinkles and haven't had any issues. As long as you're using rainbow jimmies, they shouldn't bleed (I only have this issue with nonpareils).
Tiffany Dikty
Can you make this into a giant cookie? Like a giant cookie cake kind of cookie? If I did that, what would the baking time be? And would I use a 9-in round cake pan?
Any suggestions would be great!! Thank you!
Heather
Hi Tiffany,
If you'd like to make this recipe into a giant cookie, there are a few options.
By cutting the recipe in half (the amount for 18 cookies), you can do two things:
- Form a 9 inch round disc on a lined baking sheet, bake at 350 degrees for 14-16 minutes, making a 12 inch round giant cookie.
- Or, press into a 9 inch pie pan and bake at 350 degrees for 20+ minutes or until lightly browned across the top to make a cookie pie.
Using the full amount of ingredients (for 36 cookies) you can:
-On a pizza pan, spread cookie dough and bake at 350 for 22+ minutes to make a 14 inch round pizza sized cookie.
-Or, make your cookies into bars in a 9x13 pan like this recipe:
https://thetoastykitchen.com/chocolate-chip-cookie-bars/
Hope this helps!
Tiffany Dikty
Absolutely it does! Thank you so much! I’m making this for my soon to be 6 year old’s birthday party in a few days, this is his choice instead of a cake 😄