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
- 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
- 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.
- 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.
- Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!