It’s a birthday cake but in cookie form. These birthday cake cookies are packed with colorful rainbow sprinkles, white chocolate chips, and golden Oreo cookies.
They’re incredibly easy to make, making them a perfect choice for any occasion even if it’s not for a birthday.
You have cookie lovers and then you have cake lovers. I’m a bit of both, but when it’s my birthday I have to have a slice of cake no matter what. But it doesn’t mean I don’t enjoy cookies, especially these birthday cookies. Who could resist a chewy cookie with colorful sprinkles, and chunks of golden Oreos?
These birthday cake cookies have soft and chewy centers with the perfect round edges and are delicious in every bite. But I must say my favorite thing about these cookies is eating the raw cookie dough balls. I’m not promoting it, but just take a bite if you’re open to it, you won’t be disappointed. You’ll find that this won’t be the last time you’ll be making this, you might even double the recipe next time.
Why you should make these Birthday Cake Cookies:
Easy recipe with no chill time required!
You can easily customize the cookies with different sprinkles or mix-ins.
These Birthday Cake Cookies will please sugar cookie or chocolate chip cookie lovers! If you’re looking for a small batch sugar cookie and small batch chocolate chip cookies I have one a great one for you!
Ingredients for Birthday Cake Cookies
- Butter: Make sure to use real butter for the best results and flavor. For this recipe, it’s preferable to use unsalted butter.
- Granulated sugar/ brown sugar: A blend of both sugars creates chewy cookies with.
- Eggs: Always use large eggs.
- Imitation Vanilla extract/ almond extract: A combination of both these extracts mimics the taste of cake batter flavoring. Imitation vanilla is preferred in this recipe but if you only have pure vanilla extract that is fine too.
- Flour: Regular all-purpose flour is best used in this recipe.
- Baking soda/ baking powder: Both these leavening agents help spread and create the perfect texture for a cookie.
- Rainbow sprinkles: Because simply sprinkles make everything better. Feel free to use your favorite sprinkles here.
- White chocolate chips: These can be swapped with chopped white chocolate chunks if you feel more indulgent.
- Golden Oreo: You can substitute this with any other cookie, but the golden Oreos give these birthday cake cookies a special touch.
Instructions:
You can make birthday cake cookies using a stand mixer with a paddle attachment or an electric hand mixer and a large bowl.
Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar for 2-3 minutes until light and fluffy.
Add the eggs one at a time, followed by the vanilla and almond extracts. Mix until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Gently fold in the rainbow sprinkles, white chocolate chips, and chopped golden Oreos until evenly distributed throughout the dough.
Use a cookie scoop to portion the dough onto the prepared baking sheet, leaving space between each cookie.
Place more crushed golden oreo pieces on top of the cookies before baking.
Bake for 10-12 minutes or until the edges are golden brown.
Allow the baked cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Birthday Cake Cookies
Thicker Cookies:
Allow the cookies to sit in the refrigerator for 1 hour before baking.
Measuring Flour:
Always fluff, scoop, and scrape off excess flour. Too much and too little flour will create a different texture cookie. I always recommend using a kitchen scale to measure most accurately versus a measuring cup.
Room Temperature Ingredients:
Make sure your butter and egg are at room temperature. Room temperature ingredients will help the ingredients combine better.
Oven Temperature:
Your oven may run hotter. Having an oven thermometer if your oven is a little older will help you understand your oven more. I baked these cookies in my toaster oven (convection) at 350°F for 10-12 minutes.
But I know my regular electric oven would take 12-14 minutes. So, just adjust the bake time according to your oven. If you’re unsure, begin by starting at 8 minutes and then gradually increase the time by one or two minutes until the cookies are done.”
Underbake:
The best way to achieve a soft and chewy center is underbaking. A simple and free tip! The cookies may look undercooked when taken out of the oven but wait and see what the cooled cookies will look like once they have fully cooled.
Use Parchment paper or Silpat:
Easier cleanup for one and it ensures the cookies will bake evenly. DO NOT EVER bake on aluminum foil or a greased cookie sheet.
Round Cookies:
Cookie Scooting is what it’s called. Right when the cookies come out of the oven, take a small bowl, cup, or cookie cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round. You can also use the back of a spoon and push the cookie edges in to have round edges.
How do I make large cookies?
Use a large cookie scoop and make the cookies for 12 to 14 minutes.
Cookie Storage:
Store cookies in an airtight container for 3-4 days or freeze baked cookies in a freezer bag or freezer safe container for up to 3 months.
For More Birthday Cake Inspired Desserts:
Birthday Cake Cookies with Golden Oreos
Ingredients
- 3 cup All Purpose flour
- 1 tbsp Cornstarch
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Salt
- 1 cup Butter Unsalted, Room temperature
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 Large Eggs Room Temperature
- 2 tsp Imitation Clear Vanilla Extract
- 1 tsp Almond Extract
- 1/2 cup Sprinkles
- 3/4 cup White Chocolate Chips
- 10 Crushed Golden Oreos
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar for 2-3 minutes until light and fluffy.
- Add the eggs one at a time, followed by the vanilla and almond extracts. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the rainbow sprinkles, white chocolate chips, and chopped golden Oreos until evenly distributed throughout the dough.
- Use a cookie scoop to portion the dough onto the prepared baking sheet, leaving space between each cookie.
- Place more crushed golden oreo pieces on top of the cookies before baking.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the baked cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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