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–+ servings
birthday cake cookies covered in rainbow sprinkles on brown parchment paper.
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4.91 from 11 votes

Birthday Cake Cookies

Say happy birthday in the best way with birthday cake cookies! These sugar cookies are soft, chewy, filled with rainbow sprinkles, and have a classic birthday cake flavor. They are perfect for any birthday occasion and are made completely from scratch, no boxed cake mix is needed!

Equipment

Ingredients

  • 12 tablespoon unsalted butter room temperature
  • 1 cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon clear vanilla extract
  • ¼ teaspoon almond extract
  • 2 cups + 2 tbsp all-purpose flour *see notes for measuring flour*
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ⅓ cup all-natural rainbow sprinkles plus at least ½ cup extra for rolling
US Customary - Metric

Instructions

  • Cream the softened butter, light brown sugar, and granulated sugar together for 3 minutes until light and fluffy.
  • Mix in the egg, egg yolk, almond extract, and vanilla extract until just combined.
  • Mix in the flour, salt, baking soda, and baking powder until almost combined and there are still some dry flour streaks.
  • Then fold in the rainbow sprinkles until just combined.
  • Scoop the dough with a standard cookie scoop (two-tablespoons) onto a parchment-lined baking tray.
  • Fill a shallow bowl with the extra rainbow sprinkles.
  • Roll each cookie dough ball between your hands then dip the top of the ball into the sprinkles so just the top is covered. Don't roll the whole thing in sprinkles, they will just melt!
  • Place them back on the baking tray.
  • Chill the tray of cookie dough in the freezer for 2 hours minimum, or overnight for the best flavor and texture.
  • Then preheat the oven to 350 F/180 C. Bake the cookies spaced 2-3 inches apart on a parchment-lined baking tray for 9-11 minutes, or until the very edges are just golden brown.
  • Let the tray cool on a wire cooling rack before removing them, then enjoy!

Notes

*How to measure flour correctly: If you are not using a kitchen scale to measure the ingredients, you must spoon-level the flour. This means fluffing the flour first, then spooning it into your measuring cup/spoon. Scooping flour straight from the bag will result in dry, thick cookies.*
    • Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
    • Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
    • Use the right sprinkle! Do NOT use nonpareil sprinkles or sanding sugar. It will bleed into the cookie dough and melt in the oven.
    • Underbake the cookies: You should remove them from the oven when the edges are just set and slightly brown with the centers still undercooked. 
    • Variations for this recipe: You can add white chocolate chips for even more cake flavor and extra sweetness. You can also use them for ice cream sandwiches or sandwich them with buttercream!
    • Adjust the colors for any occasion. You can change up the sprinkle color to match Valentine's Day, Super Bowl, Christmas, or any other special occasion!
    • Store the baked cookies in an airtight container or ziplock bag at room temperature for 3-4 days. I do not recommend storing them in the refrigerator!
    • You can easily freeze the cookie dough balls for later! Once the dough has chilled in the freezer for at least two hours, transfer them to an airtight container or freezer bag. They will stay fresh for up to three months and can be baked straight from the freezer.