Birthday Cake Cookies: Soft, Fun, and Full of Sprinkles

Birthday Cake Cookies are one of my favorite ways to add a little celebration to the dessert table. They’re soft, chewy, and loaded with rainbow sprinkles and white chocolate chips in every bite.

Birthday Cake Cookies

These birthday cake cookies are everything you love about a classic birthday cake, packed into an easy, homemade cookie! They’re soft, buttery, loaded with vanilla flavor, and, of course, tons of rainbow sprinkles. Ready in less than an hour, they’re perfect for when you want something festive without spending hours baking.

I love sharing these at parties or just whipping up a batch when I’m craving a little extra fun in my day!

If you’re craving more easy and delicious cookie recipes, you’re in the right place — there’s plenty more to enjoy! Chocolate Chip Cheesecake Cookies, Brownie Cookies, Apple Pie Cookies, Cranberry White Chocolate Oatmeal Cookies, and White Chocolate Raspberry Cookies.

Why You’ll Love This Recipe

• Birthday Cake Flavor: All the sweet, buttery vanilla goodness without baking a whole cake.
• Soft and Chewy: These cookies have the perfect melt-in-your-mouth texture.
• Sprinkle Fun: Rainbow sprinkles make every bite extra festive.
• Quick and Easy: They are so easy to make and perfect for last-minute treats.
• Crowd-Pleaser: A hit with both kids and adults at any party or gathering.

How to Make Perfect Birthday Cake Cookies

Preheat: First, preheat your oven to 350°F (175°C). Then, line a couple of baking sheets with parchment paper to keep cleanup easy and the cookies from sticking.

Cream the Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until the mixture looks light and fluffy — about 3 to 4 minutes. This step makes the cookies extra soft.

Add Eggs: Crack in the eggs one at a time, mixing well after each, so the dough stays nice and smooth. Then stir in the vanilla extract to give the cookies that sweet birthday cake flavor.

Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Bring it All Together: Slowly mix the dry ingredients into the wet just until a dough forms. Don’t overmix — that’s the secret to soft, tender cookies.

Fold in the Sprinkles: Carefully stir in the rainbow sprinkles and half of the white chocolate chips, making sure they’re evenly spread throughout the dough.

Shape the Cookies: Scoop about 1.5 tablespoons of dough for each cookie and drop them onto your lined baking sheet. Give them about 2 inches of space to spread, then gently press the tops down a little.

Add Extra Chocolate: Before baking, press a few extra white chocolate chips onto each cookie. It’s a simple touch that makes them look extra festive.

Bake: Bake for 20–22 minutes, until the edges are set but the centers still look a little soft. Don’t worry — they’ll finish setting as they cool!

Cool: Let the cookies sit on the baking sheets for about 10 minutes. This helps them firm up so they don’t fall apart when you transfer them to a wire rack.

Pro Tips

• Chill the Dough: If you have a little extra time, chill the dough for 15–30 minutes before baking. It helps the cookies hold their shape and makes the dough easier to work with.
• Space Them Out: Leave about 2 inches between each cookie on the baking sheet. This way, they have room to spread without running into each other.
• Don’t Overbake: Take the cookies out when the edges are set but the centers still look a little soft. They’ll keep baking on the hot sheet and stay chewy once cooled.
• Store Properly: Keep cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies or raw dough for up to 3 months.
• Use Parchment Paper: Lining your baking sheets with parchment not only helps prevent sticking, but also makes cleanup super easy.
• Let Them Cool: Give the cookies about 10 minutes on the baking sheet before moving them to a wire rack. This helps them set up without falling apart.

Key Ingredients and Substitutions

Unsalted Butter: Brings that rich, buttery flavor and keeps the cookies soft.

Granulated Sugar: Sweetens the cookies and helps create that light, tender crumb.

Eggs: Add structure and moisture. Room temperature eggs blend more smoothly into the dough.

Vanilla Extract: Gives that classic birthday cake flavor. For a little extra sweetness, try adding a splash of almond extract too.

All-Purpose Flour: The main ingredient that holds the cookies together. A gluten-free 1:1 flour blend works too if you need it.

Rainbow Sprinkles: Sprinkles make these cookies even more fun! For the best results, use jimmies (the long sprinkles) to prevent color bleeding.

White Chocolate Chips: Add creamy sweetness to each bite. Feel free to swap for milk or semi-sweet chocolate if you prefer.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes, you can! The dough can be made up to two days in advance and stored in the fridge. If it becomes too firm, let it sit at room temperature for 10–15 minutes before scooping to soften it up.

Why did my birthday cake cookies spread too much?

Excess spreading is often due to warm dough or too much butter. To prevent this, chill the dough before baking and double-check your measurements, especially for butter and flour.

Why have my birthday cake cookies turned out cakey?

Cookies can turn out cakey if too much flour is used or if they’re overbaked. To get the perfect texture, measure your ingredients carefully and bake just until the edges are set. Allow the cookies to cool on the baking sheet for a few minutes so they finish baking without drying out.

Are there healthier ways to make birthday cake cookies?

Definitely! I like swapping a little of the all-purpose flour for whole wheat flour. I’ll also cut back a bit on the sugar and sometimes use fewer white chocolate chips or sprinkles. Honestly, you won’t even miss them — the cookies still come out sweet, soft, and totally delicious.