Birthday Cake Cookies
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.
Servings: 20 Cookies
Ingredients
- 1 cup Unsalted Butter softened
- 1¼ cups Granulated Sugar
- 2 large Eggs at room temperature
- 1 tsp Vanilla Extract
- 3 cups All-Purpose Flour
- 1½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ¾ cup Rainbow Sprinkles
- ½ cup White Chocolate Chips + extra on top
Instructions
- Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper.
- In a large bowl, beat the butter and sugar together until the mixture is light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each, then stir in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet ingredients, stirring just until everything is combined.
- Gently fold in the rainbow sprinkles and ½ cup of white chocolate chips.
- Scoop about 1.5 tablespoons of dough for each cookie and place them on the prepared baking sheets, leaving about 2 inches between each one.
- Lightly flatten the tops of the dough balls with your hand or the back of a glass, then press a few extra chocolate chips on top if you like.
- Bake for 20–22 minutes, until the edges are set but the centers still look a little soft. Don’t overbake.
- Let the cookies cool on the baking sheets for about 10 minutes before moving them to a wire rack to cool completely.