Birthday Cake Cookies: Soft, Sweet, and Colorful

Birthday Cake Cookies bring the joy of a classic birthday cake into a soft, chewy cookie. With sweet vanilla flavor and colorful sprinkles, they’re a fun, anytime treat — no celebration required!

Birthday Cake Cookies

If you love the taste of a classic birthday cake but want something quicker and easier, these birthday cake cookies are for you! They’re soft, buttery, and packed with vanilla flavor, just like a slice of confetti cake. And, of course, there are plenty of sprinkles for that festive touch.

Whether you’re celebrating or just craving something sweet, these cookies bring instant fun to any day!

If you’re anything like me and can’t resist a good cookie (or just have a serious sweet tooth), then check out my Raspberry Cookies, Whipped Shortbread Cookies, Toffee Cookies, and Chocolate Chip Cheesecake Cookies!

Why You Will Love This Recipe

• Easy to make: No fancy techniques, just mix, scoop, and bake!
• Festive and fun: Sprinkles make everything better!
• Soft and chewy: Just like the best birthday cake, but in cookie form.
• Great for any occasion: Perfect for birthdays, parties, or just because you’re craving something sweet.
• Quick and simple: Ready in less than an hour from start to finish!

How To Make Perfect Birthday Cake Cookies

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.

Cream the Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add Eggs: Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extract for flavor.

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

Make the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in Extras: Gently fold in the rainbow sprinkles and ½ cup of white chocolate chips.

Shape the Dough: Scoop out large balls of dough (about 1.5 tablespoons each) and place them on the prepared baking sheets, leaving about 2 inches of space between each.

Add Toppings: Slightly flatten each dough ball with your hand or the back of a glass. Press additional white chocolate chips on top for a decorative touch.

Bake: Bake for 20-22 minutes, or until the edges are set but the centers are still soft. Be careful not to overbake to keep them chewy.

Cool: Let the cookies cool on the baking sheets for about 10 minutes before transferring them to a wire rack to cool completely.

Pro Tips

• Chill the dough: If time allows, chill the dough for 15-30 minutes before baking. This helps with easier handling and prevents the cookies from spreading too much.
• Proper spacing: Leave about 2 inches of space between each cookie on the baking sheet. This gives them room to spread without blending together.
• Add extra toppings: For a more indulgent treat, press a few extra white chocolate chips or sprinkles on top of each dough ball before baking. It makes them look extra festive!
• Don’t overbake: The cookies may look slightly soft in the center when you take them out — that’s okay! They’ll firm up as they cool, staying chewy and delicious.  
• Store properly: Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough or baked cookies for up to 3 months.

Key Ingredients And Substitutions for Birthday Cake Cookies

Butter: We use unsalted butter, softened to room temperature for richness. Margarine or plant-based alternatives can work, but the flavor may change slightly.
Granulated Sugar: Adds the perfect amount of sweetness to balance the flavors. If needed, you can substitute coconut sugar or light brown sugar for a slight variation in taste.
Eggs: Help bind the dough and keep the cookies moist. For an egg-free option, use a flax egg (2 tbsp ground flaxseed + 3 tbsp water per egg).
Flour: We use all-purpose flour to give the cookies structure. For a lighter texture, you can use cake flour.
Rainbow Sprinkles: Sprinkles make these cookies colorful and fun! Rainbow jimmies or other festive sprinkles work best — avoid nonpareils, as they can bleed color.
White Chocolate Chips: These add sweetness and a creamy contrast. Swap them for milk or semi-sweet chocolate chips if you prefer.
Vanilla Extract: A key ingredient for that classic birthday cake flavor. You can also add a bit of almond extract for something a little different.

Frequently Asked Questions

Why have my birthday cake cookies turned out cakey?

Cookies can become cakey if there’s too much flour or if they’re overbaked. Be sure to measure ingredients accurately and bake just until the edges are set. Letting the cookies cool on the baking sheet for a few minutes helps them finish baking without becoming too dry.

Can I make the dough ahead of time?

Yes! You can make the dough up to 2 days in advance and store it in the fridge. Just let it sit at room temperature for 10-15 minutes before scooping if it’s too firm.

Why did my cookies spread too much?

This could be due to warm dough or too much butter. Try chilling the dough before baking and make sure to measure your ingredients accurately, especially the flour.