Funfetti Birthday Cake Cookies with sprinkles recipe
These Funfetti Birthday Cake Cookies pack classic birthday-cake flavor into a soft, chewy cookie loaded with rainbow sprinkles. The dough mixes up in minutes, bakes with tidy edges, and delivers a bakery-style bite every time, perfect for parties, school treats, or any sprinkle-happy celebration
Equipment
- Whisk or Hand mixer
- Mixing Bowls
- Measuring cups and spoons
- Spatula
- Baking Sheet
- Cooling rack
Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour
- 1 ½ tablespoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- ⅔ cup granulated sugar
- 1 large egg at room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract optional
- ½ cup rainbow sprinkles
For the Buttercream Frosting:
- ½ cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1-2 tablespoons heavy cream
- 1 teaspoons vanilla extract
- Pinch of salt
- Extra rainbow sprinkles for topping
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat melted butter with granulated sugar until light and fluffy for 2–3 minutes.
- Add in the egg, then add vanilla and almond extract (optional).
- Gradually mix in dry ingredients until just combined. Gently fold in sprinkles.
- Scoop 1-tablespoon portions onto prepared baking sheets, leaving 2 inches between each. Bake for 10–12 minutes, until edges are set but centers are soft. Cool completely on a wire rack.
- Meanwhile, in a large bowl, beat butter until creamy. Gradually add powdered sugar, beating on low speed. Mix in cream, vanilla, and salt. Increase to high speed and whip for 2–3 minutes, until light and fluffy.
- Pipe the prepared buttercream onto cooled cookies. Top generously with extra sprinkles.Serve immediately or store in an airtight container at room temperature for up to 2 days or refrigerated up to 5 days.
Notes
- Swap vanilla for almond or birthday cake extract for more cakey flavor in cookies.
- If frosting is too thick, add a splash more cream; if too thin, add more powdered sugar.
- Let cookies cool completely before frosting, otherwise the buttercream will melt.
- Store frosted cookies in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
- Bake one sheet at a time on the center rack, and let cookies cool completely before piping so the buttercream stays fluffy.
- Fold in sprinkles into the batter at the very end to prevent breaking.
- Chill the cookie dough before baking to avoid hard or overcooked cake cookies.
Nutrition
Serving: 1cake cookieCalories: 244kcalCarbohydrates: 33.7gProtein: 1.5gFat: 11.3g
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