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Easy Birthday Cake Cookies with Sprinkles

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Soft, buttery cookies loaded with rainbow sprinkles that taste exactly like a birthday party in every single bite. Quick and easy to make with simple ingredients, these cookies stay soft for days and are perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1¾ cups (220g) all-purpose flour
  • ¼ cup (30g) cake flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (100g) rainbow sprinkles (jimmies-style)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Cream the butter and sugar together in a large bowl using a hand mixer on medium speed. Beat for 2-3 minutes until light and fluffy, scraping down the sides once.
  3. Add the egg, vanilla extract, and almond extract. Beat on medium speed until fully combined, about 30 seconds. Scrape the sides and bottom of the bowl.
  4. In a separate medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt for about 15 seconds.
  5. Add the dry ingredients to the wet ingredients in two additions, mixing on low speed after each until just combined. Do not overmix.
  6. Using a rubber spatula, gently fold the rainbow sprinkles into the dough until evenly distributed, about 5-7 folds.
  7. Using a cookie scoop (1½ tablespoon size), portion out rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets. Do not flatten.
  8. Place one sheet at a time on the middle rack of the preheated oven. Bake for 10-12 minutes, rotating the pan halfway through. Cookies are done when edges are lightly golden and centers look slightly underdone and puffy.
  9. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  10. Let baking sheets cool completely before scooping the next batch.

Notes

Use jimmies-style sprinkles (not nonpareils) to prevent color bleeding. For best results, use room temperature ingredients. If dough is sticky, chill for 15-20 minutes before scooping. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep cookies soft. Freeze baked cookies or raw dough balls for up to 3 months.

Nutrition

Keywords: birthday cake cookies, sprinkle cookies, easy cookie recipe, soft cookies, funfetti cookies

Find it online: https://zorbmeal.com/easy-birthday-cake-cookies-with-sprinkles/