Imagine rich butter sugar cookies, filled with sprinkles and chocolate chips and you have these Birthday Cake Cookies. On their own or sandwiched together with simple buttercream, this cute funfetti cookies recipe is the perfect fun birthday treat.
With May, June and July being big birthday months in my family and today my hubbys birthday, I’m thinking about loads of birthday treats right now. These Birthday Cake Cookies look like a mini funfetti birthday cake and they’re super quick to make.
These funfetti cookies are adapted from the most popular cookie on this blog, these Buttery Sultana Cookies and they’re totally addictive – just try to stop at one. I tried … it didn’t work.
This same recipe is my go-to base now whenever I want to create a new batch of cookies because it creates the perfect cookie. I realise that’s subjective but just imagine a cookie that is full of buttery flavour, has crispy edges and a chewy centre and starts with just 6 ingredients.
Ingredients in Birthday Cake cookies
- The basic 6 ingredient cookie dough is flour, baking soda (aka bicarb), salt, sugar, butter and milk.
- The add-ins – these birthday cookies have some added fun by way of sprinkles, chocolate chips, vanilla and an optional buttercream to sandwich them together.
This recipe makes a big batch of cookies so they can be sandwiched together with buttercream but you can easily halve the recipe or make the full amount and freeze half for later.
How to make buttery Birthday Cake Cookies
- Mix the dry ingredients: First mix the flour, baking soda and salt together.
- Onto the dough: First beat together butter and sugar until lightened and fluffy. Now you’ll add the flour in 3 parts, alternating with the vanilla and milk – so one third of flour, vanilla, one third of flour, milk, remaining flour – and beat just to combine after each addition.
- Add the sprinkles and chocolate chips and beat just until it starts forming large clumps.
- Scoop the cookie dough into small scoops (no more than 2 teaspoons) or roll it into small balls but make sure not to pack it tightly then bake them for 12-14 minutes.
The simple vanilla buttercream
This vanilla buttercream has a slight salty kick which makes it near-on addictive to eat straight from the bowl. Between 2 sweet cookies, that salt is just perfect. Feel free to drop the level of salt or use salted butter in place of the unsalted.
- Just beat together all 5 ingredients for 4-5 minutes until you have a fluffy, creamy frosting.
Tips and tricks for cookie baking
- Make sure your baking soda is within it’s best before date and make sure to sift it first so there are no lumps.
- Don’t roll tight balls of dough or if using a cookie scoop, just take one scoop, don’t pack it in. This creates little air pockets so your cookies don’t end up hard.
- The dough is quite dry but able to be pressed together. It’s meant to be this way so don’t add too much moisture. If it isn’t clumping though, just drizzle in a tiny bit extra milk until it is.
- The cookies spread to about twice their width so make sure to sit them a couple of inches apart on the baking trays.
- The butter flavour is intensified if you let the edges get golden but remember the longer you bake the cookies, the crunchier they will be once cool.
- Bake a test cookie – 12 minutes is perfect in my oven for a light golden edge but a crisp edge and chewy centre once cooled. All ovens vary and different climates / altitudes will also affect your baking so bake a test one first and let it cool so you know exactly how long to bake them to your preference.
- Also for the reason above I always suggest using an oven thermometer. Oven thermostats are often out of whack and an oven thermometer is cheap and can remain in your oven indefinitely.
Can cookies be frozen?
Yes, and they’ll taste almost as good as fresh. This cookie dough as well as the baked cookies can be frozen (that’s if you don’t eat them all first).
- The dough should be wrapped well in plastic wrap then placed in an airtight bag or container.
- Baked cookies should also be wrapped well or double bagged and placed in an airtight container.
Variations and substitutions
This birthday cookie recipe is incredibly customisable.
- Chocolate Chips – leave out the sprinkles and use all chocolate chips. This is how my Salted Chocolate Chip Cookies were born.
- Sprinkle colours – use coloured sprinkles to match the theme of the party or the birthday persons favourite colour. These cookies can also be used for baby showers – just change up the sprinkle colour.
- Nuts – add different types of chopped nuts
or try any of the butter sugar cookie recipes below all inspired by my original Buttery Sultana Cookies.
Easy and fun, even for kids to make, these cookies are a definite winner. They’re buttery flavour is irresistible and the funfetti makes them so much fun. Don’t take my word for it though – make a batch of Birthday Cake Cookies in place of the next birthday cake and watch them get greedily devoured.
More buttery cookies
Chunky Salted Chocolate Chip Cookies
White Chocolate Blueberry Cookies
Chocolate Chip Hazelnut Cookies
Chocolate Candy Cane Cookies
Salted Chocolate Chocolate Chip Cookies
White Chocolate Macadamia Cookies
Almond Muscovado Sugar Cookies
Soft Chewy Ginger Cookies
Buttery Sultana Cookies
Birthday Cake Cookies
FOR THE COOKIES
- 260 g (2 cups / 9.1oz) plain (all purp) flour
- 3/4 teaspoon baking soda (bicarb)
- 1/2 teaspoon salt
- 200 g (1 cup / 7oz) white granulated sugar
- 113 g (1/2 cup / 1 stick) unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 tablespoons whole milk (8 tsp, see notes)
- 1/2 cup (100g / 3.5oz) milk chocolate chips
- 1/3 cup sprinkles
- 113 g (1/2 cup / 1 stick) unsalted butter, softened
- 1 1/3 cup icing (powdered) sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
FOR THE COOKIES
- PREP: Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper. If using a stand mixer, attach the paddle attachment.
- MAKE THE DOUGH: Sift together the flour, baking soda and salt and mix to distribute evenly.
- In a separate bowl, beat together the butter and sugar until lightened and fluffy.
- Scrape down the sides of the bowl and alternate, beating just until combined after each - one third of flour, the vanilla, another third of flour, the milk, the remaining flour.
- Set aside 2 tablespoons of chocolate chips. Add the rest, along with the sprinkles to the dough and give the mix another quick beat until just mixed through.
- ROLL & BAKE: Scoop small balls of dough (about 2 teaspoons) and roll into a ball gently (don't press it together too firmly).
- Place on the lined baking trays 1-2 inches apart then dot the tops with the remaining choc chips.
- Bake for about 12 minutes - the longer you bake them the more golden and crispier they'll get.
- Let them cool for a couple of minutes before transferring to a wire rack to cool completely.
FOR THE BUTTERCREAM
- If using a stand mixer use the paddle attachment.
- Combine all ingredients in a large bowl and beat, first on low until combined, then on medium high for 4-5 minutes. It should look pale and fluffy.
- I use a standard Australian 20ml tablespoon (equiv. 4 teaspoons everywhere)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop
- All ovens vary – always test for doneness 2-5 minutes before the recipe suggests
- If you don't want to make a full batch, you can easily scale the recipe to make only half.
- The cookie dough can be frozen
- The baked cookies can also be froze
FOR MORE COOKIE RECIPES, CLICK HERE
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