Name: Birthday Cake Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 180 g all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 115 g unsalted butter (melted); 125 g granulated sugar; 1 large egg (room temperature); 1 tablespoon clear vanilla extract; 100 g white chocolate (roughly chopped, plus extra for topping); 50 g rainbow sprinkles (plus extra for topping)

Ingredients

180 g all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

115 g unsalted butter (melted)

125 g granulated sugar

1 large egg (room temperature)

1 tablespoon clear vanilla extract

100 g white chocolate (roughly chopped, plus extra for topping)

50 g rainbow sprinkles (plus extra for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.

Step 2: In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.

Step 3: In a large mixing bowl, combine the melted butter and granulated sugar using a hand mixer or whisk until well combined. Add the egg and clear vanilla extract, then whisk until fully incorporated.

Step 4: Gradually add the dry mixture to the wet ingredients and mix until nearly combined. Fold in the chopped white chocolate and rainbow sprinkles using a spatula, being careful not to overmix.

Step 5: Use a cookie scooper or spoon to portion the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.

Step 6: Bake for 11-12 minutes, or until the edges are set but the centers remain soft. In the last 2 minutes of baking, gently press a few extra white chocolate chunks onto the top of each cookie and sprinkle with additional rainbow sprinkles.

Step 7: Remove from the oven and, if desired, use a round cookie cutter slightly larger than the cookies to gently swirl around the edges for perfectly round shapes. Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a different flavor, try using milk or dark chocolate chunks instead of white chocolate.

Make sure your egg is at room temperature to help the dough mix evenly and create soft cookies.

If you don’t have clear vanilla extract, use regular vanilla extract but note it will add a slight color to the dough.

To keep cookies chewy, avoid overbaking and let them cool on the baking sheet first.

FAQs

Can I freeze the cookie dough?

Yes, you can scoop the dough onto a tray and freeze it for about 1 hour, then transfer the dough balls to a freezer-safe bag for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.

What does clear vanilla extract do for this recipe?

Clear vanilla extract provides the classic vanilla flavor without coloring the dough, giving these cookies their bright, light appearance like a traditional birthday cake.