Description
These soft and chewy Birthday Cake Cookies are bursting with white chocolate chunks and vibrant rainbow sprinkles. Made with clear vanilla extract, they capture the classic birthday cake flavor perfectly in cookie form. Enjoy these festive treats that are easy to bake and a surefire hit at any celebration.
Ingredients
Scale
Dry Ingredients
- 180 g all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 115 g unsalted butter, melted
- 125 g granulated sugar
- 1 large egg, room temperature
- 1 tablespoon clear vanilla extract
Add-ins
- 100 g white chocolate, roughly chopped (plus extra for topping)
- 50 g rainbow sprinkles (plus extra for topping)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set aside.
- Mix Dry Ingredients: In a small bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set this mixture aside for later.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted unsalted butter and granulated sugar using a hand mixer or whisk until well mixed. Add the egg and clear vanilla extract, then whisk until the mixture is completely incorporated and smooth.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients and mix until just combined. Add the chopped white chocolate and rainbow sprinkles, then use a spatula to gently fold everything together to avoid overmixing the dough.
- Scoop Dough: Use a cookie scooper to portion out the dough onto your prepared baking sheet. Place the dough balls about 2 inches apart to allow room for spreading during baking.
- Bake: Bake in the preheated oven for 11-12 minutes, or until the edges are firm but the centers remain soft. For the last 2 minutes, press additional chunks of white chocolate on top of each cookie and sprinkle with extra rainbow sprinkles.
- Cool: Once removed from the oven, optionally swirl each cookie with a round cookie cutter slightly larger than the cookie to shape perfect rounds. Let the cookies cool on the baking sheet for about 10 minutes until firm enough to transfer, then move to a wire rack to cool completely.
Notes
- Using clear vanilla extract preserves the bright white color of the cookies, perfect for that classic birthday cake look.
- Do not overmix the dough once the flour is added to keep cookies soft and tender.
- Pressing extra chocolate and sprinkles on top towards the end of the bake enhances both appearance and texture.
- For perfectly round cookies, use a cookie cutter immediately after baking while they are still warm and pliable.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 35g)
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: birthday cake cookies, white chocolate cookies, sprinkles cookies, soft chewy cookies, festive cookies, easy cookie recipe
