Recipes
Birthday Cake Cookies
Author:
June Xie
Servings
22 cookies
Prep Time
10 minutes
Cook Time
1 hour 45 minutes
"Crisp on the edges, chewy in the middle and delightfully popping with Spiced Sprinkles, these might just be better than actual birthday cake! These cookies get their classic birthday cake flavor from a combination of vanilla and almond extracts, and the sprinkles add quintessential party magic to each bite. Be sure to reserve 2 tablespoons of sprinkles to press onto each cookie dough ball right before baking for that pop of confetti color!"
Ingredients
-
½ cup (1 stick) butter, room temperature
-
⅔ cup Golden Crystal Turbinado Sugar or granulated sugar
-
¼ cup Panela Cane Sugar or brown sugar
- 1 medium egg
-
2 tsp Nyanza Vanilla Extract
-
½ tsp almond extract
-
½ tsp Wind-Blown Sea Salt
-
1 ½ cups all-purpose flour
-
½ tsp baking soda
-
½ cup Vanilla Rainbow Spiced Sprinkles, divided
Directions
In a large bowl, cream together butter and sugars until light and slightly fluffy. Whisk in egg, vanilla and almond extracts and salt until smooth.
Add in flour, baking soda, and all except 2 tablespoons of the sprinkles into the bowl and fold until evenly combined. Set aside reserved sprinkles in a small bowl.
Transfer batter to the fridge and let chill for at least 45 minutes until slightly firm, up to overnight.
Preheat oven to 350F and line two baking sheets with parchment. Portion chilled dough into 1 ¼” balls, about 1 heaping tablespoon each.
Dip one side of each dough ball into reserved sprinkles and press to secure, slightly flattening each ball. Place dough balls at least 2” apart, sprinkle side facing up.
Bake until edges just barely begin to turn lightly golden and center is puffy, about 10 to 12 minutes. Do not overbake!
Enjoy warm for softer cake batter–like cookies or let cool for at least 30 minutes for fudgier, chewy centers.