Description
These soft and chewy Birthday Cake Cookies are bursting with white chocolate chunks and colorful rainbow sprinkles, delivering the classic flavor of birthday cake in a delightful cookie form. Made with clear vanilla extract to enhance the signature sweet taste, they are perfect for celebrations or anytime you want a nostalgic treat.
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) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Stir them together and set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk or use a hand mixer to blend the melted butter and granulated sugar until fully combined. Add the egg and clear vanilla extract, mixing well to incorporate.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture and stir until almost combined. Fold in the chopped white chocolate and rainbow sprinkles gently with a spatula to avoid overmixing.
- Scoop Cookie Dough: Using a cookie scooper, portion out cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 11-12 minutes, or until the edges look set but the centers remain very soft. In the last 2 minutes of baking, press extra chunks of white chocolate onto each cookie and sprinkle with more rainbow sprinkles for a festive touch.
- Cool and Shape: Remove the cookies from the oven and optionally use a round cookie cutter slightly larger than the cookie to swirl and push in uneven edges for a perfect round shape. Let the cookies cool on the baking sheet for about 10 minutes until firm enough to handle before transferring them to a wire rack to cool completely.
Notes
- Using room temperature eggs helps to mix the batter evenly.
- Pressing extra white chocolate and sprinkles in the last two minutes of baking enhances the appearance and flavor.
- Swirling cookies with a cookie cutter is optional but gives a neat, round shape to each cookie.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: Birthday Cake Cookies, White Chocolate Cookies, Chewy Cookies, Rainbow Sprinkles, Clear Vanilla Extract, Soft Cookies, Birthday Treats
