Birthday Cake Cookies {from scratch}

Cheerful and easy birthday cake cookies! Made from scratch and bursting with white chocolate chips, sprinkles and that cake batter like flavor. You will love this soft and chewy cookie recipe!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

I'm clearly on a funfetti, rainbow-sprinkled-filled birthday cake kick these days! If you are looking for a healthier birthday cake snack, we've got homemade birthday cake protein bars. Or if you want an indulgent weekend breakfast go for funfetti cinnamon rolls. And if you are ready for ice cream, try my funfetti ice cream.

In the meantime, let's bake these celebration worthy birthday cake cookies!

This post was originally published in February of 2019 and has been updated with new photos and helpful information. The recipe remains the same.

why you will love this cookie recipe

• Classic birthday cake flavor!
• The cookies have a slightly crisp outside and a soft and chewy center.
• Made 100% from scratch, without a cake mix.
• A short chill time.
• Sprinkles!!!

what is a birthday cake cookie?

Birthday cake cookies have a texture similar to chocolate chip cookies, but have that funfetti or birthday cake flavor. This cookie recipe has that classic birthday cake flavor without using a box cake mix; thanks to vanilla and almond extracts, white chocolate chips and sprinkles.

cookie ingredients {and substitutions}

• All-purpose flour ~ use a kitchen scale or the scoop and level method to make sure you have the correct amount of flour. A 1 to 1 gluten free flour can be substituted.
• Cornstarch ~ adds softness to the baked cookies.
• Kosher salt ~ if you only have table salt, use half the amount.
• Baking soda ~ gives the cookies a little lift so they are nice and thick.
• Brown sugar ~ adds sweetness and chewiness. I use dark brown sugar, but light brown sugar also works.
• Granulated sugar ~ adds sweetness and structure to the cookies.
• Unsalted butter ~ this ingredient needs to be room temperature so pull it out of the refrigerator 1-2 hours prior to starting the recipe. If you use salted butter, leave out the kosher salt.
• Large eggs ~ I have not tested this recipe with any egg substitutes.
• Vanilla ~ pure vanilla extract is usually my first choice, but for the birthday cake flavor an imitation vanilla works really nice here too.
• Almond extract ~ just a hint to really bring out the funfetti birthday cake flavor. If you don't like almond extract you can substitute with vanilla, but you will lose a little of the birthday cake flavor. I use Cook's.
• White chocolate chips ~ adds flavor. I use Ghirardelli.
• Sprinkles ~ use rainbow jimmies. These are the long sugar strands that people use on ice cream. Nonpareil {the little hard round balls} will bleed into the cookie dough and have a hard and crunchy texture, which isn't what we are going for with these cookies.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

how to make funfetti cookies

Start by whisking together the flour, baking soda, cornstarch and kosher salt and set aside. Then cream the butter, granulated sugar and brown sugar on medium-high with a stand mixer fitted with the paddle attachment or with a hand-held mixer, until light and fluffy. Don't skimp on this step, okay?

Scrape down your bowl and add the eggs and vanilla and almond extracts. Mix until well combined.

Now with the mixer on low, add the flour mixture and blend until just combined and a few streaks of flour are still showing.

Fold in the white chocolate chips and sprinkles with a spatula.

Once the cookie dough comes together, use a cookie scoop to portion the dough and chill in the refrigerator for one hour. {This size 30 scoop is my favorite for cookies}.

Finally, bake the cookies until the edges are set. They will look slightly underdone in the centers. Allow the cookies to cool on the pan for 5 minutes and then transfer to a wire cooling rack to cool completely.

why chill the birthday cake cookie dough?

Chilling the dough allows the butter to solidify. When the fat {butter} is cold the cookies will spread less resulting in a thicker cookie. Chilled cookie dough also allows the flavors to develop and the flour to hydrate yielding a thicker and chewier cookie.

other ways to serve these soft cookies

• Sandwich two cookies with buttercream or Swiss meringue for a "stuffed" birthday cake cookie.
• Sandwich two cookies around ice cream for ice cream sandwiches.
• Dip half the cookie in melted chocolate or white chocolate. Top the chocolate with more sprinkles if desired.

how to store

• Baked cookies can be stored at room temperature for up to 4 days in an airtight container.
• Cookies can also be frozen after they have cooled. This is by far my favorite way to store cookies for freshness. Store in an airtight container or zip top bag for up to 3 months. The cookies will thaw at room temperature in about 30 minutes.
• Chilled cookie dough balls can be kept in the refrigerator for up to 2 days before baking.
• You can also place the chilled cookie dough balls in the freezer to be baked at a later time. Store them in an airtight container or zip top bag for up to 3 months. When you are ready to bake the cookies, place the frozen dough on your prepared baking sheets while the oven preheats; the baking time may increase by 1-2 minutes.

Remember to snap a picture and tag me on Instagram if you make these Birthday Cake Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more classic cookie recipes to try

• Buttercream Sugar Cookies
• Chocolate Chippers
• Easy, NO CHILL Sprinkle Cookies
• Soft and Chewy Oatmeal, Coconut, Chocolate Chip Cookies
• Lemon Pistachio Biscotti