Birthday Cake Cookies
My birthday cake cookies are thick, SO chewy, and topped with cake batter buttercream. Everyday can taste like your birthday with this easy recipe!
I could eat cookies all day everyday. Some of my favorites are Gideon's Chocolate Chip Cookies, Coffee Cake Cookies, and Buckeye Cookies. These birthday cake cookies are my new favorite. The sugar cookie base is super soft and chewy and taste just like cake batter. They are great on their own or top with buttercream frosting for an extra special treat.
Why This Recipe Works: A Sprinkle of Food Science
- Use Butter and Oil: Butter gives us a rich flavor and a small amount of oil helps keeps them moist and chewy for days.
- Add Cornstarch: Unlike flour it is pure starch so it weakens the gluten which gives us soft and thick cookies.
- Secret Ingredient: Use cake batter extract to make these taste just like Funfetti cake.
Ingredient Notes & Shopping Tips
- Butter: Use unsalted room temperature butter. It should be soft but not shiny. If you can make an indent with your finger than you're in the sweet spot. If you use salted butter just leave out the added salt.
- Flour: Measure your flour by spooning it into your measuring cup and leveling with a knife. Avoid dipping your cup in the flour as you may use too much leading to a dry dense cookie.
- Oil: Canola or vegetable work great!
- Cornstarch: Don't leave this out! It will make the cookies soft but not cakey.
- Leaveners: Replace every 6-12 months even if still in date as it loses its effectiveness over time.
- Cake Batter Extract: I like Amoretti or McCormick. If using an oil like LorAnn reduce the amount significantly.
- Egg: Bring to room temp. to help it mix together smoothly. The eggs yolk adds richness.
- Sprinkles: Choose long rainbow jimmies. Avoid nonpareils which can bleed color.
Krystle's Tips: Steal My Culinary School Secrets
- Use the Right Pans: Use light colored baking sheets to avoid overcooking the bottoms. Allow pans to cool in between batches.
- Don't Overmix: After adding the flour mix until just combined. Overmixing can lead to tough gummy cookies.
- Don't Overbake: These cookies are done when the edges are set and beginning to brown. It's okay if the center looks a tad underdone. They'll continue to firm up and cook on the hot pan.
- Use a Cookie Scoop: This gives you pretty even sized cookies that also bake at the same rate.
- Don't Skip Chilling: The dough will be too sticky and may spread or come out flat if not chilled.
More Cookies I Love
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📖 Recipe
Chewy Birthday Cake Cookies
My birthday cake cookies are thick, SO chewy, and topped with cake batter buttercream.
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Servings: 15 Large Cookies
Calories: 316kcal
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Ingredients
For the Cookies
- ½ Cup Unsalted Butter Softened
- 1 Cup Granulated Sugar
- 3 Tablespoons Vegetable Oil
- 1 Egg Plus One Egg Yolk
- ½ Teaspoon Cake Batter Extract
- 2 ½ Cups All Purpose Flour
- 1 Tablespoon Cornstarch
- ½ Teaspoon Baking Powder
- ¼ Teaspoon Baking Soda
- 1 Pinch Salt
- ¼ Cup Rainbow Sprinkles
For the Frosting
- ½ Cup Butter Softened
- ½ Teaspoon Vanilla Extract
- ¼ Teaspoon Cake Batter Extract
- 2 Cups Powdered Sugar
- 1-2 Tablespoons Milk
- 1 Pinch Salt
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Instructions
For the Cookies
- In a large bowl cream butter and sugar until light and fluffy.
- Stir in oil, eggs, vanilla, cake batter extract, cornstarch, baking powder, baking soda, and salt.
- Gradually add flour and stir until just combined. Fold in sprinkles.
- Chill dough for 30-60 minutes.
- Preheat oven to 350 degrees F. Line baking pan with parchment paper.
- Using a large cookie scoop place dough onto prepared pans. Press down slightly with your hand or the back of a glass. Bake for 12-15 minutes. Cool completely.
For the Frosting
- Cream butter, salt, vanilla extract, and cake batter extract. Gradually stir in powdered sugar and add milk until you reach your desired consistency.
- Spread or pipe frosting onto cookies. Garnish with sprinkles and enjoy!
Nutrition
Calories: 316kcal | Carbohydrates: 48g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 43mg | Sodium: 79mg | Potassium: 46mg | Fiber: 1g | Sugar: 32g | Vitamin A: 396IU | Calcium: 16mg | Iron: 1mg
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These birthday cake cookies are soft, chewy, and topped with creamy cake batter frosting. A fun, festive treat that makes any day feel like a celebration!
These birthday cake cookies are delicious and perfect love that icing so good.
Great recipe! So easy to make, super soft and chewy, and very popular with my nieces 🙂 Thank you 🙂
This worked exactly as written, thanks!