Birthday Cake Sugar Cookies
These birthday cake sugar cookies are the softest, chewiest, most delicious cookies you will ever make. They're loaded with birthday sprinkles and taste like Funfetti cake batter. If you love birthday cake, these cookies are for you!
Equipment
- 1 mixer stand mixer or hand mixer
Ingredients
- 1 ½ cup all purpose flour regular or gluten free
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter 1 stick, room temperature
- ½ cup granulated sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ cup rainbow Jimmies sprinkles
Instructions
- Preheat the oven to 350°F. Prepare 2 cookie sheets lined with parchment paper.
- Sift the flour into a large mixing bowl. Then, mix in the baking powder and salt.1 ½ cup all purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
- In the bowl of a stand mixer, cream the butter and sugar together. Beat the room-temperature butter and sugar on high speed until the mixture is light and fluffy.½ cup unsalted butter, ½ cup granulated sugar
- Add the egg, egg yolk, vanilla, and almond extract and beat on high for 1 minute.1 ½ teaspoon vanilla extract, 1 egg, 1 egg yolk, ½ teaspoon almond extract
- Mix the dry ingredients into the wet ingredients on low speed. The dough will be thick and slightly sticky.
- Fold the rainbow sprinkles into the cookie dough with a rubber spatula.¼ cup rainbow Jimmies sprinkles
- Use a large cookie scoop to scoop large cookie dough balls. Place 6-8 balls on each cookie sheet and press down on each firmly.
- Bake 1 cookie sheet at a time for 10-12 minutes each. Bake until the edges are slightly golden and the cookies seem set.
- Top the cookies with extra sprinkles when they finish baking. Let the cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Make sure the flour is weighed in grams or spooned and leveled correctly. Compacted flour can result in a dry cookie that will not spread.
Take cold ingredients out of the refrigerator 2 hours before baking.
Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze baked, cooled cookies in an airtight container for up to 30 days. When ready to enjoy, thaw for 1 hour or heat in the microwave.
Nutrition
Serving: 1cookieCalories: 204kcalCarbohydrates: 27.6gProtein: 2.1gFat: 9.4gSaturated Fat: 5.1gCholesterol: 52mgSodium: 111mgPotassium: 31mgSugar: 11.5gCalcium: 15mg
Tried this recipe?Let us know how it was!