Birthday Cake Cookies
These festive birthday cake cookies create the most cakey, soft, chunky cookies! Rainbow sprinkles, white chocolate chips, and almond extract all give the perfect look and taste of birthday cake, in cookie form!
Ingredients
- 1 cup unsalted butter, cubed and cold in the fridge (2 sticks)
- ½ cup granulated sugar
- 1 cup brown sugar
- 1 cup white chocolate chips
- 1¾ cups all purpose flour
- 1¼ cup cake flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 2 large eggs (whisked separately in a small bowl)
- 1 teaspoon almond extract
- ⅓ cup rainbow sprinkles
Instructions
- Add the cold cubed butter into a bowl and break it up just for 30 seconds with an electric hand mixer or with the paddle attachment in a stand mixer.
- Add the granulated sugar and brown sugar. Mix until the sugar is distributed and coating the butter, after about one minute. Add the white chocolate chips. Mix just for 10 seconds to distribute.
- Add the all-purpose flour, cake flour, salt, and baking soda. Mix until it forms fine crumbs, after one to two minutes. It's okay if there are some larger chunks as well.
- Add the whisked eggs and almond extract. Mix just until the dough comes together, for about one minute. It should still be chunky and not entirely smooth. Add the rainbow sprinkles and mix the dough again just until the sprinkles are distributed, after about 10 seconds.
- Gently press the dough into 12 evenly-shaped balls in the palms of your hands and spread them out on a large baking sheet lined with parchment paper.The dough balls should be big, about 2 inches in diameter. Freeze for at least one hour, or until you're ready to bake your cookies.
- Preheat the oven to 350°F. Take the baking tray out of the freezer and let it sit on the counter at room temperature for 5 minutes. The cookie dough will remain frozen, but the baking tray can warm up a bit so the temperature difference isn't too drastic.
- Bake the cookies for 15 to 20 minutes, just until the bottom edges become golden. Let cool for 5 minutes, then enjoy!!
Notes
- Don't skip chilling the dough, otherwise your cookies could spread too much in the oven and become thing and crispy.
- Use jimmies sprinkles (rod shapes) and not nonpareil sprinkles (small round shapes) to prevent the color from bleeding out of the rainbow sprinkles.
- Store unbaked cookie dough in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
Nutrition
Serving: 1cookieCalories: 462kcalCarbohydrates: 63gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 71mgSodium: 223mgPotassium: 115mgFiber: 1gSugar: 39gVitamin A: 517IUVitamin C: 0.1mgCalcium: 59mgIron: 1mg
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