Birthdays are synonymous with cake, but what if you could capture that joyous flavor in a convenient, bite-sized treat? Enter birthday cake cookies – a delightful fusion of cookie and cake that promises to elevate any celebration. These cookies aren’t just desserts; they’re edible confetti, bursting with the nostalgic taste of vanilla, sprinkles, and pure happiness.
What sets birthday cake cookies apart is their ability to evoke the essence of a classic birthday cake without the need for a fork or plate. The soft, chewy texture combined with the sweet, buttery flavor creates a symphony of sensations that dance on your taste buds. Each cookie is a miniature celebration, adorned with colorful sprinkles that add a touch of whimsy and charm. Whether you’re hosting a party or simply craving a sweet escape, these cookies are guaranteed to bring a smile to your face.
Making birthday cake cookies is an adventure in itself. The process begins with a simple sugar cookie dough, infused with vanilla extract to mimic the flavor of a traditional birthday cake. The real magic happens when you fold in a generous amount of sprinkles, transforming the dough into a vibrant, festive creation. As the cookies bake, the aroma fills your kitchen, creating an irresistible invitation to indulge. These cookies are more than just a treat; they’re a symbol of joy, celebration, and the simple pleasures of life.
These cookies are by far my fiancés FAVORITE cookie. He loves the sweet blend of the white chocolate chip with with buttery flavor. The infusion of birthday cake flavor was a recent one for this recipe, but changed the game! If you have birthday cake extract, it is a must try! If not, almond extract, or vanilla extract in place will suffice.
Now, let’s dive into making these delightful treats. First, ensure your butter is cold and cubed for that perfect texture. Creaming the butter and sugars together is key, so don’t rush this step. For the dry ingredients, whisking them together ensures even distribution, preventing pockets of baking soda or powder. When combining wet and dry ingredients, mix until just incorporated to avoid tough cookies. Chilling the dough is crucial; it prevents excessive spreading and enhances flavor. Bake until the edges are golden brown, but the centers remain slightly puffy – they’ll flatten as they cool.
The Recipe
Ingredients:
- 3 1/4 cups all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 sticks unsalted butter, cold, cubed
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon birthday cake extract
- 1 1/2 cups crushed chocolate chips
- 1/2 cup sprinkles
Equipment:
- Stand mixer
- Measuring cups and spoons
- Mixing bowls
- Whisk
- 1/3 cup scoop
- Nonstick baking sheet(s)
Prep Time: 15 minutes
Bake time: 14-16 minutes
Total Time: 29-32 minutes
Yield: 14 giant cookies
Instructions:
1. Cream the Butter and Sugars:
Place the cold, cubed butter, brown sugar, and granulated sugar into the bowl of a stand mixer.
Cream together on medium speed until the mixture is light and fluffy. This should take about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure even mixing.
2. Add Eggs and Extracts:
Add the eggs one at a time, mixing well after each addition.
Pour in the vanilla extract and birthday cake extract. Mix until just combined.
3. Combine Dry Ingredients:
In a separate mixing bowl, combine the flour, salt, baking powder, and baking soda.
Add the crushed chocolate chips and sprinkles to the dry ingredients.
Whisk all the dry ingredients together until they are evenly distributed. This ensures that the baking powder and baking soda are well mixed into the flour.
4. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet ingredients in the stand mixer.
Mix on medium speed until everything is just incorporated. Be careful not to overmix the dough, as this can result in tough cookies.
5. Scoop and Chill Dough:
Using a 1/3 cup scoop, portion out the dough onto a nonstick baking sheet.
Make sure to leave plenty of space between each cookie, as they will spread during baking. A large cookie sheet can typically fit about 8 cookies.
Place the baking sheet with the scooped dough into the refrigerator to chill for 1 hour. This step is crucial as it prevents the cookies from spreading too thin while baking.
6. Bake the Cookies:
Preheat your oven to 375°F (190°C).
After the dough has chilled for an hour, take the baking sheet out of the refrigerator.
Place the baking sheet in the preheated oven and bake for 14-16 minutes. The cookies are done when the edges are slightly crispy and the top is golden brown but still a little puffy.
7. Cool and Serve:
Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes. They will flatten slightly as they cool.
Transfer the cookies to a wire rack to cool completely.
Serve warm with a glass of milk, and enjoy!
Tips/Tricks
Want to take your cookies to the next level? Consider these tips and tricks. Experiment with different extracts, like almond or lemon, to add a unique twist. For extra festive cookies, roll the dough balls in additional sprinkles before baking. If you prefer a softer cookie, slightly underbake them. For a crispier cookie, bake them a bit longer. And here’s a pro tip: gently press extra white chocolate chips onto the warm cookies as soon as they come out of the oven for a visually appealing finish.
Enjoy your delicious birthday cake chocolate chip cookies!
Want another delicious recipe to try? Try out our new pizza biscuit bite recipe here!
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