Happy birthday to me! Yes, today is my 36th birthday. To celebrate, I baked myself these birthday cake cookies. Could I have made birthday cake cookie butter? Yes, and it’s also delicious, but today just needed actual cookies!
You could probably think of these as funfetti birthday cake cookies, as they taste like a classic birthday cake and heavy on the sprinkles. Lol. These are as fun to make as they are to eat!
The key to these is a little chopped up white chocolate chips in the batter. Something about this just makes these cookies more cake-flavored to me.
But if you’re not feeling the sprinkles, here are a few of my other favorite cookie recipes:
- Oversized Soft-Center Chocolate Chip Cookies – basically an XL size of the classic
- Classic Shortbread Cookies – simple but an all-time favorite
- Lemon Burst Crinkle Cookies – if you’re feeling like you want something citrus
- Chocolate Snowcap Mountain Cookies – if you need something ultra chocolate-y
- Chocolate Chip Pumpkin Cookies – if you (like me) still enjoy pumpkin recipes even when it’s not autumn
These birthday cake cookies are super simple and a great cookie to make ahead, as the batter needs to chill in the refrigerator for an hour or up to overnight.
You could also choose to bake some and freeze some of the dough to save for another celebratory occasion.
Birthdays hit a little differently at the moment, but as a January birthday I’ve always felt that a little. Snow days or sickness can always derail plans this time of year, and the last couple years that’s just been an even bigger possibility.
P.S. Be sure to check out our most popular cookies recipes for more cookie content!
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- 1 cup butter (softened)
- 1 cup white sugar (granulated)
- 2 eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 6 ounces chocolate chips (white)
- ¼ cup funfetti sprinkles (plus more for the tops)
- Cream together the softened butter and sugar.
- Stir in the eggs and vanilla extract. Set aside.
- In another bowl, whisk together the flour, salt, and baking powder.
- Stir the dry ingredients into the wet until a dough forms.
- Give the white chocolate chips a rough chop, and then stir those along with ¼ cup sprinkles into the dough.
- Chill for at least an hour, or up to overnight.
- Spoon the dough onto a baking sheet lined with parchment paper or a baking mat. Roll the tops of each dough ball in more sprinkles.
- Bake at 350°F for 14-16 minutes. The bottoms of the cookies should begin to brown.
- Allow the cookies to cool before transferring to a cooling rack or storing.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.