Love birthday cake and chocolate chip cookies? Get the best of both worlds with this combination dessert! This treat combines the fun, color, and flavor of birthday cake in individual cookie form. Use this same recipe to make the cookies soft and chewy or thin and crispy!
It's somebody's birthday somewhere in the world (if it's you, HAPPY BIRTHDAY!) Soooo it's basically a MUST to enjoy a treat on their behalf.
This dessert puts classic vanilla birthday cake into cookie form. It definitely beats having to decorate a cake, but it's still just as happy and fun to enjoy!
Pus, I've never met anyone who isn't excited to get some cookies for their birthday. Adding sprinkles to them just makes it all the more special!
Funfetti birthday cookies ingredients:
• cornstarch: you may know by now if you've tried some of my other cookie recipes, but cornstarch is probably my favorite addition to cookie doughs! Its main uses in this recipe are to prevent overspreading (without needing to chill the dough) and yields a softer cookie (if it's slightly under baked) or a crisp cookie (if slightly over baked)! Nothing short of magic
• baking powder + soda: classic cookie recipes usually use baking soda, but since we're going for birthday cake cookies, we're using a combination of baking powder AND soda for added air and bubbles! The baking powder can cause the cookies to crisp up faster than other types of cookies - so if you're aiming for soft and chewy, keep a close eye out
• sugar: I find granulated sugar works perfectly in this recipe, but you can also use brown sugar or a mix of the two if you want more softness and molasses flavor
• rainbow jimmies sprinkles: these are the long sprinkles that look like tiny sticks. They're ideal for baking with because their color isn't prone to bleeding
How to make funfetti birthday cookies:
1. Combine dry ingredients.
2. Combine butter and sugar. Cream together until pale and fluffy.
3. Whisk in egg and vanilla.
4. Combine wet and dry ingredients.
5. Fold in sprinkles.
6. Scoop and roll. Pinch off portions about 2 tablespoons large and roll into balls. Arrange on a baking sheet, leaving about 1 inch of space between each dough ball.
7. Bake and cool! For chewier cookies, bake for about 8 minutes. For crispier cookies, bake for around 10 minutes. The cookies will come out of the oven soft, but firm up as they cool. Cool for about 5 minutes on the baking tray, then transfer to a wire rack to finish cooling completely.
Funfetti birthday cookie storage:
These cookies will keep for about 2 weeks! Keep stored in a well sealed airtight container or plastic bag with the air pushed out. Store at room temperature.
You can also freeze this cookie dough so you can have cookies at a whim's notice! Arrange the cookie dough balls onto a parchment lined baking sheet, leaving a tiny bit of space between each one just to make sure they don't stick together. Freeze for 1 hour, or until solid.
Transfer the frozen cookies to a freezer bag and arrange in one even layer. Push out as much air as you can, and seal well. I like writing the date on the bag with a sharpie just so I don't forget! The frozen cookie dough will keep for about 5 to 6 months.
No need to defrost frozen cookie dough before baking! Pop the dough onto a parchment lined baking sheet, leaving an inch of space between each ball, and bake normally. You'll need to tag on up to 5 minutes more to the bake time to account for defrosting, so just keep an eye out on the cookies towards the end of the bake time.
Check out these other recipes!
Funfetti Birthday Cookies Recipe
- 1 & ½ cups (180g) all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick / 115g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (80g) rainbow jimmies sprinkles
- Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper, and set aside.
- In a medium sized bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Whisk together, and set aside.
- In a large bowl, combine butter and sugar. Using an electric mixer fitted with the beater attachment or a wooden spoon by hand, cream together butter and sugar until light and fluffy (about 2 minutes on medium speed or 5 minutes by hand).
- Add the egg and vanilla to the butter mixture, and mix together until combined.
- Add your dry ingredients to the butter mix, and stir together until combined. Fold the jimmies sprinkles into the dough until well distributed.
- Portion the dough into balls that are about 2 tablespoons large (you can use a tablespoon and roll the dough between your hands or a cookie scoop). Arrange the portions of dough onto your parchment lined baking sheets, leaving about 1 inch of space between each piece of dough.
- Bake the cookies in the center of your preheated 350°F oven for about 7 to 10 minutes, or until the cookies are puffed up and no longer shiny. These cookies will be quite pale in color if you want them chewy. For crispy cookies, bake until the edges have just started to brown.
- Cool the cookies for about 5 minutes on the baking tray, then transfer onto a wire rack to finish cooling completely to room temperature.