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Soft and Thick Birthday Cake Cookies

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These soft and thick birthday cake cookies are cozy, comforting, and just the right kind of sweet to brighten up lunchboxes or a lazy afternoon. They feature a tender crumb with a nostalgic birthday cake flavor and fun sprinkles.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (165 g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (315 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (80 g) rainbow sprinkles (non-melting kind)
  • Optional: 1 tablespoon milk (or dairy-free milk) if dough is too stiff
  • Optional: 1/2 cup white chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Cream the butter and sugars: In a mixing bowl, beat 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar on medium speed for 3-4 minutes until light and fluffy.
  3. Add eggs and vanilla: Beat in 2 large eggs one at a time, then stir in 2 teaspoons pure vanilla extract.
  4. Mix dry ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Combine wet and dry ingredients: Gradually add dry ingredients to wet, mixing on low speed or folding gently until just combined. Avoid overmixing.
  6. Fold in sprinkles gently to avoid bleeding colors. If using, fold in 1/2 cup white chocolate chips.
  7. Chill the dough: Cover and refrigerate for 15-30 minutes to firm up the dough.
  8. Shape the cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto baking sheets spaced about 2 inches apart. Gently flatten slightly for thicker cookies.
  9. Bake for 10-12 minutes until edges are set but centers look soft.
  10. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Cream butter and sugars thoroughly for fluffier cookies. Chill dough to prevent spreading and maintain thickness. Avoid overbaking to keep cookies soft. Fold sprinkles gently to prevent color bleeding. Dough can be refrigerated up to 48 hours or frozen for later use.

Nutrition

Keywords: birthday cake cookies, soft cookies, thick cookies, lunchbox cookies, sprinkles cookies, easy cookies, quick cookies

Find it online: https://merrymorsel.com/soft-and-thick-birthday-cake-cookies-recipe-perfect-for-cozy-lunchboxes/