Birthday cake drop cookies are thick funfetti cookies loaded with rainbow sprinkles, topped with vanilla buttercream frosting and rainbow sprinkles.
These birthday cake cookies have crisp edges and a soft, chewy center. They taste like a Loft-house style cookie crossed with funfetti cake. The buttercream used is a crusting frosting where it gets those slight crisp edges – my personal favorite.
They’re perfect for birthday parties and a great make-ahead dessert.
Ingredients
- Butter
- White Granulated Sugar
- Brown Sugar
- Pure Vanilla Extract
- Large Egg
- All-Purpose Flour
- Corn Starch
- Baking Powder
- Baking Soda
- Rainbow Jimmies Sprinkles
- Powdered Sugar
- Milk
How to Make Birthday Cake Drop Cookies
Birthday Cake Cookies
- In a large mixing bowl, cream together butter and both sugars. Add vanilla and egg. In a separate bowl, whisk together flour, corn starch, baking powder, baking soda, and salt. Slowly add the flour mixture to the mixing bowl and mix until combined.
- Add rainbow jimmies sprinkles to the bowl and mix.
- Add parchment paper or a silicone baking mat to a baking sheet. Using a 1.5 tablespoon cookie scoop, scoop cookie dough onto the baking sheet. Refrigerate for 1 hour. Do not skip this step, or the cookies will spread as they bake.
- Preheat the oven to 375℉. Take the cookies directly from the fridge to the oven and bake for 11-13 minutes, until the tops are crisp and the centers are still slightly underdone.
Whipped Vanilla Buttercream Frosting
- While the cookies bake, prepare the frosting. Whip butter for 2 minutes in an electric mixer with a whisk attachment. Add vanilla and slowly add powdered sugar until combined. Add 1-2 tablespoons of milk, depending on consistency, and continue to whip the frosting for an additional 2 minutes.
- Once the cookies are cooled, use a 1-tablespoon cookie scoop or a spoon and add a dollop of frosting to each cookie. Add rainbow sprinkles on top of the frosting.
FAQ
There are a great many recipes out there using Funfetti cake mix for birthday cake cookies that cut down the prep time. This particular recipe makes them from scratch.
The type of sprinkles you use makes a huge difference! Nonpareils (tiny round balls) bleed almost immediately when they hit wet dough or heat, which makes your batter a muddy color.
To prevent color bleeding, I recommend using:
Jimmies (the classic rod-shaped sprinkles) - my personal favorite.
Confetti/quins (flat discs)
Naturally colored or “no-bleed” sprinkles sold by brands like Fancy Sprinkles
Cookies can spread for many reasons. For instance, if the butter is too soft or melted. The butter should be room temperature, softened, but not squishy.
Another cause is having the ratio of butter to flour imbalanced. Butter causes spread, and more flour holds its shape.
I also scoop the cookie dough onto a baking sheet and then chill them in the fridge for a full hour to help them keep their shape. Then I take them directly from the fridge to the oven, not allowing them to get to room temperature.
I recommend not using a nonstick cooking spray and instead using parchment paper or a silicone baking mat. Grease, just like butter, can help them spread, too.
Storage
These cookies can be stored in an airtight container at room temperature for 2-3 days, or in the fridge for up to 5 days.
If you plan to freeze them, I recommend par-freezing them in a single layer on a baking sheet first. Then, transfer them to an airtight freezer-safe container where they can be staggered with parchment paper.
Recommended Recipes
- 27 Best Frosted Drop Cookies
- Cookie Dough Drop Cookies
- Lemon Cream Cheese Drop Cookies
- M&M Cupcakes
- Minion Drop Cookies
- Orange Creamsicle Drop Cookies
- Oreo Bottom Cupcakes
- Oreo Cookies and Cream Cookies
- Unicorn Cupcakes
- Yellow Cupcakes with Chocolate Buttercream Frosting
Birthday Cake Drop Cookies
Equipment
Ingredients
Birthday Cake Cookies
- ¼ cup Butter room temperature
- ¼ cup White Granulated Sugar
- 3 tablespoons Brown Sugar
- 1 teaspoon Pure Vanilla Extract
- 1 Large Egg
- 1 ¼ cup All-Purpose Flour
- 1 tablespoon Corn Starch
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 2 tablespoons Rainbow Jimmies Sprinkles plus more for topping
Whipped Vanilla Buttercream Frosting
- ½ cup Butter room temperature
- 1 ¼ cups Powdered Sugar
- 1 teaspoon Pure Vanilla Extract
- 2 tablespoons Milk
Instructions
Birthday Cake Cookies
- In a large mixing bowl, cream together butter and both sugars. Add vanilla and egg. In a separate bowl, whisk together flour, corn starch, baking powder, baking soda, and salt. Slowly add the flour mixture to the mixing bowl and mix until combined.
- Add rainbow jimmies sprinkles to the bowl and mix.
- Add parchment paper or a silicone baking mat to a baking sheet. Using a 1.5 tablespoon cookie scoop, scoop cookie dough onto the baking sheet. Refrigerate for 1 hour. Do not skip this step, or the cookies will spread as they bake.
- Preheat the oven to 375℉. Take the cookies directly from the fridge to the oven and bake for 11-13 minutes, until the tops are crisp and the centers are still slightly underdone.
Whipped Vanilla Buttercream Frosting
- While the cookies bake, prepare the frosting. Whip butter for 2 minutes in an electric mixer with a whisk attachment until fluffy. Add vanilla and slowly add powdered sugar until combined. Add 1-2 tablespoons of milk, depending on consistency, and continue to whip the frosting for an additional 2 minutes.
- Once the cookies are cooled, use a 1-tablespoon cookie scoop or a spoon and add a dollop of frosting to each cookie. Add rainbow sprinkles on top of the frosting.
Leave a Reply