Birthday Cookies are chilled, but soft cookies that are loaded with colorful sprinkles, both chocolate and white chocolate chips, and topped with buttercream frosting. Try my Birthday Blondies for another colorful birthday treat!
Yes, a birthday cake is always a treat on your special day, but these birthday cookies would also be a sweet treat to share. Both the taste and colorful sprinkles will make everyone smile! I started with the recipe from my Frosted Cookies and Cream Milkshake Cookies and tweaked them just a bit to make them birthday-approved. And, don’t forget the homemade buttercream frosting with even more sprinkles!
Room Temperature Ingredients: Using room temperature ingredients (butter, shortening, eggs) will help you get the best results when baking these cookies. Butter is at room temperature at 65°F. Don’t put it in the microwave to soften it; simply cut it up into small pieces and let it sit out if you forgot to take it out of the refrigerator.
Shortening: Shortening (hydrogenated vegetable oil) is any fat or oil that is solid at room temperature. If you have heard of or seen a big can of Crisco, that is shortening. It can be stored at room temperature and has a long shelf life. Because shortening is all fat, it is hard to make substitutions. If you do have to substitute for shortening, your best bet is lard because it is also 100% fat. If using lard in place of shortening, use 2 tablespoons less of lard for every one cup of shortening.
Cornstarch: Using cornstarch keeps the large cookies together, but still soft.
Sprinkles: Use a variety of colorful sprinkles, or the birthday boy or girl’s favorite colors! The sprinkles are added to the cookie dough as well as on top of the buttercream frosting.
Chocolate Chips: I added half of a cup of both semi-sweet chocolate chips and white chocolate chips. Yes, you could use all chocolate chips, but I highly recommend the white chocolate chips for a more of a birthday cake-like taste.
All you need is one large mixing bowl, a handheld mixer, and cookie sheets to get this cookie made. (Well, you need the ingredients, too, of course.) And, it is always somebody’s birthday somewhere, so these can really be made any day you are craving them! To make the cookie dough, first, mix together the butter, shortening, sugar, eggs, and vanilla with the mixer. Next, add the flour, cornstarch, salt, and baking powder. Mix until incorporated.
Finally, fold in the sprinkles, mini chocolate chips, and white chocolate chips by hand. Mix just until they are incorporated into the batter. Use a quarter cup to scoop the cookie dough onto a lined baking sheet. You could also use a 2 tablespoon scoop; but then, you need two scoops to make one cookie. Use your hands to form the dough into round cookies and to slightly flatten, like a disc. Bake the cookies for about 12 minutes. This keeps the cookies soft. If you prefer a firmer cookie, bake the cookies for 14 minutes. Let the cookies cool completely before frosting with buttercream.
I used a reduced amount of my American buttercream recipe to frost the cookies. Here are a few things to keep in mind when preparing the buttercream.
I used a 2A tip – however, any open round tip will work for decorating. I piped out swirls on top of the cookies. You can omit the frosting or just use a knife to spread some should you want!
Be sure the cookies are completely cooled before frosting and adding sprinkles on top. Store the cookies in the refrigerator for up to five days.
Yes! You can freeze the cookies after they are baked (without the buttercream frosting) or freeze the dough. To freeze the cookies after they have been baked, let them cool completely. Place the cooled cookies on a parchment paper-lined baking sheet and place them in the freezer for 1-2 hours. Remove from the freezer and store in a freezer-safe container for 3-4 weeks. Be sure to label and date the packaging.
To freeze the dough, place the balls of dough onto a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 1-2 hours, or until the dough balls are completely frozen. Once frozen, transfer the dough to freezer-safe zipper bags. When ready to bake, simply bake as many of the cookies as you need from frozen. You may need to increase the baking time by 2-3 minutes.
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