Birthday Cake Sugar Cookies

Birthday Cake Sugar Cookies – Perfect chewy in the middle, crispy on the outside sugar cookies that taste just like Birthday Cake!

Don’t these cookies just scream FUN? Not only are they fun to look at, but they are insanely delicious and so addicting. These cookies are a little twist on a classic sugar cookie. Thin and chewy with perfectly crisp edges, packed with white chocolate chips and rainbow sprinkles plus they taste like Birthday Cake…Need I say more? Let’s make them already!

What you will need

Unsalted butter

Brown sugar – I like using a combination of sugars in most of my cookies. Brown sugar gives them their chewiness.

Granulated sugar – Granulated sugar helps give these cookies their crisp edges.

2 eggs

Vanilla extract

All-purpose flour

White Cake mix – Any brand of cake mix will work as long as it is White or Vanilla flavoured!

Baking soda

Salt

White chocolate chips

Rainbow sprinkles – I like using jimmies or a sprinkle mix that has a variety of different sprinkles. For these cookies I used “Birthday Party” by Sweetapolita.

How to make Birthday Cake Sugar Cookies 

In a medium sized bowl, combine the flour, cake mix, baking soda and salt. Set aside. 

Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy.

Next, add the eggs and vanilla extract. Scrape down the sides of the bowl to make sure everything is incorporated.

With the mixer on low, add the dry ingredients to the wet and mix until combined.

Add the white chocolate chips and sprinkles and mix just to combine.

Chill the dough in the fridge for at least 1 hour – you can chill overnight too. This step is crucial! If you don’t chill the dough, the cookies will spread a lot. The added bonus of chilling the dough is that all the flavours get to sit and really meld together making for a super flavourful cookie!

Check out this article by Taste of Home on why you should chill your cookie dough! 

Once chilled, scoop balls of the cookie dough, about 1.5 tablespoons, and place evenly on prepared cookie sheets. I like using a medium sized cookie scoop like this.

Picture perfect cookie tip

Once you have scooped the balls of dough, press 5-6 extra white chocolate chips into the top and give them a little sprinkling of extra rainbow sprinkles. This ensures that every cookie top will have a few chocolate chips and sprinkles showing!

Bake the cookies for about 10 minutes or until they are golden around the edges.

As soon as you pull your cookies out of the oven, give the pan a couple bangs on the counter. This will create crinkly cookie tops! Then do the cookie scoot….

The Cookie Scoot – For perfectly round cookies, you can use a little trick called the “cookie scoot” by Erin at Cloudy Kitchen. When the cookies are fresh out of the oven and still hot, place a circular cookie cutter (the rim of a glass works too) over the cookie and scoot it until it is perfectly round! This trick works great on these cookies. 

Let the cookies cool on the cookie sheet for 5-10 minutes before transferring to a wire rack to cool completely. 

If you tried this recipe, I would love to hear what you think. Leave a comment down below and let me know! You can also tag me on Instagram @cremedelacombe – I love seeing your creations!

Here are some other fun and delicious cookie recipes to try:

Birthday Cake Cookie Sandwiches

Classic Soft Chocolate Chip Cookies

Soft Sugar Cookies with Vanilla Buttercream

Birthday Cake Sugar Cookies

Recipe by Kelsey LacombeCourse: Dessert, SnacksDifficulty: Easy

Servings

36

cookies

Prep time

20

minutes

Bake time

10

minutes

Chill time

1

hour

Sugar Cookies with a Birthday Cake twist – these cookies are perfectly chewy on the inside and crispy on the outside!

Ingredients

• 1 cup unsalted butter, softened

• 3/4 cup brown sugar

• 3/4 cup granulated sugar

• 2 eggs

• 2 teaspoons vanilla extract

• 1 1/2 cups all-purpose flour

• 1 1/2 cups white cake mix

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/4 cup white chocolate chips, plus more for topping

• 1/2 cup rainbow sprinkles, plus more for topping

Directions

• Preheat oven to 350 degrees F. Prepare cookie sheets with parchment paper.
• In a medium sized bowl, combine the flour, cake mix, baking soda and salt. Set aside.
• Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy.
• Next, add the eggs and vanilla extract. Scrape down the sides of the bowl to make sure everything is incorporated.
• With the mixer on low, add the dry ingredients to the wet and mix until combined.
• Add the white chocolate chips and sprinkles and mix just to combine.
• Chill the dough in the fridge for at least 1 hour – you can chill overnight too. This step is crucial! If you don’t chill this dough, the cookies will spread a lot.
• Once chilled, scoop balls of the cookie dough, about 1.5 tablespoons, and place evenly on prepared cookie sheets.
• For picture perfect cookies, press 5-6 extra white chocolate chips into the tops of the cookie dough balls and give them a little sprinkling of extra rainbow sprinkles.
• Bake the cookies for about 10 minutes or until they are golden around the edges.
• As soon as you pull your cookies out of the oven, give the pan a couple bangs on the counter. This will create crinkly cookie tops. For perfectly round cookies, see notes above in the post for the “cookie scoot”.
• Let the cookies cool on the cookie sheet for 5-10 minutes before transferring to a wire rack to cool completely.

This post contains affiliate links. To learn more, please read my privacy policy.