Ingredients (~24 cookies)
- 11 tbsp unsalted butter, room temperature
- 3/4 cup light brown sugar, packed
- 3 tbsp granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 3/4 tsp clear vanilla extract
- 1/4 tsp almond extract
- 1 3/4 cups + 2 tbsp all-purpose flour
- 3/4 tsp fine sea salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup rainbow sprinkles (jimmies), plus 1/3 cup more for rolling
Cream the Butter and Sugars
In a stand mixer, cream the room-temperature butter, light brown sugar, and granulated sugar for ~3 minutes until the mixture is light and fluffy. This step incorporates air, which contributes to the soft texture.
Mix in the Wet Ingredients
Add the egg, egg yolk, clear vanilla extract, and almond extract. Mix until just combined, scraping down the sides of the bowl as needed.
Using clear vanilla extract helps achieve the classic “birthday cake” flavor profile.
Add the Dry Ingredients and Sprinkles
Mix in the flour, salt, baking soda, and baking powder until there are still some dry streaks of flour remaining. Then, fold in the 1/4 cup of rainbow sprinkles until just combined.
Do not overmix once the flour is added, as this can make the cookies tough. Use jimmies, not nonpareils or sanding sugar, as those types will bleed color into the dough.
Scoop and Freeze the Dough
Use a standard 2-tablespoon cookie scoop to portion the dough. Roll each portion between your hands to form a smooth ball.
Dip only the top of each dough ball into the extra sprinkles. Place them on a parchment-lined baking sheet.
If you roll the entire ball in sprinkles, the ones on the bottom and sides will melt and burn during baking.
Cover the baking sheet and freeze the dough balls for at least 3-4 hours, though overnight is ideal. This step is not optional; it prevents the cookies from spreading too much.
Bake the Cookies From Frozen
Preheat the oven to 350F.
Place the frozen cookie dough balls on a parchment-lined baking sheet, spaced 2-3 inches apart. Bake for ~9-11 minutes, or until the edges are just starting to turn golden brown.
The centers will look pale and underbaked. They will continue to set as they cool on the baking sheet. Let them cool completely on the pan before moving them.
Birthday Cake Cookies
Ingredients
Ingredients (~24 cookies)
- 11 tbsp unsalted butter room temperature
- 3/4 cup light brown sugar packed
- 3 tbsp granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 3/4 tsp clear vanilla extract
- 1/4 tsp almond extract
- 1 3/4 cups + 2 tbsp all-purpose flour
- 3/4 tsp fine sea salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup rainbow sprinkles jimmies, plus 1/3 cup more for rolling
Instructions
- Cream butter and sugars in stand mixer until light and fluffy, about 3 minutes.
- Mix in egg, egg yolk, clear vanilla extract, and almond extract until just combined.
- Add flour, salt, baking soda, and baking powder, mixing until a few dry streaks remain.
- Fold in 1/4 cup rainbow sprinkles until just combined.
- Scoop 2-tablespoon portions and roll into balls.
- Dip tops only in additional sprinkles.
- Place on parchment-lined baking sheet, cover, and freeze minimum 4 hours or overnight.
- Preheat oven to 350F.
- Arrange frozen dough balls 2-3 inches apart on parchment-lined baking sheet.
- Bake 9-11 minutes until edges are barely golden, centers will look underbaked.
- Cool completely on baking sheet.
