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
Mix Butter and Sugar until Softened
In a stand mixer, mix together the room temperature butter, light brown sugar, and granulated sugar for 3 minutes until light and fluffy. This process introduces air into the mixture and creates a soft batter.
Add the Liquid Ingredients
Add the egg, egg yolk, clear vanilla extract, and almond extract and blend until combined. Be sure to scrape down the sides of the bowl as necessary.
Using clear vanilla extract gives the cookie that classic birthday cake taste.
Add the Dry Ingredients and Sprinkles
Add the flour, salt, baking soda, and baking powder and mix until you still see some dry flour streaks. Next, fold the 1/4 cup of rainbow sprinkles into the dough until incorporated.
Don’t incorporate the last bit of flour into the dough, as this will create a tougher cookie. Only use jimmies as sprinkles, not nonpareils or sanding sugar, as these types will bleed color into the dough.
Prepare the Cookie Dough for Freezing
Using a standard 2-tablespoon cookie scoop, scoop out your dough and roll between your hands to form a ball.
Only dip the top of the dough ball in sprinkles before placing on a parchment-lined baking sheet.
If you dip the whole ball in sprinkles, the sprinkles on the bottom and sides will melt and burn while baking.
Cover the cookie sheet with aluminum foil to keep the dough from drying out and freeze for 3–4 hours, or overnight for best results. Freezing the cookie dough prevents excess spread during baking.
Baking the Cookie Dough from Frozen
Preheat the oven to 350°F.
Place the frozen cookie dough balls on a parchment-lined baking sheet spaced 2–3 inches apart. Bake for approximately 9–11 minutes or until the edges are starting to develop a golden brown color.
The centers will appear pale and underbaked; they will continue to set as they cool on the cookie sheet. Leave the cookies on the pan until completely cooled before removing.
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.
