Birthday Cake Cookies are everything you love about birthday cake in cookie form - sprinkles, buttercream frosting, and more sprinkles. Aren't they gorgeous?!
When we were deciding on the plans for our new home, one room was an absolute must. It wasn't a home office or playroom for Elle, nope - it was a walk-in pantry. A place that I could deck out with floor to ceiling shelving to accommodate my massive collection of baking pans, small appliances and enough sprinkles to last me a lifetime.
When we sat down with our builder, none of the plans we were interested in included a walk-in pantry. I had a slight diva moment, I mean how can anyone possibly have enough space to store everything in a tiny kitchen pantry?! That's when Eric reminded me that my everything is a tad bit different from everyone else's everything. What he was saying was that 7 styles of bundt pans and a gazillion bags of chocolate chips is not the norm.
We ended up adding an extra room that is intended to be used for additional laundry space or a small home office, but we're adding in custom shelving and drawers, and I couldn't be more excited to organize all the sprinkles.
Speaking of sprinkles, I recently placed an order to Sweetapolita's Sprinkle Shop and I'm officially obsessed with every single one of her creations. Words cannot even begin to describe how beautiful her custom blends are - you just have to check them out for yourself. You guys, she has a blend called Happy Unicorn and now she officially has all my money. I told you, I'm obsessed.
Sweetapolita's Birthday Party sprinkles are what inspired these Birthday Cake Cookies. They're soft, chewy, topped with a swirl of vanilla buttercream and loaded with sprinkles.
Of course, this Birthday Cake Cookies recipe is perfect for celebrating anyone's special day, but they're also great for small celebrations like getting through the first few weeks of school or getting a pantry installed!
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer on medium speed, cream butter and sugar until light and fluffy; about 3 minutes.
Add in eggs and vanilla and mix until thoroughly incorporated.
In a medium bowl, whisk together the flour, baking powder and salt.
Gradually add the flour mixture to the butter mixture until the dough comes together. Mix in sprinkles.
Cover and refrigerate dough for 1-2 hours.
When you’re ready to bake the cookies, preheat oven to 350°F and line baking sheets with parchment paper or a silicone baking liner.
Use a medium cookie scoop (about 1 1/2 tablespoons) to drop dough 2 inches apart onto the prepared cookie sheets.
Bake cookies in preheated oven for 10-12 minutes. Allow cookies to rest for a few minutes before removing them to a cooling rack to cool completely.
Once cookies have cooled completely, prepare the buttercream frosting.
For the Buttercream
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat butter on medium-high speed for about 6 minutes.
With the mixer on low speed, slowly add in powdered sugar, and continue beating until well blended.
Add in vanilla, and 1 tablespoon milk. Mix on low speed until moistened.
Beat at high speed until frosting is smooth and fluffy; about 5 more minutes. If your frosting is too thick, gradually add a little more milk, 1 teaspoon at a time until you reach the desired consistency.
Pipe frosting onto cooled cookies and top with festive sprinkles.
If you want to maintain a bright, white frosting, use clear vanilla extract in the buttercream.