Chewy Birthday Cake Cookies (A One-Bowl Recipe)
These chewy Birthday Cake Cookies are everything you love about a classic birthday cake, wrapped in a soft, sprinkle-studded cookie form! With the perfect balance of almond extract and white chocolate chips, they deliver a delightful pop of flavor in every bite. Grab your large mixing bowl and some rainbow sprinkles—this is the funfetti cookie recipe that will bring smiles to every special occasion!
If you’re loving these chewy birthday cake cookies, you’ve got to try some of my other festive favorites! My Birthday Sugar Cookies are buttery and soft with plenty of rainbow sprinkles, perfect for a party. For brownie lovers, my Funfetti Brownies bring a rich, fudgy base with a fun, colorful twist. And if you’re craving a playful treat, my M&M Sugar Cookies are packed with chocolatey goodness and plenty of sprinkles for a crowd-pleasing dessert. And my lucky charms cookies are magically delicious! Each recipe is simple, fun, and made for celebrating life’s sweet moments!
Why You’ll Love This Recipe
- Classic Birthday Cake Flavor: These cookies are bursting with the nostalgic flavor of a funfetti cake, thanks to the combination of almond extract and plenty of colorful sprinkles.
- Perfect Texture: With a chewy texture on the inside and golden brown edges, they’re the perfect balance of soft and crisp.
- Easy to Make: This easy recipe comes together in one large bowl with no need for an electric hand mixer or fancy equipment.
Ingredients
INGREDIENTS INFO
- Unsalted Butter: Browning the butter adds a nutty richness that elevates these cookies to bakery-level quality. For best results, let it cool slightly before mixing.
- Light Brown Sugar: This brings a rich sweetness and helps create a chewy texture. No brown sugar? Try my chocolate chip cookies made without brown sugar recipe!
- Granulated Sugar: Adds a bit of crunch to balance the softness of the cookie center. Opt for fine sugar for better incorporation.
- Whole Egg and Egg Yolks: Using a combination of one whole egg and two yolks gives these cookies their extra chewy texture. Bring them to room temperature for even mixing.
- Pure Vanilla Extract: A must for depth of flavor. Choose high-quality vanilla for a true bakery vibe.
- Almond Extract: The secret to that classic birthday cake flavor. A little bit goes a long way!
- All-Purpose Flour: Perfect for structure and softness. Measure with a kitchen scale for best results to avoid using too much flour.
- Baking Soda: Ensures the cookies have just the right lift and spread.
- Kosher Salt: Balances the sweetness and enhances all the other flavors.
- White Chocolate Chips: Sweet and creamy, these melt into pockets of goodness. Look for chips made with real cocoa butter.
- Rainbow Sprinkles: Add that festive touch! Use rainbow jimmies for vibrant, evenly distributed pops of color.
Ingredient Substitutions
- Swap Almond Extract for Cake Batter Extract: For a more intense funfetti cake vibe, try this substitute.
- Use Coconut Oil Instead of Butter: For a lighter texture and a subtle tropical twist.
- Switch White Chocolate Chips for Golden Oreos: Chop them up for a cookie-in-a-cookie surprise!
- Try Oat Flour Instead of All-Purpose Flour: Adds a subtle nuttiness and works well for a soft texture.
Ingredient Additions
- Corn Starch: Add a teaspoon to the flour mixture for even softer, chewy cookies.
- Golden Brown Sugar: Swap half of the light brown sugar for dark for a deeper caramel flavor.
- Plenty of Sprinkles on Top: Press a few extra sprinkles onto the cookie dough balls before baking for extra color and crunch.
- Clear Vanilla Extract: For a sweeter and more nostalgic flavor reminiscent of boxed funfetti cake.
Step by Step Instructions
Brown the Butter: Melt 1 stick of butter in a saucepan over medium heat, swirling occasionally, until golden brown and nutty. Remove from heat and stir in the remaining ½ stick of butter until melted. Let cool slightly.
Make the Dough: In a large mixing bowl, whisk the browned butter with the light brown sugar and granulated sugar until smooth. Stir in the whole egg, the 2 egg yolks, vanilla extract, and almond extract until combined.
Gradually fold the dry ingredients (flour, baking soda, and kosher salt) into the wet mixture.
Stir in the white chocolate chips and sprinkles until evenly distributed.
Chill the Dough: Cover the dough and chill for at least 1-2 hours, or overnight for best results. Chilled dough ensures cookies hold their shape.
Bake: Preheat the oven to 350°Fahrenheit (175°Celsius). Line a baking sheet with parchment paper. Scoop 2 tablespoons of dough into balls and place them on the sheet, spaced 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look just set.
Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. Sprinkle with flaky sea salt, if desired.
Expert Tips
- Chill the Dough: Letting the dough rest for 1-2 hours allows the flavors to meld and helps the cookies hold their perfect cookie form.
- Use Parchment Paper on the Baking Tray: Prevents sticking and ensures even browning without extra grease.
- Scoop Evenly: Use a medium cookie scoop for uniform cookie dough balls that bake evenly.
- Tap the Baking Sheet Mid-Bake: For that signature crinkly top, give the baking sheet a gentle tap halfway through the bake.
Serving Suggestions
- Frosted Cookies: Top the baked cookies with vanilla buttercream for extra indulgence.
- Ice Cream Sandwiches: Pair two cookies with a scoop of ice cream for a decadent treat.
- Valentine’s Day Surprise: Use pink and red colorful sprinkles for a festive twist.
- Birthday Bash Platter: Serve these with a bowl of cream cheese frosting for dipping.
Storage Instructions
- Room Temperature: Store the baked cookies in an airtight container at room temperature for 3-4 days. Place a piece of plastic wrap over the top to keep them soft.
- Freezing the Dough: Scoop the cookie dough balls and freeze them on a parchment paper-lined tray. Once solid, transfer to a plastic wrap or airtight container for baking at a later time.
- Freezing the Cookies: Place baked cookies in a freezer-safe airtight container with parchment between layers. Defrost at room temperature for the best results.
Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Chewy Birthday Cake Cookies (A One-Bowl Recipe)
Equipment
- Large mixing bowl
- Medium cookie scoop
- Whisk
- Parchment paper
- Baking sheet
- Wire rack
Ingredients
- ¾ cup unsalted butter (170g) unsalted butter
- 1 large egg
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- ¼ cup granulated sugar (55g) granulated sugar
- 1 cup light brown sugar (156g) light brown sugar
- 1 ½ cups all-purpose flour (221g) all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ cup white chocolate chips (85g) white chocolate chips
- ½ cup rainbow sprinkles (85g) rainbow sprinkles
Instructions
- Brown the butter by melting it in a saucepan over medium heat, swirling occasionally, until golden brown and nutty. Remove from heat and stir in the remaining butter until melted. Let cool slightly.
- In a large mixing bowl, whisk the browned butter with the sugars until smooth. Stir in the egg, egg yolks, vanilla extract, and almond extract until combined.
- Gradually fold the flour, baking soda, and salt into the wet ingredients. Stir in the white chocolate chips and sprinkles until evenly distributed.
- Cover the dough and chill in the refrigerator for 1-2 hours, or overnight for best results.
- Preheat the oven to 350°Fahrenheit (175°Celsius). Line a baking sheet with parchment paper. Scoop the dough into 2-tablespoon balls using a medium cookie scoop and place on the baking sheet, spaced 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers look just set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the Dough: Letting the dough rest for 1-2 hours allows the flavors to meld and helps the cookies hold their perfect cookie form.
- Use Parchment Paper on the Baking Tray: Prevents sticking and ensures even browning without extra grease.
- Scoop Evenly: Use a medium cookie scoop for uniform cookie dough balls that bake evenly.
- Tap the Baking Sheet Mid-Bake: For that signature crinkly top, give the baking sheet a gentle tap halfway through the bake.
