Chewy Birthday Cake Cookies (A One-Bowl Recipe)
Make every day a celebration with these delightful Birthday Cake Cookies. Packed with flavor and sprinkles, they're perfect for any special occasion.
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.
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