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Best Birthday Cake Cookies with Easy Sprinkle Frosting

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Soft, buttery birthday cake cookies with a tender crumb and a light, fluffy sprinkle frosting. These festive cookies are quick and easy to make, perfect for any celebration or a fun Tuesday night treat.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1/2 cup cake flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup rainbow sprinkles (jimmies)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 2 cups powdered sugar, sifted
  • 2 tablespoons heavy cream or whole milk
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 1/4 cup rainbow sprinkles (jimmies) (for rolling)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  3. Beat in the egg, vanilla extract, and almond extract until just combined. The batter should look smooth and glossy.
  4. In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Gently fold the 1/2 cup of rainbow sprinkles into the dough using a rubber spatula. The dough will be soft and slightly sticky.
  7. Using a 1.5-tablespoon cookie scoop, portion the dough into balls and place them about 2 inches apart on the prepared baking sheets. Do not flatten them.
  8. Bake for 9-11 minutes, or until the edges are set and just starting to turn golden. The centers will still look soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
  9. While the cookies cool, make the frosting. In a medium bowl, beat the softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the heavy cream, and beat on low speed until combined. Add the vanilla extract and a pinch of salt, then increase the speed to medium-high and beat for 2-3 minutes until light and fluffy.
  10. Once the cookies are completely cool, spread a generous amount of frosting on each one. Place the remaining 1/4 cup of sprinkles in a shallow bowl, then gently press the frosted top of each cookie into the sprinkles. Tap off any excess. Let the frosting set for about 15 minutes before serving.

Notes

Don’t skip the almond extract—it gives the cookies that classic birthday cake flavor. For thicker, puffier cookies, chill the scooped dough balls in the fridge for 15-20 minutes before baking. Watch the bake time closely; the centers should look slightly underdone when you take them out. Let cookies cool completely before frosting to prevent the frosting from melting. Use jimmies-style sprinkles, not nonpareils, to prevent color bleeding in the dough.

Nutrition

Keywords: birthday cake cookies, sprinkle cookies, funfetti cookies, easy cookie recipe, celebration cookies, buttercream frosting

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