Soft Birthday Cake Cookies

Rating: 4.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These sugar cookies inspired by birthday cake taste better than any other sugar cookies!

By Alexander Petrie

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
15 mins
total:
55 mins
Servings:
48
Yield:
4 dozen
Nutrition Info
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Frosting:

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

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  • Combine sugar and butter in the bowl of a stand mixer; beat until light and fluffy. Beat in Greek yogurt, eggs, and vanilla extract. Add all-purpose flour, whole wheat flour, baking powder, and baking soda; mix until combined. Fold in sprinkles.

  • Scoop out even amounts of dough using a cookie scoop and roll into balls. Arrange on the prepared baking sheets. Use your hand or a glass to flatten the balls.

  • Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to a cooking rack and repeat with remaining dough. Allow cookies to cool completely, about 15 minutes.

  • Make frosting while the cookies are cooling. Beat butter until creamy; mix in confectioners' sugar. Stir in vanilla extract. Thin frosting with cream if needed.

  • Spread frosting over cookies using a knife. Cover with more sprinkles.

Nutrition Facts

Per Serving:
137 calories; protein 1.4g; carbohydrates 21.3g; fat 5.4g; cholesterol 18.6mg; sodium 60.7mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Kim
Allstar
Rating: 4 stars
04/18/2018
Good sugar cookies; not overly sweet and definitely soft. They are more of a cakey style cookie. I did add a 1/2 tsp of salt to the dough and didn't use a full 2/3 cup of sprinkles (I didn't have enough). The dough was kind of sticky to work with so I refrigerated it for about 20-30 minutes and that helped quite a bit. I also used a medium cookie scoop and got 30 cookies--next time I will use a smaller scoop as the cookies were kind of big. Make sure to really flatten them too as they puff a lot in the oven. The sprinkles also kind of "ran" in the dough so it was weird color but still tastes good. I also need several tablespoons of heavy cream in the frosting to get a spreadable consistency. Read More
Helpful
(1)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Kim
Allstar
Rating: 4 stars
04/17/2018
Good sugar cookies; not overly sweet and definitely soft. They are more of a cakey style cookie. I did add a 1/2 tsp of salt to the dough and didn't use a full 2/3 cup of sprinkles (I didn't have enough). The dough was kind of sticky to work with so I refrigerated it for about 20-30 minutes and that helped quite a bit. I also used a medium cookie scoop and got 30 cookies--next time I will use a smaller scoop as the cookies were kind of big. Make sure to really flatten them too as they puff a lot in the oven. The sprinkles also kind of "ran" in the dough so it was weird color but still tastes good. I also need several tablespoons of heavy cream in the frosting to get a spreadable consistency. Read More
Helpful
(1)
nurse2052
Rating: 5 stars
03/04/2019
used irish butter and green sprinkles (1/2 the amt.) came out great used soy creamer in the frosting to make it creamy didnt have heavy cream the butter made the taste so it didnt matter. called them irish birthday cookies still soft and delicious almost a week later cooked for 12 min. as they were a little big 31 cookies. Read More
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