What’s better than a sugar cookie packed with rainbow sprinkles? One that tastes exactly like birthday cake—frosting and all. These Birthday Cake Sugar Cookies are soft, chewy, and bursting with that classic cake batter flavor thanks to a splash of cake batter extract and a little vanilla. I topped them with a simple buttercream swirl and extra sprinkles for the full birthday experience. No cake pans, no party hats required 😉
These are the kind of cookies that make people say, “Wait… these taste like cake!” And yep—they’re supposed to. Whether you’re baking them for an actual birthday, a bake sale, or just a Tuesday, they’re the happiest cookies you’ll ever make.
Why You’ll Love These Cookies
- No chill time needed – You can go from mixing to munching in under 30 minutes.
- Big birthday cake energy – The combo of cake batter extract and vanilla brings all that boxed-cake nostalgia.
- Perfect texture – Soft centers with lightly crisp edges and loads of sprinkle crunch.
- Easy buttercream frosting – Just a few ingredients and you’ve got a swirl of sweetness on top.
RECIPE TIPS
- Sprinkles: I feel like I needed to dedicate a section here to sprinkles because there are so many different varieties and not all of them will work in this cookie. For this recipe I used classic rainbow sprinkles. You could also use confetti quins or nonpareils. They’re small and add a great crunch but sometimes the color will bleed if you mix them into any sort of batter.
- Underbaking the cookies: This is essential to getting the texture right. I bake my cookies for 10 minutes on the dot and then remove from the oven and let cool on the cookie sheet. Letting them cool on the hot pan will keep cooking them but at a lower temperature, not drying out the cookie entirely. If you prefer a dryer cookie, feel free to bake for 11-12 minutes. They’re still delicious, but I’m a sucker for a chewy cookie 🙂
- Corn starch: Do not skip the corn starch in this recipe! Corn starch gives the cookies that chewy texture (along with baking for the correct time) and makes them soft on the inside.
- Chilling the dough: Chilling the dough will help with two things: cookie spreading and flavor. These cookies will spread a bit when they bake but by chilling the dough for 30 minutes prior to baking, it will keep them from spreading too much! Also as the dough chills the flavor will enhance. It’s truly a win win 🙂 I pull out only the cookie dough I need and let the rest stay in the refrigerator until you are baking them!
- Cookie dough scoop: I always get a ton of questions about what scoop I use, so I wanted to link the ones I used for this recipe! I like this set because it comes in 3 different sizes. For these cookies I used the medium size. Using a cookie dough scoop gives you perfect cookie dough balls that are even and therefore will bake evenly!
- Baking sheet: For all of my cookie recipes you I suggest you use a cookie sheet. You can use a jelly roll however I find the edges of the cookies tend to brown a little faster and they bake differently.
HOW TO MAKE PERFECTLY ROUND COOKIES EVERY TIME
This trick is totally optional but I use it anytime I bake cookies to ensure they are perfectly round every time! As soon as the cookies come out of the oven and while they are still hot use a large round cookie cutter, or something else round and larger than the cookies (I’ve used a glass or bowl before). Place it overtop of the cookie and move it around in a circular motion for 3-5 seconds, gently bouncing the cookie around inside. This will round the edges of the cookie out giving that perfectly circular shape. This will make your cookies pretty and uniform!
How to Store
Store frosted cookies in an airtight container at room temp for up to 3 days, or refrigerate for up to a week. You can also freeze the unfrosted cookies and add the frosting fresh after thawing.
Whether you’re celebrating something big or just want to add a little joy to your day, these Birthday Cake Sugar Cookies are guaranteed to bring the party. They’re colorful, nostalgic, and downright fun—just the kind of treat that makes you smile after one bite. So grab the sprinkles, whip up a batch, and don’t forget to save one (or two) for yourself 😉🎂✨
Birthday Cake Sugar Cookies
Ingredients
For the cookies:
- ¾ cup salted butter room temperature
- 1 ½ cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp cake batter extract
- 1 egg room temperature
- 1 tbsp corn starch
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- 2 cups all-purpose flour
- ½ cup rainbow sprinkles
For the frosting:
- ½ cup salted butter room temperature
- 2 cups powdered sugar
- ½ tsp vanilla extract
- ½ tsp cake batter extract
- ½ tsp salt
- 2-4 tbsp heavy cream room temperature
- extra sprinkles for garnish
Instructions
For the cookies:
- In a stand mixer or large bowl, beat butter and sugar for 2 minutes until light and fluffy. Add in vanilla, cake batter extract, and egg. Mix until just combined. Add in the cornstarch, baking soda, baking powder, salt, and flour. Mix just until a dough forms and stir in the sprinkles.
- Preheat oven to 350°F. Line baking sheets with parchment. Scoop dough into 2½ tablespoon-sized balls and place 2 inches apart. Bake for 10–11 minutes, until edges are just set. They’ll look soft in the center—that’s perfect! Let cool on the sheet for 5 minutes, then transfer to a rack. Allow to cool completely.
For the frosting:
- Beat the butter, powdered sugar, cream, vanilla, and salt until fluffy. Add more cream if you'd like it to be a thinner consistency. Spread evenly on each cookie and top with more sprinkles. Serve & enjoy!