These cookies capture the essence of celebration in every bite—chewy, with a tender crumb and a flavor that’s both nostalgic and elevated. Vanilla bean paste and almond extract add depth, and cold butter ensures the perfect balance of flavor and structure. All-natural sprinkles lend a pop of color and a cleaner flavor, without the synthetic aftertaste of standard sprinkles. You’ll taste the difference. And the softer color palette is a refreshing departure from the usual bold primary hues.
Birthday Cake Cookies
Makes 6 cookies
Ingredients
- 2 cups (250 grams) all-purpose flour
- 1½ teaspoon (7.5 grams) baking powder
- 1¼ teaspoon (3 grams) kosher salt
- ⅛ teaspoon baking soda
- 1 large egg (50 grams), cold
- 1 large egg yolk (18 grams), cold
- 2 teaspoons (12 grams) vanilla bean paste
- ¼ teaspoon (1 grams) almond extract
- ½ cup (113 grams) cold unsalted butter, cubed
- ¼ cup (55 grams) light brown sugar
- ½ cup (100 grams) granulated sugar
- ½ cups (88 grams) all-natural jimmy sprinkles*
- Garnish: all-natural jimmy sprinkles
Instructions
- In a medium bowl, whisk together flour, baking powder, salt and baking soda. In a small bowl, whisk together egg, egg yolk, vanilla bean paste, and almond extract.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. With mixer on low speed, gradually add flour mixture to butter mixture alternately with egg mixture, beginning and ending with flour mixture, beating just until combined after each addition, scraping down the sides of the bowl. Beat in sprinkles on low speed, just until combined.
- Line a baking sheet with parchment paper. Using a ½-cup dry measuring cup, scoop a scant ½ cup of dough (about 118 grams each) and place on prepared pan. Directly in the middle of each measured scoop of dough, flatten with a 3-tablespoon spring-loaded scoop, creating a round middle with a border. Place dough at least 3 inches apart on prepared pan. Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350 °F (180°C). Line 2 baking sheets with parchment paper. Place dough at least 4 inches apart on prepared pans. Top with more sprinkles, if desired.
- Bake until golden, 15 to 20 minutes, rotating pans halfway through baking. (Dough will spread. When removed from oven and still hot, use a 4-inch to 5-inch round cookie cutter to bring in the edges and scoot them in a circular pattern to create a perfectly round shape.) Let cool completely on pans. Can be stored in an airtight container for up to 3 days.
Notes
*NOTE: All-natural jimmy sprinkles give these cookies a purer flavor that doesn’t impart a phenolic, synthetic taste. Trust us, you will taste a difference! Plus, the softer palate of colors is a fun departure from the typical primary color way.
Tried this recipe?Let us know how it was!
Five for taste, spread waaay too much in the oven. Made the snickerdoodles. I admit to being a novice cookie baker, but I don’t understand why. Measured all ingredients in grams-including butter before & after browning-& no ingredients were expired. I know I made one mistake-dusting them in the sugar cinnamon coating BEFORE refrigerating overnight. Can you help? And is there a way to make more cookies with the same amount of batter? THANKS!
Hi Joyce,
Thank you for reaching out. This recipe has been updated from what ran in our July/August 2025 issue. The eggs and egg yolks in the ingredients should be 1 egg and 1 egg yolk, not 2 eggs and 2 egg yolks. To make more cookies with the same amount of batter, just scoop smaller portions of dough onto cookie sheets before baking. Hope this helps and happy baking!
THANK YOU SO VERY MUCH!!!