I have a confession: I don’t like making birthday cakes. The layers, the frosting, the crumb coat,,,,,,it just feels like a whole project when you’re also trying to wrap presents and blow up balloons. This is why I love this happy birthday cake cookies so much. So easy and quick to make.

They taste exactly like a slice of funfetti birthday cake, but in cookie form. They’re soft, a little chewy, packed with sprinkles, and topped with a simple vanilla glaze. They come together in one bowl and everyone gets their own little “slice” of cake. It’s become my go-to birthday treat, and honestly, I make them for no reason at all, too.

Kitchen Equipment You’ll Need

• Large mixing bowl
• Whisk and spatula
• Baking sheets
• Parchment paper or silicone mats
• Wire cooling rack
• Small bowl for glaze

Ingredients

Cookie Dough

• ¾ cup unsalted butter (i.e. 1 ½ sticks), you will be melting this
• 1 large egg
• 1 egg yolk, ( 1 whole egg + 1 extra egg yolk)
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 ½ cups all-purpose flour, be sure not to overmeasure
• ¼ cup rainbow sprinkles
• ½ cup granulated sugar
• ½ cup powdered sugar
• 2 teaspoons vanilla extract

Cream Cheese Frosting

• ¼ cup unsalted butter softened
• 1 teaspoon vanilla extract
• 1 ½ cups powdered sugar
• 1-2 tablespoons milk * to thin frosting*
• 113g cream cheese, softened

Topping

• Rainbow sprinkles

How to Make Happy Birthday Cake Cookies

1. Microwave ¾ cup unsalted butter until melted. Pour into large mixing bowl. Add in ½ cup granulated sugar and ½ cup powdered sugar and stir until mixed well.
2. Add the in 1 whole egg plus1 extra egg yolk and your 2 teaspoons vanilla extract and mix well.
3. Add (to the wet ingredients) 1 ½ teaspoons baking powder,¼ teaspoon salt and ½ teaspoon baking soda . Mix well. Adding half at a time, add 2 ½ cups all-purpose flour and mix until flour is just mixed well.
4. Then add in ¼ cup sprinkles into the dough.
5. Scoop dough into ¼ cup scoops, then roll into a ball. Flatten *slightly* each ball before placing on cookie sheet.
6. Spoon your dough onto a baking sheet lined with parchment paper.
7. Bake at 350°F for 15 minutes. The bottoms of the cookies should begin to brown.
8. Let the cookies cool and as they do you can make the frosting. The frosting part is optional

Frosting

1. In a large mixing bowl, beat the ¼ cup unsalted butter and 113g of cream cheese on medium speed using a hand mixer or stand mixer fitted with the paddle attachment. Mix for about 1 minute, or until the mixture is light and creamy.
2. With the mixer still on medium speed, gradually add the vanilla extract and powdered sugar. Once everything is combined, increase the speed to high and continue beating for about 2 minutes, until the frosting is smooth and fluffy. If the frosting is too thick, mix in 1–2 tablespoons of milk until it reaches your desired consistency. If it’s too thin, add additional powdered sugar as needed.
3. Spread or pipe the frosting onto the cooled cookies, then finish with rainbow sprinkles.

Storage & Freezing

Storage: Because the frosting contains cream cheese, any frosted cookies should be kept in an airtight container in the refrigerator. They’ll remain soft and moist for about 3–4 days. If you choose to leave the cookies unfrosted, there’s no need to refrigerate simply store them in an airtight container at room temperature.

Freezing: While it is possible to freeze frosted cookies, freezing them without frosting is recommended to prevent the sprinkles from bleeding or discoloring. When ready to serve, allow the cookies to thaw completely, then frost them with freshly prepared cream cheese frosting and add sprinkles just before serving.

More Cookie Recipes

• Chocolate Raspberry Sandwich Cookies
• Chocolate Peanut Butter Stuffed Cookies
• Wonderland Cookies 
• Pistachio Cookies
• Maple Cream Cookies
• Chai Sugar Cookies Recipe
• Chocolate Avocado Cookies