These birthday cake cookies are so incredibly soft. The sprinkles on top not only add a festive touch but the perfect amount of crunch and texture, too!
It should come as no surprise that I am kind of obsessed with birthday cake. And I just love the idea of capturing that delicious birthday cake flavor in other forms of dessert. It’s just a perfectly sweet vanilla flavor that just feels celebratory. Right? Just me?
I knew I wanted to make birthday cake cookies simply because we LOVE soft sugar cookies around here. So why not combine two delicious, classic desserts into one?
This is a super straightforward sugar cookie recipe, with a few special touches. For one thing, we’re incorporating just a bit of brown sugar into the cookie dough for more of a chewy texture, not to mention that caramel-like flavor. And then of course there’s the sprinkles. The perfect final touch.
Why You’ll Love These Birthday Cake Cookies…
- If you are a lover of soft and chewy sugar cookies, the texture of these cookies is right up your alley!
- The sprinkles on top are not only a fun finishing touch, they add a crunch that’s just perfect.
- You likely have all of these ingredients in your kitchen already! Don’t you love when that happens?
What You’ll Need…
- Flour: I always get asked what my favorite gluten free flour blend is, and I always recommend Bob’s Red Mill 1 to 1. But any blend should work!
How To Make…
To make my gluten free birthday cookies, you will start by creaming the butter with both sugars. Mix in the egg replacer and vanilla extract.
Then, add the dry ingredients into the wet ingredients and mix on low speed. The cookie dough will be soft at this point. Cover and chill in the refrigerator for at least 30 minutes.
That’s really all there is to it! Scoop out pieces of cookie dough and roll in the sprinkles before placing on your baking sheet. Bake on 350ºF for 12 minutes.
Tips For Baking The Best Birthday Cake Cookies…
- This is something I’d recommend for all of my recipes but worth repeating, always: weigh your flour using a kitchen scale if possible. This is the best way to ensure that you’re not accidentally adding too much (or too little!) flour, which can drastically change the texture. This recipe calls for 259 grams of flour.
- Don’t worry if your cookies aren’t completely covered in sprinkles. It’s not a particularly sticky dough, but if you gently roll each ball in your sprinkles, you should still have a good amount on there. If that’s not working, you can use your hands to gently press more sprinkles onto each cookie dough ball.
- Do not attempt to remove the baked cookies off of the baking sheet right away. I recommend letting them sit for at least 10 minutes before transferring to a wire cooling rack (or taste testing one or two!).
Birthday Cake Cookie Ingredient Substitutions…
- You should be able to make these birthday cake cookies vegan by substituting your favorite non-dairy butter. I haven’t tested it myself so please let us know in the comments if you do!
- If you’re not allergic to eggs, you can use 1 egg instead of the egg replacer.
Did you try my birthday cake cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
For More Gluten Free Cookie Recipes, Try My…
- Cream cheese thumbprint cookies
- Ultimate triple chocolate cookies
- Lavender shortbread cookies
- Andes mint chocolate cookies
Birthday Cake Cookies – Gluten Free, Eggless
- 1 ¾ cups (259g) gluten free flour blend
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter room temperature
- ¾ cup (150g) granulated sugar
- 2 tablespoons light brown sugar
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- 1 teaspoon vanilla extract
- In a small bowl, whisk the flour, baking powder, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add the prepared egg replacer and vanilla extract and mix to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until soft cookie dough forms. Cover and chill for 30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. Scoop out pieces of cookie dough, roll into a ball, and roll in the sprinkles. Place on baking sheet, 1-2 inches apart, and bake for 11-12 minutes. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- Feel free to make the cookies as large or small as you’d like! I use a 2.5 tablespoon cookie scoop and this recipe yields 12 cookies for me.
- For the sprinkles, I recommend jimmies or nonpareils. This is not an overly sticky dough, so the cookies may not be completely covered in sprinkles when you roll them, but they should get a good amount.