20 Birthday Cookie Recipes

Birthdays call for something extra special – and these birthday cookie recipes are sure to make any celebration truly unforgettable. From fun and festive confetti-loaded cookies to classic birthday cake-inspired treats, this collection has a cookie for every party-goer.

Whip up a batch to wow guests at the next birthday bash, or bake a personalized cookie card as a one-of-a-kind gift.

With easy-to-follow instructions and creative decorating ideas, you’ll be crafting picture-perfect birthday cookies that are almost too good to eat (the keyword being “almost”).

So get those sprinkles and candles ready, it’s time to turn up the fun and make some birthday magic in the kitchen!

1. Classic Birthday Cake Cookies

These soft and chewy cookies capture the essence of birthday cake in cookie form. They’re packed with sprinkles and have a hint of almond extract for an extra special flavor.

Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 6 oz white chocolate chips (chopped)
• ¼ cup sprinkles + more for decorating (optional)

Instructions:

1. Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This will take a few minutes with an electric mixer.
2. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
3. Dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
4. Chocolate chips and sprinkles: Fold in the chopped white chocolate chips and ¼ cup of sprinkles.
5. Chill the dough: This step is important! Cover the dough and refrigerate for at least 1 hour, or up to overnight. Chilling helps prevent the cookies from spreading too much while baking.
6. Preheat oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Shape and decorate (optional): Roll tablespoons of dough into balls and place them on the prepared baking sheets, leaving a couple of inches between each cookie. If you want extra sprinkles, gently roll the dough balls in sprinkles before placing them on the baking sheet.
8. Bake: Bake the cookies for 14-16 minutes, or until the edges are golden brown and the centers are slightly set. The cookies may look a bit underdone in the center, but they will firm up as they cool.
9. Cool and enjoy! Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

2. Funfetti Surprise Cookies

These cookies take the classic birthday cake cookie a step further with a hidden center of colorful candy gems. They’re perfect for a fun and festive birthday treat.

Recipe

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cornstarch
• 1/2 teaspoon salt
• 1 cup rainbow sprinkles (jimmies preferred)

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
3. In a large bowl, cream together softened butter and sugars until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix!
5. Fold in the sprinkles by hand.
6. Roll dough into 1-inch balls and place them on prepared baking sheets, leaving a few inches between each cookie. You can flatten the balls slightly with your palm or the bottom of a glass dipped in flour.
7. Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
8. Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.

3. Birthday Cake Sugar Cookie Bars

These sugar cookie bars are like giant birthday cake cookies. They’re frosted with a creamy vanilla frosting and topped with sprinkles for a show-stopping dessert.

Recipe

Ingredients:

• For the cookie bars:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup rainbow sprinkles (optional)
• For the frosting (optional):
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 2 ½ cups powdered sugar
  • 3 tablespoons heavy cream or milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Food coloring (optional)
  • Sprinkles for decorating (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper for easy removal.
2. Cream butter and sugar: In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
3. Beat in egg and vanilla: Add the egg and vanilla extract, and mix until well combined.
4. Dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients on low speed until just combined. Be careful not to overmix.
5. Sprinkles (optional): If using sprinkles, fold them gently into the cookie dough at this point.
6. Spread the dough: Transfer the cookie dough to the prepared baking pan and use a spatula to spread it into an even layer.
7. Bake: Bake the cookie bars for 20-25 minutes, or until the edges are lightly golden brown and the center appears mostly set.
8. Cool completely: Let the bars cool completely in the pan on a wire rack before frosting.
9. Frosting (optional): While the bars cool, prepare the frosting. In a large bowl, cream together the softened butter and powdered sugar until smooth. Add the heavy cream or milk, vanilla extract, and salt, and beat until light and spreadable. Adjust consistency with additional milk or powdered sugar if needed. If desired, tint the frosting with food coloring.
10. Frost and decorate (optional): Once the bars are cool, spread the frosting evenly over the top. Decorate with additional sprinkles if you like.

4. Chocolate Chip Birthday Cake Cookies

Chocolate lovers rejoice! These cookies combine the best of both worlds: chewy chocolate chip cookies with festive birthday cake batter.

Recipe

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/3 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 1/2 cups chocolate chips (semi-sweet or milk chocolate)
• 1/2 cup sprinkles (rainbow sprinkles are traditional, but choose your favorite!)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and both sugars until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
5. Fold in the chocolate chips and sprinkles.
6. Scoop the dough into rounded tablespoons and place them onto your prepared baking sheet, leaving a couple of inches between each cookie for spreading.
7. Bake for 10-12 minutes, or until the edges are golden brown. The centers will still be slightly soft.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

5. Confetti Crinkle Cookies

These crinkle cookies are soft and chewy on the inside with a beautiful crackly exterior. They’re loaded with sprinkles for a festive touch.

Recipe

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract (optional: add 1/2 teaspoon almond extract too)
• 2 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup rainbow sprinkles (plus more for coating)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl or using a stand mixer with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract and almond extract (if using).
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix!
5. Fold in the 1/3 cup of sprinkles with a rubber spatula.
6. Roll heaping tablespoons of dough into balls. Roll each ball in a bowl of additional sprinkles to coat completely.
7. Place the dough balls a few inches apart on your prepared baking sheet.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies will still be soft in the middle.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

6. Birthday Cake Rice Krispie Treats

These treats are a fun and easy twist on the classic. Birthday cake marshmallows are mixed with Rice Krispies cereal and topped with frosting and sprinkles for a nostalgic birthday treat.

Recipe

Ingredients:

• 1 bag (16 oz) marshmallows
• 7-7.5 cups (280-300 grams) Rice Krispie cereal
• 2 tbsp unsalted butter
• 4 tbsp white cake mix
• 2 tsp clear vanilla extract
• 4 tbsp rainbow sprinkles (divided)

Instructions:

1. Line an 8×8 inch baking pan with aluminum foil and lightly grease it with cooking spray.
2. In a large pot or dutch oven, melt the butter over medium-low heat. Add the marshmallows and stir constantly until melted and smooth.
3. Remove the pot from the heat and stir in the cake mix and vanilla extract until well combined.
4. Add 3 tablespoons of the sprinkles and the Rice Krispie cereal to the marshmallow mixture. Gently fold everything together until the cereal is evenly coated.
5. Pour the mixture into the prepared baking pan and press down gently with a greased spatula to form an even layer.
6. In a microwave-safe bowl, melt the white chocolate chips with a little canola oil (about 1 teaspoon) in 20-second intervals, stirring well in between, until smooth.
7. Drizzle the melted white chocolate over the top of the rice krispie treats. Sprinkle with the remaining 1 tablespoon of sprinkles.
8. Let the treats cool completely at room temperature for at least 1 hour, or until set.
9. To cut, lift the treats out of the pan using the foil overhang. Cut into squares and enjoy!

7. Birthday Cake Oatmeal Cookies

These oatmeal cookies are a healthier take on the birthday cake theme. They’re packed with oats, dried fruit, and chopped nuts for a delicious and nutritious snack.

Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cups rolled oats (old-fashioned or quick oats)
• 1 cup rainbow sprinkles (plus extra for decorating, optional)
• 1/2 cup white chocolate chips (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Stir in the rolled oats, rainbow sprinkles, and white chocolate chips (if using).
5. Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
6. Bake for 10-12 minutes, or until the edges are golden brown.
7. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

8. Birthday Cake Thumbprint Cookies

These thumbprint cookies are filled with a sweet and creamy frosting and topped with sprinkles. They’re easy to make and perfect for a crowd.

Recipe

Ingredients:

• For the cookies:
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup sprinkles (plus more for decorating)
• For the filling:
  • ½ cup seedless raspberry jam (or your favorite flavor)
• For the glaze (optional):
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • Rainbow sprinkles for decorating

Instructions:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the sprinkles.
4. Roll tablespoons of dough into balls and place them on the prepared baking sheets. Using your thumb or the end of a spoon, gently press a shallow indentation in the center of each cookie dough ball.
5. Bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
6. For the filling: Once the cookies are cool, spoon a small amount of jam into the center of each indentation.
7. For the glaze (optional): In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled cookies and top with additional sprinkles.

9. Birthday Cake Brownie Cookies

These decadent cookies combine the fudgy goodness of brownies with the festive flavors of birthday cake. They’re sure to be a crowd-pleaser.

Recipe

Ingredients:

• For the Brownie Layer:
  • 1/2 cup unsalted butter, melted
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
• For the Cookie Layer:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • Rainbow sprinkles

Instructions:

1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. Prepare the brownie layer: In a medium bowl, whisk together melted butter, sugar, eggs, and vanilla extract until smooth. Sift in the cocoa powder and whisk until fully incorporated. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
3. Prepare the cookie layer: Using a separate bowl, cream together softened butter and sugars until light and fluffy. Beat in the egg. In another bowl, whisk together flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until a dough forms. Stir in chocolate chips and rainbow sprinkles.
4. Assemble the brookies: Spoonfuls of brownie batter and cookie dough alternately onto the prepared baking sheet, creating a marbled effect.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The edges may be slightly set.
6. Let the brookies cool completely in the pan on a wire rack before slicing and serving.

10. Snickerdoodle Birthday Cake Cookies

These cookies are a delicious mashup of snickerdoodles and birthday cake. They have a soft and chewy center with a sweet cinnamon sugar coating and festive sprinkles.

Recipe

11. Gluten-Free Birthday Cake Cookies

These cookies are just as delicious as the classic version, but they’re made with gluten-free flour. They’re perfect for anyone with a gluten intolerance.

Recipe

Ingredients:

• 1/3 cup melted and cooled coconut oil
• 1/3 cup organic sugar (regular sugar or coconut sugar will also work)
• 1 egg, at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1 1/2 cups packed fine blanched almond flour (do not use almond meal)
• 3 tablespoons coconut flour (not packed)
• 1/4 teaspoon baking soda
• ¼ cup sprinkles
• Optional – Vanilla Buttercream:
  • 4 tablespoons butter or vegan butter, at room temperature
  • 3/4 cup organic powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon sprinkles

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together the egg, sugar, coconut oil, and vanilla extract until smooth and creamy.
3. In a separate bowl, whisk together the almond flour, coconut flour, and baking soda.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the sprinkles.

Optional Chilling:

• The dough can be chilled for 25-30 minutes at this point, which can help the cookies hold their shape better during baking. This step is optional, but recommended.

6. Scoop out 2 tablespoons of dough onto the prepared baking sheet, leaving at least 1-2 inches between each cookie.
7. Bake for 9-12 minutes, or until the edges are lightly golden brown.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Vanilla Buttercream:

1. To make the buttercream, cream together the butter, powdered sugar, and vanilla extract until light and fluffy.
2. Spread or pipe the frosting onto the cooled cookies and decorate with additional sprinkles if desired.

12. Vegan Birthday Cake Cookies

These cookies are made with plant-based ingredients, but they still have all the flavor of a traditional birthday cake cookie. They’re perfect for vegans and anyone looking for a dairy-free option.

Recipe

Ingredients:

• 1 tbsp ground flaxseed meal
• 3 tbsp water
• ½ cup vegan butter, softened at room temperature
• ¾ cup organic cane sugar
• 2 tsp vanilla extract
• 1 ¼ cup all-purpose flour (or gluten-free all-purpose flour if preferred)
• ¾ tsp baking powder
• ½ tsp baking soda
• Pinch of finely ground sea salt
• 3 tbsp vegan sprinkles (your choice of colors!)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the ground flaxseed meal and water. Let this mixture sit for 5 minutes, allowing it to thicken into a gel-like consistency (this is your vegan egg substitute).
3. In a large mixing bowl, cream together the softened vegan butter and sugar until light and fluffy, using an electric mixer or a good old whisk. Beat in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients in the other bowl, mixing until just combined. Don’t overmix!
5. Fold in your vegan sprinkles gently with a spatula.
6. Scoop the dough into rounded portions using a spoon or cookie scoop and place them onto your prepared baking sheet, leaving a couple of inches between each cookie for spreading.
7. Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are just set.
8. Let the cookies cool completely on the baking sheet before transferring them to a wire rack to cool completely.

13. Birthday Cake Monster Cookies

These giant cookies are packed with everything you love about birthday cake: sprinkles, chocolate chips, peanut butter, and more. They’re perfect for sharing (or not!).

Recipe

Using a Cake Mix:

This is a simpler and faster option. Here’s what you’ll need:

• 1 box vanilla cake mix (or yellow cake)
• 1/3 cup packed brown sugar
• 1 stick butter, softened
• 1/2 cup creamy peanut butter
• 1/4 cup water
• 1 egg
• 1 cup quick-cooking oats
• 1/3 cup M&Ms
• 2/3 cup semisweet chocolate chip cookies
• 1/3 cup rainbow sprinkles
• 1 tsp flaky sea salt (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter, peanut butter, and brown sugar.
3. Beat in the egg and water.
4. Stir in the cake mix until just combined.
5. Fold in the oats, M&Ms, chocolate chips, and sprinkles (reserve some sprinkles for topping the cookies if desired).
6. If using, sprinkle a little bit of sea salt over each cookie dough ball.
7. Roll dough into 1-inch balls and place them on the prepared baking sheet, leaving about an inch of space between each cookie.
8. Bake for 12-14 minutes, or until the cookies are puffed up and the edges are very slightly golden brown.
9. Let cool on a wire rack before enjoying.

14. Birthday Cake Macarons

These delicate cookies are a challenge to make, but the results are worth it. They’re light and airy with a delicious birthday cake flavor and a beautiful pastel color.

Recipe

Ingredients:

• For the macaron shells:
  • 1 1/2 cups powdered sugar
  • 1 cup + 2 tablespoons almond flour
  • 55 grams aged egg whites (around 2 large eggs)
  • 1/2 cup granulated sugar
  • Pinch of cream of tartar (optional)
  • Gel food coloring (optional)
  • Sprinkles
• For the birthday cake filling:
  • 1/2 cup unsalted butter, softened
  • 1 3/4 cups powdered sugar
  • 1/2 teaspoon milk
  • 3/4 teaspoon vanilla extract
  • 2 tablespoons sprinkles

Instructions:

1. Prepare the macaron shells:
   • Sift the almond flour and powdered sugar together to remove any lumps.
   • In a clean, dry bowl, whisk the egg whites with a pinch of cream of tartar (if using) on medium speed until frothy.
   • Gradually add the granulated sugar while continuing to whisk on medium speed. Increase the speed to medium-high and whisk until stiff peaks form. The meringue should be glossy and hold its shape when you lift the whisk.
   • If using food coloring, gently fold it into the meringue until evenly incorporated. Be careful not to overmix.
   • Gently fold the dry ingredients (almond flour and powdered sugar mixture) into the meringue using a silicone spatula. Fold until the batter reaches a lava-like consistency, where it flows slowly but holds its shape.
   • Macaronage: This refers to the folding technique to achieve the proper batter consistency. You can check for this by scooping some batter and letting it drip down from the spatula. It should form a ribbon that slowly disappears back into itself within a few seconds.
   • Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1 inch in diameter) onto baking sheets lined with parchment paper or silicone mats. Gently tap the baking sheets to remove any air bubbles.
   • Decorate the tops of the macarons with sprinkles before letting them rest for 30 minutes to 1 hour. This allows a “skin” to form on the surface, which is important for smooth tops.
2. Bake the macarons:
   • Preheat your oven to 300°F (150°C).
   • Bake the macarons for 15-20 minutes, or until they are firm and have a slight wobble in the center.
   • Let the macarons cool completely on the baking sheet before filling.
3. Prepare the birthday cake filling:
   • In a bowl, cream together the softened butter and powdered sugar until light and fluffy.
   • Beat in the milk and vanilla extract until smooth.
   • Fold in the sprinkles.
4. Assemble the macarons:
   • Once the macarons are cool, pipe or spread a dollop of the birthday cake filling onto the flat side of one macaron shell.
   • Gently sandwich another macaron shell on top to create a complete cookie.
5. Store:
   • Store the macarons in an airtight container in the refrigerator for up to 3 days. They will soften slightly as they sit, allowing the flavors to meld.

15. Birthday Cake Linzer Cookies

These Linzer cookies are a classic Austrian cookie filled with a sweet jam or jelly. This version features a birthday cake-flavored dough and a festive raspberry filling.

Recipe

Ingredients:

• For the Cookie Dough:
  • 2 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 2/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2/3 cup finely ground almonds
  • 1/4 teaspoon ground cinnamon
  • 1 egg
  • Pinch of salt
• For the Filling and Decoration:
  • 1/2 cup seedless raspberry jam (or any flavor you prefer)
  • 1-2 teaspoons powdered sugar, for dusting
  • Rainbow sprinkles

Instructions:

1. Make the Cookie Dough: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and cinnamon. Gradually add the flour and ground almonds, mixing until just combined. Add a pinch of salt.
2. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or until firm enough to roll out.
3. Preheat the Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
4. Roll and Cut Out Shapes: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use cookie cutters (birthday-themed or any shapes you like) to cut out the dough. Cut out half the cookies with a small cutout in the center (these will be the “windows”). Re-roll scraps as needed.
5. Bake the Cookies: Place the cookies on the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool completely on the baking sheets before decorating.
6. Assemble the Linzer Cookies: Once cool, spread a thin layer of jam over the solid cookie bottoms. Top with the cookies with the cutout centers, creating a “window” effect. Dust with powdered sugar and decorate with sprinkles for a festive birthday touch!

16. Birthday Cake Shortbread Cookies

These buttery shortbread cookies are a sophisticated twist on the birthday cake theme. They’re perfect for a more elegant celebration.

Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup (85g) powdered sugar
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 cups (240g) all-purpose flour
• ¼ teaspoon salt
• Rainbow sprinkles (jimmies) -⅔ cup for dough, ¼ cup for decoration (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together softened butter and powdered sugar using an electric mixer until light and fluffy.
3. Beat in vanilla and almond extracts until combined.
4. In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the wet ingredients on low speed until just combined.
5. Fold in ⅔ cup of sprinkles with a spatula.
6. Gently knead the dough a couple of times until it forms a cohesive ball.
7. Shape the dough into a disc and press it evenly into the prepared baking sheet.
8. (Optional) Sprinkle the top of the dough with the remaining ¼ cup of sprinkles for extra festivity.
9. Bake for 20-25 minutes, or until the edges are lightly golden brown.
10. Let cool completely on the baking sheet before cutting into squares or desired shapes.

17. Birthday Cake Biscotti

These twice-baked cookies are perfect for dipping in coffee or tea. They have a delicious birthday cake flavor and a satisfyingly crunchy texture.

Recipe

Ingredients:

• 6 tablespoons unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract (optional: add 1/2 teaspoon almond extract and 1/2 teaspoon imitation vanilla)
• 1 1/2 teaspoons baking powder
• 2 cups all-purpose flour
• 1/4 cup + 2 tablespoons rainbow sprinkles
• 1 cup white chocolate chips (optional for dipping)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer or stand mixer on medium speed for about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract (and almond extract and imitation vanilla if using).
4. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. A rubber spatula will be helpful here as the dough will be sticky.
5. Fold in 1/4 cup of the sprinkles using your spatula.
6. Divide the dough in half and shape each half into two flat logs on the prepared baking sheet. Aim for logs about 9 1/2 inches long, 2 inches wide, and ¾ inches tall. Wetting your hands can help prevent sticking.
7. Bake the biscotti loaves for 20-25 minutes, or until golden brown on the outside.
8. Remove the pan from the oven and reduce the oven temperature to 250°F (120°C).
9. Let the biscotti loaves cool on the baking sheet for about 10 minutes.
10. Transfer the loaves to a cutting board and carefully slice them diagonally into ¾-inch thick slices using a serrated knife.
11. Arrange the biscotti slices on the baking sheet in a single layer and bake for an additional 10-15 minutes per side, or until they are dry and crisp. You can flip the biscotti slices halfway through to ensure even browning.
12. Let the biscotti cool completely on the baking sheet.
13. For an optional chocolate drizzle, melt the white chocolate chips according to package instructions. Dip the tops of the cooled biscotti slices into the melted chocolate, then add sprinkles for extra festivity. Let the chocolate harden before enjoying.

18. Birthday Cake Whoopie Pies

These whoopie pies are made with two soft and chewy birthday cake cookies that are sandwiched together with a creamy vanilla frosting. They’re a delightful birthday treat.

Recipe

Ingredients:

• 6 tablespoons unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract (optional: add 1/2 teaspoon almond extract and 1/2 teaspoon imitation vanilla)
• 1 1/2 teaspoons baking powder
• 2 cups all-purpose flour
• 1/4 cup + 2 tablespoons rainbow sprinkles
• 1 cup white chocolate chips (optional for dipping)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer or stand mixer on medium speed for about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract (and almond extract and imitation vanilla if using).
4. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. A rubber spatula will be helpful here as the dough will be sticky.
5. Fold in 1/4 cup of the sprinkles using your spatula.
6. Divide the dough in half and shape each half into two flat logs on the prepared baking sheet. Aim for logs about 9 1/2 inches long, 2 inches wide, and ¾ inches tall. Wetting your hands can help prevent sticking.
7. Bake the biscotti loaves for 20-25 minutes, or until golden brown on the outside.
8. Remove the pan from the oven and reduce the oven temperature to 250°F (120°C).
9. Let the biscotti loaves cool on the baking sheet for about 10 minutes.
10. Transfer the loaves to a cutting board and carefully slice them diagonally into ¾-inch thick slices using a serrated knife.
11. Arrange the biscotti slices on the baking sheet in a single layer and bake for an additional 10-15 minutes per side, or until they are dry and crisp. You can flip the biscotti slices halfway through to ensure even browning.
12. Let the biscotti cool completely on the baking sheet.
13. For an optional chocolate drizzle, melt the white chocolate chips according to package instructions. Dip the tops of the cooled biscotti slices into the melted chocolate, then add sprinkles for extra festivity. Let the chocolate harden before enjoying.

19. Birthday Cake Cake Mix Cookies

These cookies are a breeze to make using a boxed cake mix. They’re perfect for when you’re short on time but still want a delicious homemade treat.

Recipe

Ingredients:

• 1 box (any flavor) cake mix (standard 15.25 oz size)
• 2 large eggs
• 1/2 cup vegetable oil
• Optional mix-ins: sprinkles, frosting, chopped nuts, chocolate chips (depending on your preference)

Instructions:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, using an electric mixer on medium speed, combine the cake mix, eggs, and oil. Mix until everything is well incorporated and there’s no dry cake mix remaining.
3. Here comes the fun part – customization! If you want to add some extra pizazz to your cookies, this is the time. You can fold in sprinkles, frosting (chopped into small pieces), chopped nuts, chocolate chips, or any other mix-in you like.
4. Scoop out the dough using a tablespoon or a cookie scoop (if you have one) and place them onto your prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading while baking.
5. Bake the cookies for 10-12 minutes, or until the edges are slightly golden brown. The exact baking time may vary depending on your oven, so keep an eye on them to avoid over-baking.
6. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

20. Birthday Cake Ice Cream Cookies

These cookies are baked with edible cookie dough balls and then sandwiched with ice cream for a truly decadent birthday dessert.

Recipe

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