I can’t think of a better way to treat someone you love on their birthday than with these fun Birthday Cake Cookies! For another fun birthday treat, try my Birthday Cake Lasagna.

Birthday Cake Cookies Stacked

Birthday Cake Cookies

Quite possibly the best treat to add to any birthday celebration is SPRINKLES! I added sprinkles to these Birthday Cake Cookies as well as to the frosting after the cookie sandwich was assembled. I knew this recipe would be a hit the second I saw my kids’ eyes light up when they saw them! Not only do they look like a seriously fun treat, but they taste pretty amazing too!

These cookies taste JUST like Funfetti Cake! If you happen to love birthday cake, these are the cookies for you.

Birthday Cake Cookie Sandwiches Stacked in Loaf Pan

The texture of this treat is cookie-like on the outside (almost crispy) and a bit soft on the inside. I made mine BIG. As in, I could barely get the whole cookie sandwich in my mouth… but I have never been known to back down from a challenge. Especially when there is cookies, frosting, and sprinkles involved.

Birthday Cake Cookie Sandwiches with Sprinkles and Frosting

To make these Birthday Cake Cookie Sandwiches you will need:

Birthday Cake Cookies recipe (below)

Vanilla Buttercream Recipe (1/2 recipe)

Sprinkles (Also known as Rainbow Jimmies)

Cookie Scoop I used a large scoop that holds 5 tablespoons for the cookie and a medium scoop that holds 4 tablespoons for the frosting.

Birthday Cake Cookies Being Rolled in Sprinkles

When adding the frosting in the middle of the finished cookie, it’s a good idea to try and get a consistent amount on each cookie and that is why I used the scoop for the frosting. When adding the top cookie I applied slow, even pressure to make sure that the frosting spilled out just barely and was distributed evenly around the cookie. If you don’t have a scoop you can certainly just spoon the frosting on.

I also decided to add some sprinkles to the outside of the cookie and absolutely love how it looks!

Easy Birthday Cake Sandwich Cookies on Wire Rack with Sprinkles and Frosting

These Birthday Cake cookie sandwiches are BIG! So amazingly deliciously gloriously big. If you want to make them smaller you certainly can, just plan on having more than 18 total cookies.

For the frosting, I whipped up a batch of my Whipped Vanilla Buttercream. You will only need half of that recipe but I like to make the whole batch and store the remaining in the refrigerator just in case. You never know when a craving for delicious frosting will hit!

Easy Birthday Cake Cookies Sandwiches Bit Into Showing Inside
4.72 from 14 votes

Birthday Cake Cookie Sandwiches

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
I can’t think of a better way to treat someone you love on their birthday than with these fun Birthday Cake Cookies!


  • 1 1/4 cup (250g) granulated sugar
  • 3/4 cup (1 1/2 sticks or 170g) unsalted butter room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoons McCormick vanilla extract
  • 1/2 teaspoon McCormick almond extract
  • 2 large eggs room temperature
  • 3 cups (384g) all-purpose flour
  • 2/3 cup whole milk room temperature
  • 3/4 cups Rainbow Jimmies


  • Preheat oven to 400°F. Line 3 baking sheets with parchment paper.
  • Add sugar and butter together in a large bowl and beat with a hand-held mixer until light and creamy, about 2 minutes.
  • Add baking powder, extract, and salt, and mix until combined.
  • Add eggs, one at a time, until completely combined. Scrape the sides of the bowl as needed.
  • Alternate adding the flour and milk to the butter mixture and mix until completely combined. (Do not overmix)
  • Add rainbow jimmies to the batter and gently combine by hand.
  • Using a large cookie scoop, scoop out batter and place on cookies sheets about 2 inches apart. Bake for 8-10 minutes, or until edges are slightly golden brown.
  • Remove from oven and let them cool completely before adding frosting.


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These cookies would go beautifully with my Birthday Cake!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hello Amanda, what can i do to make my cookies a little more fluffy like yours? I made a batch and although they were delicious, they flattened a bit.
    How about if I chill the batter for a while? Would it make a difference?
    Thank you in advance for your help.

  2. I made these tonight and they were delish! They taste like birthday cake but better! I made them smaller and was able to get 22 sandwiches from the recipe. Love that they’re a homemade alternative to the Betty Crocker version I found, and I bet they’re much more delicious! Agree with the other comment that the almond extract is huge. Thanks for the recipe. This one’s a keeper!

  3. HI-
    I am at a high elevation. I am wondering if I need to alter this recipe based on this? I made cookies from one of your recipes and followed to a T and they did not turn out. I would hate to go through all this effort and not have them turn out, esp for a birthday treat.

  4. Tried to make this recipe last night my cookies came out flat or burned. I can’t make cookies to save my life.

  5. I made these as a favor for my sister’s birthday. They were a hit and totally delicious. Everyone love them. This recipe is a keeper! I would post a picture but I don’t know how to.

  6. These were awesome! I made them for a family party about a year ago. Now it is what I’m asked to bring every party. Is there a chocolate version?

  7. Flavor is great! Texture is great! The recipe for the frosting pairs perfectly! I’m just wondering how to store these once they are done. I used mini rainbow perils along the outside and now I’m stumped. Do I refrigerate until the event tomorrow or leave them out?. I’m afraid of the perils bleeding if I put them in the fridge. But it’s a buttercream frosting.
    Thanks in advance
    Great recipe!

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