Birthday Cake Cookie Sandwiches

filed under: Cookies on June 17, 2018

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

Birthday Cake Cookie Sandwiches

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!
[brid autoplay=”true” video=”385420″ player=”16518″ title=”Birthday Cake” description=”Birthday Cake Cookie Sandwich” duration=”72″ uploaddate=”2019-02-27 12:10:32″ thumbnailurl=”//”]

Easy Birthday Cake Cookies Sandwiches Bit Into Showing Inside

4.67 from 12 votes
Birthday Cake Cookie Sandwiches
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

I can’t think of a better way to treat someone you love on their birthday than with these fun Birthday Cake Cookies!

Course: Dessert
Cuisine: American
Keyword: birthday cake, birthday cake cookies
Servings: 9 sandwiches
Author: Amanda Rettke
  • 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
  1. Preheat oven to 400°F. Line 3 baking sheets with parchment paper.
  2. Add sugar and butter together in a large bowl and beat with a hand-held mixer until light and creamy, about 2 minutes.
  3. Add baking powder, extract, and salt, and mix until combined.

  4. Add eggs, one at a time, until completely combined. Scrape the sides of the bowl as needed.

  5. Alternate adding the flour and milk to the butter mixture and mix until completely combined. (Do not overmix)

  6. Add rainbow jimmies to the batter and gently combine by hand.

  7. 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.
  8. Remove from oven and let them cool completely before adding frosting.
Recipe Notes

Whipped Vanilla Buttercream Recipe (click for recipe)

These cookies would go beautifully with my Birthday Cake!

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  • 2pots2cook says:

    Dear, this one is a keeper for my son’s birthday ! Thank you so much !

  • Ellen says:

    Amanda–how big are they? 2 inches? 3 inches in diameter? I’d like to make smaller and am trying to figure how many I might get if they are 1 1/2 inches in diameter. Thanks.

    • Amanda says:

      They are at 2-3 inches across! Big cookies. You can make them smaller, just be mindful of the baking time.

  • Andrea Saunders says:

    How long will they last? If not all eaten Hahahah. And can I make them ahead and store them?

  • The Modern Proper says:

    These look so fun! Sometimes it is easy to forget how fun sprinkles can make something. I just might have to make these for my kids’ birthday parties!!

  • Sharon says:

    Yum love these cookies! They remind me of my funfetti whoopie pies – so incredible!

  • Sara says:

    When you say 18 cookies by making them smaller, do you mean 18 single cookies or 18 cookie sandwiches?

    • Amanda says:

      18 single cookies

  • Dianna Villarreal says:

    When do I add the milk?

  • Dianna Villarreal says:

    The recipe doesn’t say when to add the milk. I put it at the end not knowing how it was going to come out. It is soo sticky and very challenging to make the round scoops. It’s sticks all over your hands which turns into a disaster! The cookies came out huge, flavor is ok, sorry just being honest 🙁

    • Amanda says:

      It says to alternate the milk and the flour. In addition to that there is a step-by-step video showing you how to do that in detail. Sorry you had a bad experience.

  • Linda says:

    I made these using a #100 scoop. Mine were chilled for need but I think it might have helped with the sticky quality when scooping. I ended up making a double batch because it was for a 13 year old boy’s birthday and the sprinkles bled and turned the cookie pink and I didn’t think he would appreciate that. I ended up with browner one after adding some color and more sprinkles to the 2nd batch. These were well received and enjoyed. I left mine unfrosted in a container until the day of or night before instead of having them sit too long with the frosting. That seemed to work well. Definitely a keeper. I liked the size of the one I ended up with. It was maybe 1 1/2-2 in. diameter. I lost count but I think I ended up with 60 or so. So probably double the original size. Mine baked around 9 minutes. They browned so quickly on the bottom I’d check at 8 and pull before they are too brown.

  • Jane says:

    I made your beautiful birthday cake sandwich cookies and they turned out as promised! I followed your directions and they turned out exactly the same as your photo. The frosting is amazing! Ok, I fibbed, mine have even MORE frosting in the middle….ha!
    Thank you for sharing.

    • Amanda says:

      That’s wonderful Jane!!! So glad you enjoyed them! (and love the idea of MORE frosting!!)

  • francesco says:

    Thank you for sharing this delicious recipe! i love it

  • Linda Stilwell says:

    These birthday cake cookies look so delicious! Question please. I recently moved to Colorado. Baking is different here! Any recommendations on how to change ingredients and baking time to adjust for the altitude?

  • Barbara Grosvenor says:

    Do you have a cookbook out?

    • Amanda says:

      My book is called Surprise-Inside Cakes. 🙂

  • Jacqui says:

    I made these for my son to take to school for his birthday. He has Celiac disease so I subbed gluten free flour and used a little less milk and they turned out perfectly. I made mine smaller, got 60 single cookies and they are still huge. My son declared them 100% delicious.

  • Ingrid Fuentealba says:

    Hello from Chile! these look amazing, I want to make them today, but ¿could it be possible to replace the sprinkles with blueberries?

  • Melissa Torres says:

    These look phenomenal! What a fun welcome back to school treat! They look delicious.

  • Megan says:

    I just made these for my 3 girls who all have September birthdays! They were a huge hit! Just a touch crunchy on the outer edge and very soft/cakey in the middle. The almond extract is everything! The buttercream is fantastic as well, although I made 1/2 recipe with about 2.5 cups of sugar, a little extra vanilla and just a touch of milk. It was perfection! Definitely saving this recipe to use again.

  • Linda says:

    Can I freeze these?

  • Xiomara says:

    Hi, i love your recipes. A question, with what ingredient i can substitute the eggs. My little niece is alergic.

  • Andrea says:

    Hi there! I made these today, but they flattened out. They’re not round and fluffy like yours. They taste yummy, but aren’t as pretty. Any suggestion of how to avoid that next time? Thanks!

  • Wally Rodriguez says:

    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.

  • Top 25 US Baking Blogs says:

    Thank you for sharing this delicious recipe! i love it

  • Samantha Fariello says:

    Hi, can I use buttermilk instead of regular milk? I’m gonna try making these tomorrow.

    • Amanda says:

      Nope, I would stick with buttermilk. You can make your own with a little vinegar.

  • Olivia says:

    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!

  • sarah says:

    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.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.