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5 from 1 vote

Birthday Cookies

Birthday Cookies are chilled, but soft cookies that are loaded with colorful sprinkles, both chocolate and white chocolate chips, and topped with buttercream frosting.
Prep Time20 minutes
Cook Time14 minutes
Total Time34 minutes
Course: Dessert, Snack
Keyword: Birthday Cookies
Servings: 18 cookies
Calories: 441kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Cookies

  • ½ cup (1 stick, 113g) butter, softened
  • ½ cup shortening
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla
  • 3 cups (375g) all-purpose flour
  • 2 tablespoons cornstarch
  • teaspoons kosher salt
  • ½ teaspoon baking powder
  • 1 cup (192g) sprinkles, plus more for garnish
  • ½ cup (84g) mini semi-sweet chocolate chips
  • ½ cup (84g) white chocolate chips

Buttercream Frosting

  • 1 cup (2 sticks, 227g) unsalted butter, room temperature
  • 4 cups (500g) confectioners' sugar, sifted
  • 1 pinch kosher salt
  • 2-6 teaspoons milk, as needed for desired consistency
  • sprinkles, for garnish

Instructions

Cookies

  • Preheat the oven to 325°F. Line a baking sheet with parchment paper and set it aside.
  • Using a handheld mixer, combine the butter, shortening, sugar, eggs, and vanilla in a large bowl.
  • To the butter mixture, add the flour, cornstarch, salt, and baking powder. Mix until the ingredients are incorporated.
  • Fold in the sprinkles and chocolate chips.
  • Using a ¼ cup (or 2 scoops of dough with a 2 tablespoon scoop), add the dough out onto a lined cookie sheet, about 2 inches apart. (I usually put 6 cookie dough balls onto each cookie sheet.) Use your hands to shape and slightly flatten each ball of dough, like a disc. (If you used 2, 2 tablespoon scoops, combine the scoops of dough into one large cookie.)
  • Bake for 12 minutes for a softer cookie, up to 14 minutes for a firmer cookie.
  • Remove cookies from the oven and let them cool completely before frosting with the buttercream.

Buttercream Frosting

  • In the bowl of a stand mixer with a paddle attachment, combine the butter, sugar, and salt.
  • Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
  • Adjust the consistency with milk as needed.
  • Store unused buttercream in the refrigerator in an airtight container and bring it back to room temperature before using it to pipe or frost.
  • Use buttercream to frost completely cooled cookies. Add sprinkles on top.
  • Store frosted cookies in the refrigerator. Serve cookies cold.

Nutrition

Calories: 441kcal