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These soft and chewy Birthday Cake Cookies are like a party in every bite, loaded with rainbow sprinkles and that dreamy cake batter flavor we all grew up loving.
This recipe came from a craving for something fun and easy with no frosting, no cake pans, just that classic birthday cake flavor in a soft, chewy cookie. Whether you’re baking for a celebration or just need something sweet after a long day, these always hit the spot!
Craving more fun dessert cookies? You might also love my Pistachio Chocolate Chip Cookies or my delicious Samoa Cookies.
Recipe Overview
Before You Get Started
A few helpful tips before you dive in:
- Let the butter and coconut oil sit out until fully softened. This makes mixing so much easier and helps the dough come together smoothly.
- Don’t skip the chill time. Chilling the dough helps the cookies hold their shape and gives you that soft, chewy texture.
- Slice the dough log evenly so the cookies bake at the same rate. A sharp knife or unflavored dental floss works great here.
- Use parchment paper for easy cleanup and to keep the bottoms of the cookies from overbaking.
Common Questions
This usually means the dough wasn’t chilled long enough, was overbaked, or had too much flour added.
You can! Slice the dough straight from frozen and bake as usual, adding 1-2 extra minutes if needed.
Yes. You can make it with just coconut oil, but the consistency will be more on the crispy and crunchy side. Butter gives it that soft and chewy texture.
Ingredients Needed
Below are the ingredients you’ll need to make Birthday Cake Funfetti Cookies. The full quantities can be found in the recipe card further down the post.
- Coconut oil: Adds moisture and richness. You can use all butter if needed.
- Unsalted butter: Softened to room temperature for easy mixing. If using salted butter, skip adding salt.
- Sugar: White granulated sugar keeps the cookies sweet and chewy. Light brown sugar can be used for a slightly deeper flavor.
- Large egg: Adds structure and helps bind the dough together.
- Vanilla extract: Gives the cookies that nostalgic birthday cake flavor. You can swap in cake batter extract if you want a stronger punch.
- All-purpose flour: Standard white flour works best. Be sure to spoon and level it to avoid dry dough.
- Baking soda and salt
- Rainbow sprinkles: Stick with jimmies (the rod-shaped kind). They won’t bleed into the dough like nonpareils can.
How to Make Birthday Cake Cookies
Here’s how to get perfect results every time:
1️⃣ Cream the Wet Ingredients
In a medium mixing bowl, use an electric mixer to blend the softened butter, coconut oil, sugar, egg, and vanilla extract until smooth and creamy.
✏️ Make sure your butter and coconut oil are fully softened so the cookie dough mixes evenly and whips up light and fluffy.
2️⃣ Add the Dry Ingredients
In a separate small bowl, whisk together the flour, baking soda, and salt. Add this dry mixture to the creamy mixture and stir with a spatula until fully incorporated.
3️⃣ Fold in Sprinkles and Chill the Dough
Gently fold in the rainbow sprinkles. Roll the dough into a 2-inch wide log, wrap tightly in plastic wrap, and chill for at least 2 hours or overnight.
✏️ Don’t skip the chill time, as it helps the dough firm up, making it easier to slice and bake evenly.
4️⃣ Slice and Bake
Preheat your oven to 350°F and line a large baking sheet with parchment paper. Slice the chilled dough into ½-inch thick cookie discs and place them on the sheet, leaving a little space between each one. You should end up with about 18 cookies.
5️⃣ Bake and Cool the Cookies
Bake for 6 to 8 minutes, or until the edges are just starting to turn golden. Let the cookies cool on the pan for a few minutes, then transfer to a wire rack.
✏️ The cookies will finish setting up as they cool, so don’t worry if the centers look slightly soft at first.
Birthday Cake Cookies
Ingredients
- ¼ cup coconut oil
- ¼ cup unsalted butter, softened to room temperature
- ¾ cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup + 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine kosher salt
- ½ cup rainbow sprinkles
Instructions
- In a medium bowl, combine the softened ¼ cup unsalted butter, ¼ cup coconut oil, ¾ cup sugar, 1 large egg, and 2 teaspoons vanilla extract. Use an electric mixer to beat until smooth and creamy.
- In a separate small bowl, whisk together the 1 cup + 2 tablespoons all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon fine kosher salt. Add this dry mixture to the wet ingredients and mix with a spatula until a soft cookie dough forms.
- Gently fold in the ½ cup rainbow sprinkles, then roll the dough into a log about 2 inches thick. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or overnight. (if using only butter, 1-2 hours is enough).
- When ready to bake, preheat the oven to 350°F and line a large baking sheet with parchment paper. Slice the chilled cookie dough into ½-inch thick discs and place them on the prepared pan, leaving space between each one. You should get about 18 cookies.
- Bake for 6 to 8 minutes, or until the edges are just beginning to turn golden. Let cool in the pan for a few minutes before transferring to a wire rack.
Notes
- Make sure butter and coconut oil are both fully softened for a smooth, creamy dough.
- Chill the dough log for at least 2 hours to help the cookies hold their shape when sliced and baked.
- Slice evenly so all the cookies bake at the same rate.
- Add extra sprinkles on top of each disc before baking for a pretty finish.
Storage & Freezing
- Fridge: Store baked cookies in an airtight container for up to 4 days.
- Freezer: Freeze the raw dough log tightly wrapped for up to 2 months.
- Reheat: Let cookies come to room temp or warm briefly in the microwave for a soft texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations & Tips
- Add chocolate chips: For a birthday cake chocolate chip cookie twist, fold in up to ½ cup mini or regular chocolate chips along with the sprinkles.
- Use holiday-themed sprinkles: Swap the rainbow sprinkles for seasonal mixes: red and green for Christmas, pink and red for Valentine’s Day, pastels for Easter, etc.
- Turn them into ice cream sandwiches: Once baked and cooled, sandwich your favorite ice cream between two cookies and freeze until firm. Perfect for summer birthdays or just a fun warm-weather treat.
- → Make ahead for parties: Slice the dough log and freeze the discs between layers of parchment. Bake straight from frozen whenever you need a quick batch.
Storage Recommendations
- Fridge: Store leftover cookies in an airtight container at room temperature or in the fridge for up to 4 days.
- Freezer: Freeze the dough log whole, or pre-slice the discs and layer them between parchment paper. Store in a freezer-safe bag or container for up to 3 months.
- Reheating: Let cookies come to room temp or warm them in the microwave for 5 to 10 seconds if you want that soft, fresh-out-of-the-oven texture.
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