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Close-up of baked cookies with rainbow sprinkles melted slightly into the tops.
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Birthday Cake Cookies

These soft Birthday Cake Cookies are made with simple ingredients and packed with colorful sprinkles. Easy to prep, chill, slice, and bake!
Prep Time10 minutes
Cook Time6 minutes
Chill Time2 hours
Total Time2 hours 16 minutes
Course: Dessert
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 18 Cookies
Author: Rena

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.
    Butter, coconut oil, sugar, egg, and vanilla being whipped together in a mixing bowl.
  • 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.
    Flour mixture being poured into the wet ingredients to combine for the dough.
  • 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).
    Cookie dough fully mixed with rainbow sprinkles folded in, ready to be shaped.
  • 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.
    Hand slicing the chilled cookie dough log into even discs on a wooden cutting board.
  • 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.
    Wire cooling rack filled with sprinkle-topped birthday cake cookies.

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

Calories: 135kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 99mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 92IU | Calcium: 4mg | Iron: 0.5mg