Description
Celebrate any birthday with these colorful and festive Birthday Cookies topped with fun sprinkles and luscious buttercream frosting. Soft, buttery cookies studded with mini chocolate chips and bright sprinkles are perfectly baked and decorated with creamy homemade frosting, making them an irresistible treat for parties and special occasions.
Ingredients
Cookie Dough
- ½ cup (1 stick, 113g) butter, softened
- ½ cup shortening
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups (375g) all-purpose flour
- 2 tablespoons cornstarch
- 1½ 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
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper and set it aside to ensure your cookies bake evenly without sticking.
- Mix Wet Ingredients: Using a handheld mixer, combine softened butter, shortening, granulated sugar, eggs, and vanilla extract in a large bowl. Mix thoroughly until the mixture is creamy and smooth.
- Add Dry Ingredients: Gradually add the all-purpose flour, cornstarch, kosher salt, and baking powder to the wet mixture. Mix until just incorporated to form the cookie dough.
- Fold in Mix-Ins: Gently fold sprinkles, mini semi-sweet chocolate chips, and white chocolate chips into the dough, distributing them evenly but avoiding overmixing.
- Shape Cookies: Using a ¼ cup measuring cup or two 2-tablespoon scoops, portion out the dough onto the prepared baking sheets, spacing about 2 inches apart. Shape each portion into a slightly flattened disc by hand to help them spread properly during baking.
- Bake Cookies: Place the cookies in the preheated oven and bake for 12 minutes for a softer texture or up to 14 minutes for a firmer cookie. Baking time may vary slightly depending on your oven.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheet before frosting to prevent melting.
- Prepare Buttercream Frosting: In the bowl of a stand mixer fitted with a paddle attachment, combine unsalted butter, sifted confectioners’ sugar, and a pinch of kosher salt. Start mixing on low speed until sugar is incorporated, then increase to high speed and beat until smooth and fluffy, about 2 minutes.
- Adjust Frosting Consistency: Add 2 to 6 teaspoons of milk gradually to reach your desired frosting consistency, mixing well after each addition.
- Frost and Garnish Cookies: Once cookies are completely cooled, frost them with the prepared buttercream using a spatula or piping bag. Sprinkle additional sprinkles on top for a festive finish.
- Store: Store frosted cookies in the refrigerator. Serve them cold for best flavor and texture. Keep any unused buttercream frosting refrigerated in an airtight container and bring to room temperature before reuse.
Notes
- Room temperature eggs and butter ensure better mixing and texture for the dough.
- Do not overmix the dough once the flour is added to prevent tough cookies.
- If you prefer a softer cookie, bake for 12 minutes; for a more firm cookie, bake for 14 minutes.
- Store cookies in an airtight container in the refrigerator to maintain freshness and firmness of the frosting.
- Buttercream frosting can be made ahead and stored refrigerated; bring it back to room temperature and whip slightly before using.
