Giant Birthday Cake Cookies

Why Make This Recipe

Giant Birthday Cake Cookies are the perfect treat for any celebration. These cookies combine the traditional flavors of a birthday cake with the fun and convenience of a cookie. They are chewy, loaded with white chocolate chunks, and adorned with colorful rainbow sprinkles, making them not only delicious but also a delight to look at. Whether you’re planning a birthday party or just want to enjoy a special treat, these cookies are sure to impress everyone!

How to Make Giant Birthday Cake Cookies

Making these cookies is straightforward and requires just a few steps. Start by gathering your ingredients and preparing your baking tools. The freezing step allows the cookies to maintain their giant shape while baking, ensuring they come out perfect every time.

Ingredients

• 3 1/4 cups all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 sticks cold unsalted butter (cubed)
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 1 1/2 cups white chocolate chunks
• 1/2 cup rainbow sprinkles

Directions

1. In a medium bowl, stir together the flour, salt, baking soda, and baking powder. Set aside.
2. In the bowl of a stand mixer, add the cold butter, granulated sugar, and brown sugar. Using the metal paddle attachment, beat together until combined. The mixture will be sandy with small chunks of butter.
3. Beat in the eggs, vanilla extract, and almond extract until well combined.
4. Slowly mix in the flour mixture until fluffy and fully combined, ensuring there are no dry pockets of flour.
5. Add the white chocolate chunks and rainbow sprinkles, mixing until well incorporated.
6. Line a small baking sheet or plate with parchment paper. Form the dough into large balls without pressing too tightly. Aim for about 1/3 to 1/2 cup of dough per cookie, yielding 13-15 cookies. Freeze the cookie dough balls for about 1 hour.
7. Preheat your oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
8. Remove the cookie dough from the freezer and space 4 giant dough balls evenly on the prepared baking sheet.
9. Bake for 14-16 minutes, or until the cookies are large and lightly golden brown on top. They will puff up and settle as they cool. Enjoy!

How to Serve Giant Birthday Cake Cookies

Serve these cookies on a decorative plate for a fun and festive touch. Pair them with a cold glass of milk or a scoop of vanilla ice cream for an extra special treat. They are perfect for parties, gatherings, or just as a delightful snack at home.

How to Store Giant Birthday Cake Cookies

Store any leftovers in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the baked cookies for up to three months. Just thaw them at room temperature before enjoying!

Tips to Make Giant Birthday Cake Cookies

• Use cold butter to create a denser texture and prevent the cookies from spreading too much while baking.
• Chill the dough before baking to keep the cookies from flattening.
• Experiment with different types of chocolate chunks or sprinkles to customize the flavor and look to your liking.

Variation

You can easily change up this recipe by using dark chocolate chunks instead of white chocolate or adding nuts for additional texture. Try different flavored extracts like lemon or coconut for a unique twist!

FAQs

What if I don’t have unsalted butter? You can use salted butter, but reduce the amount of added salt in the recipe.

Can I use regular flour? Yes, all-purpose flour works best for this recipe. Avoid using whole wheat flour as it can make the cookies dense.

How can I make these cookies ahead of time? You can prepare the dough and freeze it. When you want to bake, simply pull the dough out, let it sit for a few minutes, then bake as directed.

Giant Birthday Cake Cookies

Chewy and delicious cookies that combine the traditional flavors of a birthday cake with white chocolate chunks and colorful sprinkles, perfect for celebrations.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 16 minutes mins

Total Time 1 hour hr 16 minutes mins

Servings: 15 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 3 1/4 cups all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda

Wet Ingredients

• 2 sticks cold unsalted butter (cubed) Use cold butter for best results.
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract

Add-ins

• 1 1/2 cups white chocolate chunks
• 1/2 cup rainbow sprinkles

Method

 

Preparation

1. In a medium bowl, stir together the flour, salt, baking soda, and baking powder. Set aside.
2. In the bowl of a stand mixer, add the cold butter, granulated sugar, and brown sugar. Using the metal paddle attachment, beat together until combined.
3. Beat in the eggs, vanilla extract, and almond extract until well combined.
4. Slowly mix in the flour mixture until fluffy and fully combined, ensuring there are no dry pockets of flour.
5. Add the white chocolate chunks and rainbow sprinkles, mixing until well incorporated.
6. Line a small baking sheet or plate with parchment paper. Form the dough into large balls without pressing too tightly, aiming for about 1/3 to 1/2 cup of dough per cookie.
7. Freeze the cookie dough balls for about 1 hour.

Baking

1. Preheat your oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
2. Remove the cookie dough from the freezer and space 4 giant dough balls evenly on the prepared baking sheet.
3. Bake for 14-16 minutes, or until the cookies are large and lightly golden brown on top.
4. Allow the cookies to cool, as they will puff up and settle as they cool.

Notes

Serve with a cold glass of milk or a scoop of vanilla ice cream. Store leftovers in an airtight container for up to a week or freeze for up to three months. Cold butter creates a denser texture.