Birthday Cake Cookies

If you love the classic birthday cake flavor but want something a little easier to share than a slice of cake, birthday cake cookies are about to become your new favorite dessert. 

What Makes These Cookies So Good

These cookies are everything you want in a soft, bakery-style treat. They bake up with lightly crisp edges and soft, tender centers, creating the perfect contrast in every bite. The melted butter gives them a rich, chewy texture, while the vanilla and birthday cake flavors add a warm, nostalgic sweetness.

The white chocolate melts just enough during baking to create creamy pockets throughout each cookie, while the rainbow sprinkles add a subtle crunch and that unmistakable birthday cake look and feel. Every bite is soft, chewy, creamy, and just a little crunchy, giving these cookies an irresistible texture.

One of the best things about this recipe is how well the cookies stay soft after baking. The dough is designed to retain moisture, helping the cookies stay tender and bakery-fresh for days instead of drying out quickly. They're perfect for gifting, sharing, or enjoying throughout the week.To achieve that signature cake batter flavor, we used Amoretti® Natural Birthday Cake Artisan Flavor. It delivers a rich, bakery-style birthday cake taste in every bite, making these cookies feel extra special while still keeping the recipe simple enough to make at home.

Ingredients:

• 180 g all-purpose flour
•  1/2 tsp baking powder
•  1/2 tsp baking soda
• 1/2 tsp salt
• 115 g unsalted butter, melted
• 125 granulated sugar
• 1 large egg, room temperature
• 1 tsp Amoretti® Vanilla Bean Paste
• 1 tsp Amoretti® Natural Birthday Cake Artisan
• 100 g white chocolate, roughly chopped, plus extra topping
• 50 g rainbow sprinkles

Directions:

1. Preheat the oven to 350°F and line baking sheets with parchment paper.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk together the melted butter and sugar until smooth.
4.  Add the egg, vanilla artisan, and birthday cake artisan and mix well.
5. Add the dry ingredients to the wet ingredients and mix until combined.
6. Fold in the white chocolate and rainbow sprinkles.
7. Scoop the dough onto the prepared baking sheets, leaving space between each cookie. Top with extra white chocolate if desired.
8. Bake until the edges are lightly golden, and the centers are still soft.
9. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.