Birthday Cake Cookies

This Birthday Cake Cookies recipe is super fast to make, and the cookies themselves taste amazing and look so fun!

For this recipe I’m using a Flavour shot to give the cookies that perfect birthday cake flavour, while still using caster sugar for a nice crisp cookie. Take a look at our full range of Flavour Shots! I’m also using Sprinlklelicious Bake stable rainbow strands.

Ingredients

Cookies

• 225g softened butter
• 190g caster sugar
• 1 large egg
• 50g Flavour Shot Velvet Vanilla
• 300g plain flour
• 1/2 tsp bicarbonate of soda
• Pinch of salt
• 70g Bake stable rainbow sprinkles

Topping

• 150g softened butter
• 300g Natural Flavoured Icing Sugar Velvet Vanilla
• Extra rainbow sprinkles

Method

For the Cookies:

Preheat oven to 160c fan

1. In the bowl of a stand mixer with the paddle attachment fitted, cream together the butter and sugar until pale and fluffy.
2. Add the egg and mix again until well combined.
3. Now sieve in the Flavour Shot, flour, bicarb and salt, and mix again until just combined.
4. Take the bowl from the stand mixer and fold in the sprinkles by hand.
5. Use a small cookie scoop to portion the dough onto a parchment lined baking sheet and bake for 10-12 minutes. the edges should be lightly golden but the centres still soft.
6. Allow to cool on the tray for 5-10 minuted before transferring to a cooling rack.

Topping and Assembly:

1. Whip the butter, using a stand mixer with the paddle attachment fitted, until pale.
2. Add the Natural Flavoured Icing Sugar, chop in by hand to avoid an icing sugar cloud, then mix again until well combined.
3. Spread a little of the buttercream on to of each of the completely cooled cookies, then add a few rainbow sprinkles.

You can freeze these cookies for up to three months either as raw balls of dough to be baked from frozen, or as baked Cookes to be defrosted to eat. Otherwise baked cookies will stay fresh for up to three days.

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