These birthday cake cookies are the perfect balance of soft and not too sweet, making them an ideal treat for anyone with a raging sweet tooth. Each cookie is topped with a smooth buttercream frosting that’s enhanced by a hint of fresh lemon juice. This unexpected citrus twist takes the flavor to a whole new level, making each bite a delightful, refreshing experience that’s as fun as it is delicious! You will have your family and friends singing your praises after just one bite!
Prep Time
20 minutes
Cook Time
14 minutes
Serves
8 large cookies
Cookie Recipe
- 2 1/4 cup (214g) all purpose flour, sifted
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (170g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (60g) powdered sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/4 tsp almond extract, optional
- 1/4 tsp butter extract
- 4 tbsp rainbow sprinkles
Cookie Frosting Recipe
- 6 tbsp (85g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
- 1 tbsp heavy cream
- 1 tsp lemon juice, real, not the extract or concentrate it is a game changer!
- pinch of salt
- rainbow sprinkles, topping
Directions:
1
Prepare a large cookie sheet with parchment paper, set aside. Set the oven to 350 degrees.
In small bowl add in the flour, baking powder, and salt. Give it a mix and set it aside.
2
To a standing mixer fitted with the paddle attachment, add the butter, granulated sugar, and powdered sugar and beat for 6 minutes on medium/high. Scrape the bowl and add the 2 eggs one at a time, scraping in between each addition. Add the extracts.
3
Add in the flour mixture and the sprinkles to the batter and mix on low until just incorporated. Use a large cookie scooper to scoop large perfect balls of dough on a cookie sheet. Do not overcrowd the sheet! I only put 4 balls on each cookie sheet.
4
Bake the cookies at 350 degrees for 14 minutes only! The cookies will feel soft but they will finish cooking with carry over heat. As the cookies cool, in a standing mixer fitted with a paddle attachment, beat the butter and powdered sugar together.
5
Add the heavy cream, vanilla, lemon juice, and salt. Beat until the frosting is smooth and pipeable. Once the cookies are cooled, frost the cookies using a butterknife. OR fill a piping bag and pipe the frosting on the cookie in any design you’d like! Top with rainbow sprinkles and enjoy!
Optional: Feel free to add food coloring to your frosting! I chose a baby pink! I love the added color with the rainbow sprinkles on top!
Want to make the recipe? Download the recipe card here!
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