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Birthday Cake Cookies

Birthday cake cookies are soft-centered, lightly golden cookies packed with white chocolate chips and rainbow jimmies. Chill the dough before baking for cookies with set edges and tender centers.
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Prep Time 20 minutes
Cook Time 13 minutes
Chilling 1 hour
Total Time 1 hour 33 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 182
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 0.75 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 egg large, at room temperature
  • 1 egg yolk large, at room temperature
  • 2 teaspoons vanilla extract
  • 0.25 teaspoon almond extract
  • 1 cup white chocolate chips
  • 0.5 cup rainbow jimmies

Equipment

  • 1 electric mixer
  • 2 18x13-inch baking sheets

Method
 

  1. Whisk the flour, baking soda, and salt together in a medium bowl.
  2. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on medium-high speed for 2 to 3 minutes, until creamy.
  3. Beat in the egg, egg yolk, vanilla extract, and almond extract until combined.
  4. Mix in the flour mixture on low just until no dry flour remains.
  5. Fold in the white chocolate chips and rainbow jimmies, cover the bowl, and chill the dough for 1 hour.
  6. Heat the oven to 350°F and line two 18x13-inch baking sheets with parchment paper.
  7. Scoop the dough into 3-tablespoon portions and arrange 12 on each baking sheet, spaced about 3 inches apart.
  8. Bake both sheets for 11 to 13 minutes, swapping their rack positions and rotating them front to back halfway through, until the edges are set and lightly golden and the centers still look soft.
  9. Let the cookies cool on the baking sheets for 5 minutes.
  10. Transfer the cookies to a wire rack to cool completely.

Notes

For evenly sized cookies, portion the chilled dough into 3-tablespoon scoops. Store cooled cookies in an airtight container at room temperature for up to 4 days; freeze baked cookies for up to 3 months. For a dairy-free variation, use plant-based butter and dairy-free white chocolate chips.