Birthday Cake Sugar Cookies
Super soft. Super chewy. Super full of nostalgia. These Birthday Cake Sugar Cookies are great for kids an adults alike! They’re slightly tangy from the addition of plain Greek yogurt and cream of tartar, and are full of sprinkles that will get kids of all ages reaching for another. They dough is super soft and requires some chilling, but they cook in 8-10 minutes and cool even faster. Yields 24 cookies
Servings
24cookies
Cook Time
8-10minutes
Servings
24cookies
Cook Time
8-10minutes
Ingredients
Birthday Cake Sugar Cookies
White Chocolate Frosting
Instructions
  1. I a medium bowl, whisk together the flour, cream of tartar, baking powder, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, or with a hand mixer, cream together the butter and sugar on medium high for 5 minutes until light and fluffy (it will look like buttercream frosting when it’s ready).
  3. Add the egg and egg yolk one at a time until fully combined. Add in the vanilla extract, imitation butter, and almond extract; mix to combined. Add in the Greek yogurt and mix fully.
  4. Add the dry ingredients half at a time until the dough just begins to come together. Fold in the sprinkles.
  5. The dough will be super soft. Using a spatula, dump the dough onto a piece of plastic wrap. Flatten it into a disc and wrap in the clingfilm. Chill in the refrigerator for at least an hour.
  6. Move the rack into the middle of the oven and preheat the oven to 350°F. Line a couple of baking sheets with parchment paper and set aside.
  7. Remove the dough from the refrigerator. Cut in half to make it easier to work with and place the second half back in the fridge to keep chilling. Dust the counter with flour (you may also use two sheets of parchment paper if you want an easier clean up, you should still dust the parchment with flour though). The dough is sticky and you may need to roll it in the flour a bit to take some of the tackiness away (the cookies will still be okay, I promise!). Once the dough feels like it won’t stick, lightly dust the counter with flour again and roll out until 1/2 inch thick. Using a two inch round cookie cutter, cut out circles of dough and place on the prepared baking sheets making sure to leave room for the cookies to spread. Chill in the freezer for ten minutes.
  8. Bake for 8-10 minutes until the edges begin to firm and JUST start to turn a light golden brown. You’ll want to slightly undertake these cookies to keep them soft and melt-in-your-mouth. If they feel firm enough to move with a spatula, transfer to a cool baking sheet immediately. If not, allow them to cool on baking sheet for about 3 minutes before transferring.
  9. MAKE THE WHITE CHOCOLATE FROSTING: In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream the butter until smooth. Add in the powdered sugar and mix on low until it begins to combine with the butter. Add in the white chocolate and the heavy cream. Mix on high for about 5 minutes until light and fluffy.
  10. Using a spatula or a butter knife, spread the white chocolate frosting on the cooled cookies. Add sprinkles, and enjoy!
Recipe Notes

*If you don’t want to roll and cut out the circles, you can also roll the dough into a ball about the size of a Tablespoon and flatten into a circle about 1/2 inch thick with your hands.

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