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So these are Birthday Cake cookies…and yes the title doesn’t spell out exactly the cookie this is which is why this post begins with this detail. 🙂
Spring is here, and that means all things color begin to find their way into my bakes! While I admit I have been on a slightly over the top push baking roll out cookie recipes, I am officially dedicating my next handful of recipes to the non roll out cookie. They are after all much simpler for most of us, and very forgiving (mostly). Naturally with Spring I am all about bright and beautiful colors (mostly rainbows 🙂 ).
I created a Birthday Cake roll out sugar cookie recipe last year, and have had it on the back burner to create a non roll out version. Luckily seeing some other amazing food bloggers recents shares – such as Kindra from The Rose Wife with Sprinkle Thumbprint Cookies – I figured I better create this recipe sooner rather than later. And naturally I went over the top with the addition of rainbow colored American buttercream topped with some rainbow edible cookie dough! I even added a golden oreo in the middle of some of these for the simple reason of – why not??
So let’s get into some of the details of this cookie, shall we?
Difficulty: From a scale of 1 to 10 (1 easy, 10 difficult), these are a solid 3 in my book (as far as just baking the base cookie). Mix in one bowl, scoop onto a baking sheet, refrigerate, bake. Done!
Texture: These are made to be soft but slightly cake like. I have never preferred a thin cookie (sorry!), so all the cookies I bake tend to have some girth to them. These are no exception.
Flavor: nothing says birthday cake more than vanilla and sprinkles, and this cookie packs that punch. Top it with some frosting, or make ice cream sandwiches. Whatever you do, it’s delicious every time.
Shelf Life: You can leave them at room temperature (keep in a ziplock bag!) for a week and they stay tasty. Or you can place into a freezer safe zip lock bag and freeze for up to 3 months.
Tips & Tricks
Make Them WOW: If you would like to make these cookies extra, then go the route I took and stuff each cookie with a golden oreo before baking, and then top with American Buttercream (or any frosting of your choosing) and rainbow edible cookie dough.
Flour: if you decide to make the rainbow edible cookie dough, make sure you heat treat your flour! This is extremely important because you don’t want to eat raw flour.
Butter & eggs: Don’t take shortcuts. Use room temperature butter and eggs. And do not melt your butter because that will just make your cookies spread and they will be sad.
Vanilla: I used imitation vanilla in this recipe, but you can definitely use pure vanilla if you’d like!
White Chocolate Chips: I am generally not a fan of white chocolate, but they really help bring out the flavors in this cookie so do yourself a favor and don’t skip this one.
Sprinkles: The best ingredient by far, so use quality jimmie sprinkles! I linked an affordable brand below. They are good quality and won’t break your bank.
Rainbow Edible Cookie Dough: Completely optional, but is it really? Delicious & fun, this addition is really bringing this cookie up a notch. But entirely up to you if you want to add this delicious treat.
Frosting: I used American Buttercream colored in rainbow colors to top these delicious cookies. You can use any frosting of your choice if you do prefer to decorate with it.
Chill Time: There are few things people like in their cookie recipes, and that is chilling dough. Who wants to wait?? I know, I get it. But TRUST ME when I say you want to chill this dough prior to baking. It will help develop all those ingredients into one another and result in a much tastier cookie.
Tools For The Job
stand mixer/hand mixer with whisk
silicone mats or parchment paper
Over The Rainbow Cookies
Yields: 12 cookies
Prep Time: 30 minutes
Chill Time: 4 to 24 hours
Bake Time: approx. 14 minutes
Total Hands On Time: 1 ½ hours
337 g (2 ¼ cups) all purpose flour
165 g (¾ cup) unsalted butter, room temperature
100 g (½ cup) granulated sugar
50 g (⅓ cup) light brown sugar
1 large egg PLUS 1 egg yolk, room temperature
1 tbsp imitation vanilla
1 tbsp corn starch
½ tsp baking soda
½ tsp baking powder
½ tsp fine sea salt
¼ cup white chocolate chip morsels
¼ to ½ cup rainbow jimmies
12 golden oreos (optional – for stuffing)
Rainbow Edible Cookie Dough
½ cup all purpose flour – heat treated
3 tbsp unsalted butter, room temperature
½ cup granulated sugar
½ tsp imitation vanilla
2 tbsp rainbow jimmies
1 tbsp rainbow nonpareils
In a stand mixer fitted with a whisk attachment, cream butter, sugars and vanilla together on medium high until light and fluffy – approximately 2 to 3 minutes. Add egg and egg yolk, and mix on medium until combined. You may need to scrape down bowl one or two times while mixing the eggs to ensure they cohere well to the other ingredients.
In a separate bowl, combine flour, corn starch, baking soda, baking powder, and salt and sift well. Add dry mixture to wet mixture and mix on medium low until flour is just incorporated. Add white chocolate chips and rainbow jimmies, and either mix on low or use a silicone spatula to mix by hand.
Prepare baking sheet with silicone baking mat or parchment paper. Using a 3 tbsp ice cream scoop, scoop up some dough and place onto baking sheet. Repeat until all dough has been used – you should have between 11 to 13 cookies. Space them at least 1” apart on baking sheet. If you would like to stuff cookies with golden oreo, take one of the scooped doughs and flatten between your palms. Place oreo in the middle, and then fold dough over until oreo is completely covered. Roll between palms of hands to form the dough back into a circle, and replace on baking sheet. Repeat with remaining dough balls.
Place baking sheet into refrigerator for a minimum of 4 hours, or up to 24 hours.
Preheat oven to 350 F. Place baking sheet in the middle, and bake for 14 minutes, or until you see edges lightly browning. Remove from heat and place on wire rack to cool. Allow to cool completely before enjoying, or decorating as desired.
For rainbow edible cookie dough: heat treat all purpose flour before using. Preheat oven to 350 F, and place 1 cup of flour spread out across baking sheet. Bake for approximately 5 to 6 minutes, and allow to cool before using. Combine butter, sugar and vanilla in a small bowl and mix by hand until well combined. Add flour and sprinkles, and mix well. You will have clumps of dough and that’s fine – it’s what we want to see. Use on top of frosting to decorate cookie. Storage: place in airtight container and keep in refrigerator for up to 2 weeks, or place in freezer safe zip lock bag for up to 3 months.