Birthday Cake Cookies

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Thick, bakery-style birthday cake cookies made with cold butter and pudding mix for a soft, chewy center that holds its shape. White chocolate and rainbow jimmies in every bite, and no chilling required. The cookies people ask you to make for every birthday and celebration!

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Prep Time20

Cook Time10

Total Time30

Servings: cookies

Author: Molly Thompson

INGREDIENTS

2 1/4 cups all purpose flour spooned and leveled
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter cold and cubed
3/4 cup light brown sugar packed
1/4 cup granulated sugar
1 (3.4-ounce) package instant vanilla pudding mix
2 large eggs room temperature
1 teaspoon vanilla extract
1/4 tsp almond extract
8 oz (2 bars) white chocolate bar chopped, plus more for topping
1/2 cup rainbow jimmies sprinkles, plus more for topping

Standard - Metric

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a large light-colored baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda and salt and set aside.
2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
In a separate bowl with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and white sugar on high speed until light and creamy, at least 3 minutes. Do not skip this step.
1 cup unsalted butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar
Add the dry pudding mix, vanilla, almond extract, and eggs and beat on high for 2-3 minutes, until light and fluffy.
1 (3.4-ounce) package instant vanilla pudding mix, 2 large eggs, 1 teaspoon vanilla extract, 1/4 tsp almond extract
Slowly add half of the dry ingredients to the wet ingredients and turn the mixer on low speed to start so the flour doesn't get everywhere. Turn the mixer up to high speed and mix until combined. Add the rest of the dry ingredients and repeat until dough is just combined. Stir in the white chocolate and sprinkles with a rubber spatula until incorporated.
8 oz (2 bars) white chocolate bar, 1/2 cup rainbow jimmies
Use a large cookie scoop or 1/4 cup measuring cup to drop the cookie dough balls onto the prepared baking sheet. Bake for 10-12 minutes, or until slightly golden and just set on the top.
When they come out of the oven, use a large cup or biscuit cutter to swirl into a uniform circle if needed. Press extra white chocolate into the tops of each cookie and a bit of extra sprinkles once the white chocolate melts slightly.
Allow to cool on the baking sheet for two minutes then transfer to a baking rack to cool completely.

Notes

Jimmies, not nonpareils. Nonpareils bleed their color into the dough and turn it grey. Jimmies hold their shape through baking.

Use a white chocolate bar, not chips. Chips have stabilizers that prevent full melting. A chopped bar creates creamy, frosting-like pockets throughout the cookie. Chips work if that's what you have though!

The pudding mix goes in dry. Do not prepare it. Add the powder directly to the dough.

Don't skip the creaming time. Three full minutes on high speed is what gives you lift. The mixture should look noticeably lighter in color before you move on.

Shape them while hot. Swirl each cookie into a circle immediately after pulling from the oven. It takes seconds and makes a real difference in the look.

Storage: Store in an airtight container at room temperature for up to 5 days.

Freeze baked cookies: Layer in an airtight container with parchment paper between layers for up to 3 months. Thaw at room temperature.

Freeze the dough: Scoop into balls, freeze solid on a baking sheet, transfer to a zip-top bag. Bake from frozen at 350°F for 12 to 14 minutes.

Nutrition

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