These birthday cake cookies are soft, thick, and topped with plenty of buttercream. They’re made with Funfetti cake mix, baked low and slow to stay tender, and finished with a homemade frosting that tastes like classic birthday cake.
Y’all, these are not dainty cookies. They’re big, soft, and covered in frosting, exactly how birthday cookies should be. I’ve tried versions without frosting, and they’re fine — but this is the version my grandkids ask for (largely because some of them just lick the frosting off the cookie).
What I tested and why it works
- I tested these at 350 degrees F first, and they spread more than I wanted. Baking them at a lower temperature keeps them thicker and softer, rather than flat. Using melted butter instead of softened butter also makes a difference because it gives the cookies a more tender texture without turning them crumbly.
- I tried these without frosting, and they were fine. But the homemade buttercream is what makes them feel like birthday cake instead of just a funfetti cookie. The almond extract is optional, but I really recommend it. Almond extract gives frosting that classic bakery-style birthday cake flavor.
I hope you make this recipe. I think you’ll love it!
Do you need a birthday cake to go with these cookies? Try my easy Funfetti Cake or if you want something smaller, make my One Layer Cake and decorate it for a special occasion.
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Funfetti cake mix: I use the original Pillsbury Funfetti Cake Mix because I think it’s the best.
Rainbow Sprinkles: I like these sprinkles with no artificial dyes.
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Birthday Cake Cookies
Equipment
Ingredients
Cookies
- 1 5.25 ounces box Funfetti Cake Mix
- 1 teaspoon baking powder
- 2 tablespoons rainbow sprinkles
- 6 tablespoons unsalted butter (melted)
- 2 large eggs
Buttercream Frosting
- 1 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 1 ½ teaspoons almond extract
- ¼ teaspoon salt
- 3 cups confectioners’ sugar
- food coloring
Instructions
For the Cookies
- Preheat oven to 325 degrees F, and cover 2 baking sheets with parchment paper or silicone baking mats.
- In medium mixing bowl, whisk together 1 5.25 ounces box Funfetti Cake Mix, 1 teaspoon baking powder, and 2 tablespoons rainbow sprinkles.
- In a small mixing bowl, whisk together 6 tablespoons unsalted butter (melted) and 2 large eggs. Add the butter mixture to the dry cake mixture, and mix with a spoon until a dough forms, or blend using a mixer with cookie paddles.
- With a large cookie scoop (about 3 tablespoons) scoop 6 dough balls evenly spaced onto each baking sheet.
- Bake for 12-15 minutes. Cool completely on a wire rack before frosting.
For the Buttercream Frosting
- In a mixing bowl, whip 1 cup unsalted butter, softened for 3 minutes on high speed, until pale and fluffy.
- Whip in 2 teaspoons vanilla extract, 1 1/2 teaspoons almond extract, and 1/4 teaspoon salt.
- On medium-low speed, begin adding in 3 cups confectioners’ sugar, a half cup at a time, until blended. Add a few drops of your desired color of food coloring.
- Mix at high speed for 2-3 minutes until creamy.
- Spread generously on top of cookies, or place frosting in a large piping bag with a large star tip to pipe on.
