Birthday Sugar Cookies
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Every birthday party needs these birthday sugar cookies! Packed with all the rainbow sprinkles, these sprinkle sugar cookies need just 9 simple pantry ingredients. Plus, there’s no need to chill the cookie dough!
Sugar cookies have always been one of my favorites! Just like my chocolate chip sugar cookies and dairy free sugar cookies, these birthday sugar cookies are ready in 20 minutes and need just a handful of simple ingredients.
Plus, these sugar cookies are extra soft and buttery! I love using different colored sprinkles depending on the time of year.
Why You’ll Love These Birthday Sugar Cookies
- These cookies have no chill time and are ready to eat in just 20 minutes!
- You only need 9 simple ingredients, nothing too fancy here.
- You can easily make these birthday sugar cookies dairy-free or vegan, so they’re perfect if you have food allergies.
- These sugar cookies are super soft and buttery, no dry cookies here!
Ingredients Needed
- Butter: you can use regular butter or dairy-free butter.
- Egg: I’m using eggs, but if you’re vegan or egg-free you can use a flax egg.
- Vanilla: I recommend using real vanilla extract, it’ll give you that vanilla birthday cake flavor!
- Sugar: we’re using granulated sugar here, this is key for sugar cookies!
Step by Step Instructions
Step 1: Preheat your oven to 350° and line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, salt, baking powder and baking soda.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and sugar together until light and fluffy.
Step 4: Add the egg and vanilla extract, and mix until combined.
Step 5: Mix in the dry ingredients until just combined. Stir in the sprinkles.
Step 6: Using a spoon or a cookie scoop, scoop out 1.5 tablespoon sized balls onto your prepared baking sheets. Make sure to leave at least 4-5 inches between each ball of dough.
Step 7: Bake in the preheated oven, one tray at a time, for 8-11 minutes. The edges should look set but the middles will look soft.
Step 8: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely.
Expert Tips
- I always recommend using a kitchen scale to weigh out your flour. It’s so easy to add too much flour if you use measuring cups, which will make your cookies dry! If you don’t have a kitchen scale, make sure to use the scoop and level method to weigh out your flour.
- Stop mixing the cookie dough as soon as the dry ingredients are combined. If you overmix the cookie dough, it’ll make the cookies dense and tough.
- As soon as the cookies are out of the oven, use a biscuit cutter or a mug to gently scoot the cookies into a perfect shape.
- If you want frosted sugar cookies (who doesn’t love these!) then make my buttercream frosting from my buttercream frosted sugar cookies and top the birthday sugar cookies with the frosting!
Storage Instructions
Store the sugar cookies in an airtight container at room temperature for up to 5 days.
To freeze, place in an airtight container or freezer bag in the freezer for up to 2 months. Let thaw at room temperature before enjoying!
More Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Birthday Sugar Cookies
Ingredients
- 1 cup (210 g) butter (dairy free or regular), softened
- 1 cup (200 g) granulated sugar
- 1 egg
- 2 tsp vanilla extract
- ¾ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2½ cup (312.5 g) all-purpose flour, SEE NOTES
- ½ cup (100 g) sprinkles , (not non pareils)
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, combine flour, salt, baking powder, and baking soda. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugar, mixing until light and fluffy.
- Add in the egg and vanilla extract, and mix until combined and light in colour.
- Mix in the dry ingredients until combined. Do not over-mix! Stir in the sprinkles.
- Use a cookie scoop or a spoon, scoop 1.5 tbsp sized balls onto the baking sheets. Be sure to leave at least 4-5 inches between each ball of dough, as the cookies will spread out.
- Bake one tray at a time for 8-11 minutes, until edges look set. The middles will look soft.
- Let the cookies cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Callan from The Cozy Plum
made these for my bday weekend and they are incredible!!! soft, buttery and sooo melt in your mouth :’)
Hope you had a great birthday! Thank you for your review!
Hi Gabby, I’m looking forward to making these cookies! Can I freeze the dough and bake it as needed? I love having cookies on demand 😋
Yes of course! You just will need to adjust the baking time if baking from frozen!