Iced Birthday Cake Cookies
These festive Iced Birthday Cake Cookies are soft, cake-like cookies topped with a tangy cream cheese buttercream, perfect for any celebration.
Ingredients
For the Cookies
- 115 g unsalted butter, melted and cooled adds rich flavor and helps the cookie spread
- 70 g light brown sugar for moisture and a hint of caramel
- 70 g granulated sugar for sweetness and a slightly crisp edge
- 1 large egg binds and adds structure
- 1/2 tsp vanilla extract base flavor
- 1/4 tsp almond extract optional, gives nostalgic flavor
- 1/2 tsp salt balances sweetness
- 1/2 tsp bicarbonate of soda gives a touch of lift
- 1/2 tsp baking powder adds gentle rise
- 220 g plain (all-purpose) flour the structure of the cookie
- 15 g cornflour (cornstarch) keeps the cookie tender
- 40 g sprinkles for color and crunch
For the Cream Cheese Buttercream
- 90 g butter, softened for the icing base
- 90 g cream cheese, room temperature adds tang to the icing
- 250 g icing sugar (powdered sugar) sweetens the icing
- 1 tsp vanilla extract for the icing flavor
- 1 drop pink food colouring optional, for color
- to taste confetti sprinkles for decorating
Instructions
Preheat and Prep
- Preheat your oven to 160°C (fan) and line a baking tray with parchment paper.
Combine the Melted Butter and Sugars
- In a medium bowl, mix melted butter with light brown sugar and granulated sugar until smooth.
Add the Egg and Extracts
- Add egg, vanilla extract, and almond extract to the mixture and combine until smooth.
Whisk the Dry Ingredients
- In a separate bowl, whisk together salt, bicarbonate of soda, baking powder, plain flour, and cornflour.
Combine Mixtures
- Gradually fold the dry ingredients into the wet mixture until no flour streaks remain.
Fold in the Sprinkles
- Gently fold in sprinkles without overmixing.
Portion the Dough and Bake
- Drop spoonfuls of dough onto the prepared tray, leaving space between them, and bake for 8-10 minutes.
- Let cookies cool on tray for 5 minutes before transferring to a wire rack.
Prepare the Cream Cheese Buttercream Icing
- Beat softened butter and cream cheese until smooth, then gradually add icing sugar and vanilla extract.
- Adjust with lemon juice for tang, and add food coloring if desired.
Ice the Cookies and Decorate
- Use a knife or spatula to spread icing on cooled cookies and sprinkle with confetti sprinkles.
- Let icing set for at least 20-30 minutes.
Notes
Store iced cookies in an airtight container in the fridge for up to 4-5 days. Bake cookies ahead and freeze them for longer storage.