Golden Birthday Cake Oreo Cookies with Sprinkles
These Golden Birthday Cake Oreo Cookies feature a soft and chewy sugar cookie base loaded with rainbow sprinkles and crushed Golden Oreos!! Topped with buttery birthday cake crumble and a sweet vanilla glaze, these delicious cookies feature everything you love in a classic funfetti birthday cake but in cookie form!! Made entirely from scratch (no boxed cake mix required), with only a few ingredients, these festive cookies are the perfect addition for all special occasions and celebrations!!
Ingredients
For the Birthday Cake Cookies
- 2 ¾ (344 g) cup All purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Cornstarch
- ½ teaspoon Cream of tartar
- ¾ teaspoon Kosher salt
- 1 (227 g) cup Unsalted butter melted and cooled
- 1 (200 g) cup Granulated sugar
- ½ (110 g) cup Light brown sugar
- 2 large Eggs room temperature
- 1 tablespoon Vanilla extract
- 8 Golden Oreos crushed, about 8 cookies
- ¼ cup Golden Oreo crumbs 3 cookies
- ⅔ cup All natural rainbow jimmies sprinkles
For the Birthday Cake Crumble
- 1 /2 (79 g) cup plus 2 tablespoons All purpose flour
- ⅓ (67 g) cup Granulated sugar
- ¼ teaspoon Kosher salt
- 4 (57g or ¼ cup) tablespoons Cold unsalted butter diced into small pieces
- ¾ teaspoon Vanilla extract
- 4 tablespoons All natural rainbow jimmies sprinkles
For the Vanilla Glaze
- ½ (60 g) cup Powdered sugar sifted
- 1 teaspoon Vanilla extract
- 3 (45 g) tablespoons Heavy cream
Instructions
For the Birthday Cake Cookies
- Cut butter into 1 inch slices and melt in a medium saucepan over medium heat. Remove from heat and pour into the bowl of a stand mixer. Allow the butter to cool (for 30 minutes) while you prepare the dry ingredients. Alternatively, you can melt the butter in the microwave in 30 second intervals.1 (227 g) cup Unsalted butter
- In a medium bowl, shift together the flour, baking soda, cornstarch, and cream of tartar. Whisk in the kosher salt.2 ¾ (344 g) cup All purpose flour , 1 teaspoon Baking soda , 1 teaspoon Cornstarch , ½ teaspoon Cream of tartar , ¾ teaspoon Kosher salt
- In the stand mixer bowl with the melted butter, beat the melted butter and both sugars with the paddle attachment on medium high until the mixture is thick, creamy, and resembles a paste like consistency. About 2 minutes. Stop and scrape the sides and bottom of the bowl after 1 minute.1 (200 g) cup Granulated sugar , ½ (110 g) cup Light brown sugar
- With the mixer on medium speed, add in the eggs one at a time mixing until fully combined. Add in the vanilla extract with the last egg.2 large Eggs, 1 tablespoon Vanilla extract
- With the mixer on low speed, add the flour mixture in 3 additions, mixing until just combined. After adding the last of the flour mixture, mix until you only see a few streaks. Remove the mixing bowl from the stand mixer and add in the crushed Oreos, Oreo crumbs, and sprinkles. Using a rubber spatula, fold everything together until just combined. Cover bowl with plastic wrap and refrigerate for 3 hours. (While the cookies chill in the refrigerator, make the birthday cake crumble.) RECIPE BELOW8 Golden Oreos , ¼ cup Golden Oreo crumbs , ⅔ cup All natural rainbow jimmies sprinkles
- Line a plate with wax paper and set aside. Remove the chilled dough from the fridge and using a large cookie scoop, measure out 2.5 oz of dough per cookie. Lightly roll the dough into balls using the palms of your hands, they do not have to be perfect. Smooth out any cracks. Place the dough balls on the wax paper lined plate and place in the fridge uncovered to firm up, about 20 while the oven preheats.
- Line a large cookie sheet with parchment paper and set aside. Preheat the oven to 350 degrees F. Place 5 balls of dough onto the prepared baking sheet, about two inches apart. Leave the remaining dough balls in the fridge until ready to bake.
- Bake the cookies for 12 – 14 minutes. Remove the cookies from the oven halfway through baking and firmly tap the baking sheet on a heatproof surface to deflate the cookies. Rotate the baking sheet and return cookies to the oven and continue to bake.
- Remove the cookies from the oven and using a small bowl or biscuit cutter, scoot the cookies in a circular motion until perfectly round. Top the cookies with birthday cake crumble, pressing down lightly so the topping adheres to the cookies. Allow cookies to cool on the baking sheet for 5 minutes then carefully transfer to a cooling rack to cool completely. While the cookies are cooling, make the vanilla glaze .
For the Birthday Cake Crumble
- Preheat the oven to 350F and line a baking sheet with parchment paper.1 /2 (79 g) cup plus 2 tablespoons All purpose flour, ⅓ (67 g) cup Granulated sugar , ¼ teaspoon Kosher salt , 4 (57g or ¼ cup) tablespoons Cold unsalted butter , ¾ teaspoon Vanilla extract , 4 tablespoons All natural rainbow jimmies sprinkles
- In a medium bowl, whisk together the flour, sugar, and salt. Add the cubed butter and using your fingers or a pastry cutter, work in the butter until it resembles wet sand. Add in the sprinkles and vanilla extract and using a fork, mix the mixture together until combined. With your fingers, pinch together the dough creating clumps or clusters. I like to make larger clumps then break them apart once the crumble is baked. The dough should hold together when pinched. (This is the same process used when making streusel. You should have small and medium sized clumps that you can break into smaller pieces if needed when topping the cookies.)
- Spread the dough evenly onto the prepared baking sheet and bake at 350F for 10 to 15 minutes until lightly golden browned. The crumbs will be soft after removing from the oven but will harden as it cools. Allow the crumble to cool completely on the baking sheet before topping the cookies.
For the Vanilla Glaze
- In a medium sized bowl, whisk together the powdered sugar, vanilla extract, and heavy cream until smooth.½ (60 g) cup Powdered sugar, 1 teaspoon Vanilla extract , 3 (45 g) tablespoons Heavy cream
- Drizzle the cooled cookies with the vanilla glaze in a zigzag motion. Sprinkle a little of the leftover birthday cake crumble on top of the glaze. Allow the glaze to set then enjoy!!
Notes
Use a kitchen scale. Measuring your ingredients by weight is the best way to ensure you have the correct amount. If there is too much flour, the cookies will turn out dry and not spread. If you do not have a kitchen scale, use a fork to first fluff the flour, then spoon it into your measuring cup. Level the excess flour in the measuring cup with back of a butter knife.
Use the right sprinkles. Although sprinkles are always a fun addition, be sure to use rainbow jimmies and NOT nonpareil sprinkles. Nonpareil sprinkles will bleed into the cookie dough.
Don't make smaller cookies - These cookies are larger than the average homemade cookie and have more of a bakery style quality. With larger cookies, it takes longer for the heat to reach the center allowing the edges to bake first until they are golden and crisp while the center stays gooey and soft. Baking smaller cookies does not ensure the same texture.
Storage: Store the cooled at room temperature in an airtight container or ziplock bag for 5 days. Freezing: If freezing, the cookie dough balls can be stored in a container or freezer bag for up to three months.When ready to bake, allow the cookies to thaw at room temperature while you preheat the oven. Add an extra minute or 2 of baking time. I recommend making the crumble when you are ready to bake the cookies. I do not recommend freezing the baked cookies.
If you happen to have any more leftover crumble and do not shamelessly eat it by the handful like I do, you can store it in a ziplock bag or a small glass jar in the refrigerator for up to 1 week.
If your cookies are spreading too much while baking, the dough is too warm and needs to chill longer. Pop the dough balls back in fridge for 10 minutes to harden.
Nutrition
Serving: 1cookieCalories: 380kcalCarbohydrates: 55gProtein: 4.9gFat: 18.8gSaturated Fat: 9.7gCholesterol: 84mgSodium: 240mgPotassium: 56mgFiber: 0.9gSugar: 24.2gCalcium: 27mgIron: 2mg
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