Frosted Birthday Cake Cookies
Prep time: 
Cook time: 
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Serves: about 42 cookies
Super soft sour cream cut-out cookies that taste just like vanilla birthday cake, loaded with festive sprinkles and frosted with a buttery icing.
  • for the cookie dough:
  • 1 cup (8 ounces) softened, unsalted butter
  • 1½ cups sugar
  • 3 large eggs
  • 1 cup sour cream
  • 2 teaspoons imitation vanilla extract
  • 3¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 6 tablespoons sprinkles (jimmies)
  • for the frosting:
  • ⅓ cup softened, unsalted butter
  • 2 cups confectioners sugar
  • 1½ teaspoons imitation vanilla extract
  • ¼ teaspoon kosher salt
  • 1-2 tablespoons cream (or milk)
  1. Beat the butter and sugar in a mixing bowl until creamy and combined well. Beat in the eggs, one at a time, scraping the bowl after each addition. Beat in the sour cream and imitation vanilla. Gradually beat in the flour, baking powder, baking soda, and salt until a soft dough forms. Gently work in the sprinkles with a wooden spoon or rubber spatula. Divide the dough onto two large pieces of plastic wrap and wrap each into a flat disc. Chill the dough for 4 hours, up to overnight, to firm up.
  2. Once the dough has chilled, preheat the oven to 350°F and line 2 baking sheets with parchment paper. Roll out the dough (one disc at a time) on a well-floured surface about ¼ inch thick. Using a round cutter (between 2-3 inches in diameter) cut out the cookies, flouring the cutter as needed. Gently transfer the cookies to parchment-lined baking sheets, leaving about 2 inches of space between each cookie. Bake the cookies in batches in the center of the oven for 11 minutes, or until puffed and just golden on the bottoms. Remove from the oven and cool on the baking sheets for 5 minutes before transfering to a wire rack. Repeat with the remaining dough and cookies. Gather the dough scraps and gently knead back together, roll out, cut, and bake.
  3. While the cookies cool, make the frosting. Beat the butter until smooth. Add the confectioners sugar, vanilla, salt, and 1 tablespoon of cream, beat until smooth and creamy. Add additional cream until the frosting is spreadable. Spread the frosting onto the tops of the completely cooled cookies. Decorate with extra sprinkles! Store the cookies in an airtight container with parchment paper between each layer.
Adapted from My Baking Addiction.

This dough is very soft, even after chilling. Don't be afraid to use a liberal dusting of flour when rolling these cookies out.

I know, I know! I'm using imitation vanilla extract in this recipe, but that's because it makes these cookies taste just like the birthday cakes of my 90's youth. You can absolutely sub real vanilla extract if you prefer.
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