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Birthday Cake Sugar Cookies
Birthday Cake Sugar Cookies

Birthday Cake Sugar Cookies

January 28, 2018 Posted by Kyndall @ 6 Cakes & More Recipes 10 Comments

Birthday Cake Sugar Cookies

Birthday Cake Sugar Cookies

These Birthday Cake Sugar Cookies have very quickly become a family favorite in my home! We ate a full batch of them without even bothering to put icing on. Yes, they're that good! If you've never used any of Amoretti's Artisan Flavors, you've truly been missing out! These are absolutely amazing in everything. We all know the price of vanilla is quickly going through the roof. These Artisan Flavors really help in this area. They're not too expensive, are very concentrated, and are some of the best quality products I've ever used!
Print Pin Rate
Course: Treats
Servings: 12 cookies depending on size and thickness
Calories: 350kcal

Equipment

  • Preforated Baking Mats
  • Baking Pans
  • Stand Mixer
  • Rolling Pin
  • Food Scale
  • Measuring Spoons
  • Oven Thermometer

Ingredients

  • 226 grams unsalted butter cool, not room temperature
  • 220 grams granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg cold
  • 1 teaspoon Amoretti Birthday Cake Artisan Flavor
  • 384 grams all purpose flour
  • 60 grams rainbow jimmies
Metric - US Customary

Instructions

  • Preheat oven to 350 degrees F. I always use an oven thermometer. Ovens can, and usually do, heat at a different temperature than what shows on your oven screen. For the best results in any of your baking, I highly recommend using an oven thermometer. Line your baking sheets with parchment paper.
  • In the bowl of a stand mixer with the paddle attachment, add your cool unsalted butter, sugar, and salt. The temperature of the butter and the fact that you use unsalted butter matter here.
  • Turn your mixer on the lowest speed available. We don't want to incorporate any air into the dough. Air will cause spreading! We only want to mix this until it starts to incorporate.
  • Add the cold egg and the Amoretti Birthday Cake Artisan Flavor. Again, the temperature of the eggs matter. You want to use them cold.
  • Again, turn your mixer on to the lowest speed and mix just until the eggs and Amoretti Birthday Cake Artisan Flavor have incorporated into the butter and sugar. It will still look sort of lumpy or curdled. This is ok. You just don't want any big chunks of butter. Scrape down the bottom and sides of your bowl. If you need to, mix for a few more seconds.
  • Add the flour to your butter, sugar, egg mixture.
  • Before you're dough comes all the way together (still crumbly), add your rainbow jimmies.
  • Once more, turn your mixer on to the lowest setting, and mix until it all comes together. It will start to clean the sides of the bowl and gather onto the paddle. It doesn't take long, so don't walk away from it. Turn the mixer off and touch the dough. If you can leave an imprint with your finger without the dough sticking to it, its ready. I live in a humid area, but the amount of flour in the recipe is perfect 9 1/2 times out of 10.
  • I use a piece of parchment paper very lightly sprinkled with flour to roll my dough. I also use two pieces of 3/8 inch thick wood as my guide to roll my dough between. This will give you perfectly even cookies every time!
  • Take your dough, place it onto the very lightly floured parchment paper, and very lightly sprinkle some flour over the dough.
  • Using a rolling pin, roll your dough out and cut into the shapes you need.
  • Place your cut dough onto your parchment paper covered cookies sheets and bake in your preheated oven for 10-14 minutes depending on the size of your cookies. I never have to bake over 14 minutes, even for my largest cutter (5 1/2 inches). You don't want your cookies to brown.
    Birthday Cake sugar Cookies
  • After removing from the oven, let the cookies set on the cookie sheet for 2-4 minutes.
  • Move them onto a cooling rack to cool completely.
    birthday cake sugar cookies
  • I usually let my cookies sit in a tupperware container on a paper towel overnight before decorating. This will help grab any extra butter so you don't get that dreaded "butter bleed" after you've spent 2 days decorating them!
  • Enjoy!
    Birthday Cake Sugar Cookies

Notes

Here are some products I recommend for this recipe!

Buy Amoretti Birthday Cake Flavoring

Wilton Jimmies sprinkles Cookie Cooling Rack Fat Daddios Half Sheet Pans KitchenAid Commercial Mixer  

Nutrition

Calories: 350kcal | Carbohydrates: 47g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 106mg | Potassium: 45mg | Fiber: 1g | Sugar: 23g | Vitamin A: 493IU | Calcium: 12mg | Iron: 2mg
Tags: birthday cakebirthday cake sugar cookiesno chillno chill no spreadno spreadsugar cookies
10 Comments
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10 Comments

Leave your reply.
  • Lily
    · Reply

    August 2, 2021 at 9:57 AM

    These look amazing! I’m going to try this recipe for an order. Do you think these cookies would still hold their shape well if mini white chocolate chips were added in?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      August 2, 2021 at 10:01 AM

      Hi Lily! They definitely will (and that sounds amazing), just omit 1/4 cup flour and make sure you use the mini chocolate chips 🙂 Happy baking!

  • Christina
    · Reply

    March 4, 2020 at 2:31 PM

    Hi! This sounds like a great recipe and I’m excited to try it! Do you use a vanilla flavored royal icing for these or do you use a different flavor? Just wondering what pairs best with these. Thanks! 😊

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      March 5, 2020 at 7:47 AM

      Hi Christina! You’ll love it! I do usually just use vanilla flavoring in my royal for these. I have added the Amoretti Birthday Cake Artisan Flavor to royal (or buttercream) for the cookies and they’re delicious that way as well. 🙂

  • Dayna
    · Reply

    September 6, 2019 at 4:26 PM

    You are wonderful ❤️

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      September 7, 2019 at 7:39 AM

      Hi Dayna! Thank you 💜 You’re pretty awesome yourself!

  • Bianca
    · Reply

    August 15, 2019 at 2:59 PM

    So grateful that you use weight measurement!!!! Thank you for your awesome recipes 🙏🏼

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      August 16, 2019 at 7:31 AM

      Hi Bianca! You’re very welcome and thank you 🙂

  • Margo
    · Reply

    March 8, 2019 at 8:46 AM

    Hi! I am new to making cookies… I have made this recipe, following it to a T. While I know it’s a good one, my cookies tasted a little “floury”… I am thinking about increasing the extract to 1 1/2 t… what do you think? I appreciate any suggestions! Looking forward to trying more recipes.
    Margo

    • 6cakesandmore
      · Reply

      March 9, 2019 at 9:36 PM

      Hi Margo! When I get the comment that these taste “floury” it’s because the flour was actually over-measured. Did you use the weight measurements or the cup? You’re more than welcome to increase then extract amounts and even change them 🙂 There are some amazing combos that you can come up with. Have fun with it, and if you need any more help or have any questions I’m always here!

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