On Monday, I woke up in a bad mood. We are experiencing a little heat wave down here in Southern California, and the thought of baking in a small house with no air conditioning literally made me want to die.
I knew the entire week would be one massive sweat session - and I was not looking forward to it. I was basically stomping my feet and pouting around the house like a small child all morning. But then, something happened.
Somehow, someone got a hold of my T-Swift inspired cakes, and published them on on glamour.com. Suddenly, my frustrations about my exsessive sweating in the kitchen were gone. It was going to be a good week after all.
And now, I get to share these Birthday Cake Cookies with you. I have probably said this before, but this time is for real. These are my favorite cookies EVER. Inspired by the talented baker Lauren Lowstan of A Sweet Savory, these soft sugar cookies are amazing, but when you add the Birthday Cake Crumble...game over.
So even if it's no one's birthday - I highly suggest you get to the kitchen asap to make these. Even if it is hot and miserable outside - they are worth the struggle. I promise.
Birthday Cake Cookies
- 1/2 cup sugar
- 1 1/2 tablespoons brown sugar
- 3/4 cup cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 1 tablespoon clear vanilla extract
- 2 tablespoons sprinkles
- 2 1/2 cups cake flour
- 1 cup all purpose flour
- 2 teaspoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/3 cup unsalted butter
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons imitation vanilla
- 1/4 cup sprinkles
for the crumbs:
- Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
- In a mixer fitted with a paddle attachment, combine sugars, flour, baking powder salt and sprinkles on low speed.
- Stream in canola oil and vanilla and turn the mixer to medium/high speed.
- Let the mixer run until the mixture turns into small clusters (about 2 minutes).
for the cookies:
- Preheat oven to 350 degrees and prepare a baking sheet with parchment.
- In a medium bowl, whisk together all dry ingredients and sprinkles. Set aside.
- In a stand mixer fitted with a paddle attachment, combine butter and sugar. Mix on high until light and fluffy.
- Add eggs and vanilla extracts.
- Add dry ingredients and mix until just combined.
- Using a a medium ice cream scoop, scoop dough balls onto baking sheet 3 to 4 inches apart.
- With the palm of your hand or the back of a large wooden spoon, flatten cookies.
- Lightly press about 1 tablespoon of crumbs on the top of each cookie.
- Bake for 10-12 minutes.
- Transfer to a wire rack to cool.
*Makes about 20 cookies.