The Best Birthday Cookies

My daughter's birthday was upon me and I had so much going on- work and family obligations were at a fever pitch. It was the night before her school party and I had nothing prepared. No juice, no dessert and it was 5 pm. I could pack the girls into the car, head to the supermarket and look for something. But that would throw off dinner and send the night in the spiral. I could run after dinner but I was so exhausted and the thought of that seemed insurmountable. Then I thought, hey I can make an activity out of this.

Stroke of genius.

We gathered the ingredients I already had on hand (thank God) and got started. Clementine loved pouring the ingredients into the bowl and turning on the mixer. Best of all she liked tasting the cookie dough. I mean she is my daughter after all. The results were these super cute cookies that she can say she made herself. It was a great activity that lead to a sweet memory that I will cherish forever.


-5 pm and my kids are still in jammies... yep!

-I know, I know raw egg and cookie dough..... but life happens and hopefully not food poisoning.

Birthday Cookie Recipe (adapted from Self Proclaimed Foodie)


8 Tablespoons unsalted butter softened to room temperature

1 cup granulated sugar

2 large egg yolks

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup sprinkles for rolling


Preheat oven to 350 degrees F. Line cookie sheet with parchment paper or silicone baking mat.

In the bowl of a stand mixer using the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the egg yolks, vanilla extract, and beat until well combined for about a minute, scraping sides as needed.

In a separate bowl, combine flour, baking powder, and salt. Mix into butter mixture until a dough forms. You may need to do the final mixing by hand as the dough will be thick.

Roll dough into teaspoon sized balls and then roll dough balls in the sprinkles. Cookies will spread thin as they cook so make sure they're spread about 2 inches a part. Bake in preheated oven for 9-11 minutes and remove when set but not yet turning brown.

Allow cookies to remain on hot baking sheet for a couple of minutes and then transfer to wire cooling rack. Store in airtight container.

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