Stuffed birthday cake cookies are a festive, sweet treat for any occasion. Soft and chewy cookie dough studded with sprinkles is stuffed with super simple buttercream for a fun surprise.
Loaded with sprinkles, buttercream stuffed birthday cake cookies are worthy of a birthday celebration. They’re soft and chewy cookies with a vanilla frosting filling.
Birthday cake cookies are a favorite in our household (I mean, what kid doesn’t love a funfetti cookie with buttercream in the middle). As a busy mom, I love making these cookies that don’t require any chill time and come together easily (I love prepping them in advance!).
But don’t wait for a birthday celebration to make these cookies. Bake a batch of these birthday cake cookies for a weeknight sweet treat, a family gathering, or even a hostess gift!
Why this recipe works
- Large-sized cookies. These birthday cake sugar cookies are made with 4 ounces of dough for large cookies that rival any bakery.
- Fun-filling surprise. The vanilla frosting gives these funfetti-stuffed cookies an unexpected surprise!
- Basic ingredients. Made using only 10 staple ingredients that you’ll find in your pantry and fridge.
Ingredients You'll Need
- Butter. Creates a moist and tender cookie and adds richness. Butter is creamed with sugar to add air into the dough, and when the butter melts, it helps the cookies spread. Butter is also the key ingredient in buttercream, adding flavor and creating a creamy consistency. Use unsalted butter so you can control the amount of salt that goes into the frosting and cookies.
- Powdered sugar. Adds sweetness to the frosting and creates a smooth and creamy consistency when combined with the butter.
- Vanilla. Always use pure vanilla extract when possible for the best flavor.
- Salt. Enhances the sweetness of the frosting and cookies. Just a little bit goes a long way.
- All-purpose flour. Has the right amount of protein content to create the perfect cookie texture (not too dense or chewy).
- Baking soda. This leavening agent helps the cookies spread and adds chewiness.
- Sugar. Adds sweetness to the cookies. Brown sugar adds a slightly caramelized flavor and contributes to the cookies’ spread. Granulated sugar ensures the cookies hold their shape and don’t spread too much.
- Egg. Helps bind the cookie ingredients together and adds moisture and richness to the cookies.
- Sprinkles. A super fun mix-in for festive cookies. Use traditional rainbow sprinkles (aka jimmies). Avoid nonpareils, as they will bleed into your dough.
How to Make Easy Buttercream (Step-By-Step Instructions)
Mix ingredients. Beat the butter, powdered sugar, vanilla, and salt until a creamy consistency.
Divide buttercream. Drop heaping teaspoons of buttercream on a parchment-lined plate and freeze for 5 minutes.
Roll buttercream. Remove the buttercream from the freezer and roll each frosting portion into a ball. Place in the fridge while mixing the cookie dough.
How to Make Sprinkle Cookies (Step-By-Step Instructions)
Preheat the oven to 375°F/190°C. Line two large baking sheets with parchment paper.
Whisk dry ingredients. Whisk the flour, baking soda, and salt.
Cream butter and sugars. Beat the butter and both sugars until light and creamy.
Add egg and vanilla. To the butter and sugar mixture, beat in the egg and vanilla until combined.
Add dry ingredients. Mix in the flour mixture until completely incorporated. Mix in the sprinkles until just combined.
Portion cookie dough. Scoop dough into two-tablespoon portions and roll each into a ball.
Add buttercream. Make an indentation in half of the cookie balls and fill them with the frosting.
Seal cookies. Cover each frosting filling with an additional cookie dough ball and mold together, sealing the edges.
Bake. Arrange stuffed cookies 3 inches apart and bake for 8-10 minutes
Recipe Tips & Tricks
As a trained pastry chef, I have learned these tips will produce consistent cookies every time. They are simple but essential steps for the perfect cookie!
- Use room temperature ingredients. Doing this will allow your ingredients to blend together smoothly and bake evenly.
- Weigh your ingredients. Measuring ingredients using a kitchen scale produces the most consistent cookies. Using volume measurements can leave room for error (too much flour and you’ll have a crumbly dough; if not enough flour, the cookies spread too much!).
- Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion out even sized cookies.
- Creaming method. Don’t rush creaming the butter and sugars together. This step takes about 3-4 minutes until the mixture is light and pale in color. It’s important to incorporate air into the mixture, so your cookies will be light and fluffy (not dense!).
- Cool cookies on the sheet pan. Allow your cookies to cool for 5 minutes on the sheet pan before transferring them to a wire rack to cool completely. This allows them to begin to firm up.
Funfetti is a nostalgic flavor, and vanilla buttercream is my favorite pairing. But if you are looking for variations, here are some fun and tasty ideas.
- Chocolate frosting. Chocolate buttercream is decadent and a fun surprise filling. Add 2 tablespoons of sifted cocoa powder to the filling ingredients.
- Chocolate chips. Instead of sprinkles, mix mini chocolate chips into the dough (or split the cookie dough in half and make both flavors!).
- Ice cream sandwiches. Sandwich the cookies with strawberry, chocolate, or funfetti ice cream for a refreshing treat!
- At room temperature. Store in an airtight container at room temperature for up to 5 days.
- In the freezer. Store cooled cookies in a freezer-safe container and freeze them for up to 3 months. Thaw in the refrigerator overnight before serving.
- Make-ahead. Mix the buttercream filling up to 1 week in advance, roll it into balls, and store them in an airtight container in the fridge. Refrigerate the cookie dough for up to 3 days before baking. When ready to bake, bring your cookie dough to room temperature, then fill and bake your cookies.
No need to chill this cookie dough because it has the perfect consistency to spread evenly when baked at room temperature.
Too much baking soda or butter that’s too soft can result in overspread cookies. Softened to room temperature, butter should be slightly firm to the touch, yet leave the impression of your finger when you press into it.
Rainbow sprinkles (or any color sprinkles) are the best choice. Save nonpareils for decorating, not baking, since they bleed into the dough.
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Please leave a starred rating and comment below if you make these Stuffed Birthday Cake Cookies. I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!Print