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Stack of funfetti stuffed cookies with buttercream on a French wire rack.

Birthday Cake Cookies

  • Author: Maria
  • Total Time: 40 minutes
  • Yield: 16 cookies 1x


Birthday Cake Cookies are a fun treat to make for any celebration!  Homemade funfetti cookies are stuffed with delicious easy-to-make buttercream.  They're soft and chewy, and their surprise inside will leave friends and family wanting more. 



For the filling

  • 56 g (4 tablespoons) unsalted butter, at room temperature
  • 120 g (1 cup) powdered sugar
  • 1 g (1/4 teaspoon) pure almond extract
  • pinch of salt

For the funfetti cookies

  • 350 g (2 1/2 cups) all-purpose flour
  • 5.1 g (1 teaspoon) baking soda
  • 3.2 g (1/2 teaspoon) salt
  • 170 g (3/4 cup) unsalted butter, at room temperature
  • 220 g (1 cup) granulated sugar
  • 55g (1/4 cup) brown sugar
  • 8 g (2 teaspoons) pure vanilla extract
  • 50 g (1 large) egg
  • 80 g (1/2 cup) sprinkles


For the filling

  1. In a medium bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, powdered sugar, almond extract, and salt on medium-high speed until smooth and creamy, about 2 minutes.
  2. Drop teaspoonfuls onto a parchment-lined plate and place filling into the freezer for 5 minutes.  Remove the filling from the freezer and roll each teaspoonful into a ball.  Place the frosting into the refrigerator while preparing the cookie dough.

For the funfetti cookies

  1. Preheat oven to 375°F/190°C.  Line two baking sheets with parchment paper or silicone baking mats.  Set aside.
  2. In a medium bowl, whisk together flour, baking soda, and salt.  Set aside.
  3. With a mixer, beat the butter on medium speed until completely smooth and creamy.  Add the sugars and mix on medium speed until light and fluffy, about 3-4 minutes.
  4. Mix in the egg until combined and scrape down the sides and bottom of the bowl.  Add the vanilla and mix until combined.  With the mixer on low speed, slowly add the flour mixture until combined and there are no dry spots of flour.  Add sprinkles and mix until just combined. Do not over mix.
  5. Using a 2-tablespoon scoop, portion out the cookie dough and roll each into a ball.  Using your thumb, make an indent into one cookie dough ball. Remove frosting from the refrigerator and place one frosting ball inside the indentation. Cover with another cookie dough ball and mold the two portions of dough around the filling.  Repeat with remaining cookie dough and filling.
  6. Place stuffed cookie dough 3-inches apart from each other on the prepared baking sheet pans.  Bake for 8-10 minutes or until the edges are lightly golden brown and the centers are still soft.
  7. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.


Make-Ahead:  You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. You can make the buttercream filling up to 1 week in advance.  Store in an airtight container in the refrigerator.

Freezing:  Unbaked cookies filled with the buttercream can be stored in the freezer for up to 3 months.  Allow cookies to sit at room temperature for 30 minutes before baking as directed.

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Cookies

Keywords: funfetti, sprinkles, buttercream, stuffed cookies, birthday cookies