JessicaThese birthday cake cookies are soft in the middle with a crispy edge. The hint of almond extract makes them taste like a vanilla birthday cake. You can change the sprinkles for different occasions and add white chocolate chips to make these cookies even more decadent.
How the cookies are made:
Make the birthday cake cookies in one bowl, using either hands or a mixer. I am usually too lazy to pull out my heavy stand mixer so instead I’ll get an arm workout by mixing up the batter. First, mix the softened butter and sugars together until combined.
Then add in the applesauce and beat until fluffy. Add in the flavorings and mix again. Next, add all the dry ingredients and stir until no flour remains.
Add the sprinkles and carefully fold them in; mixing too much at this point can cause some sprinkles to bleed.
I like to use a 1 1/2 inch cookie scoop and scoop the batter onto a parchment lined baking sheet. If you don’t have a cookie scoop you can use a spoon to scoop the batter and leave the cookies as is or roll them into a ball in the palm of your hand.
Bake the cookies for 8 to 10 minutes and then let them cool on the pan for 5 minutes before transferring them to a rack. Did you know that cookies continue to cook on the pan after they come out of the oven? If you wait to take them out of the oven until they start looking a dark golden colour they will be over done after finishing on the pan. I like to take my cookies out once they have a slight hint of golden brown around the edges.
These cookies will freeze well or be kept in a covered container on the counter for 3 to 5 days. Honestly no cookies have ever lasted longer than 3 days in our house!
Gluten Free Birthday Cake Cookies
A cookie that has crunchy edges, a soft centre and sprinkles throughout
36
servings5
minutes10
minutes111
kcal5
minutes20
minutesKeep the screen of your device on
Ingredients
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1/2 tsp almond extract
2 – 2 1/4 cups gluten free flour (315g) (I use Bob’s Red Mill 1:1)
1/2 tsp baking soda
1/2 tsp salt
scant 1/3 cup sprinkles
Directions
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- In a large bowl mix together the butter and sugars until well combined.
- Add in the applesauce and beat together until light and fluffy. Add in the vanilla and almond extract and mix together.
- Add in the flour, baking soda and salt. Mix together until you no longer see any dry patches in the batter.
- Add in the sprinkles and gently mix just until they are combined.
- Scoop the batter in 1 1/2 inch rounds onto the prepared baking sheet and bake for 8 to 10 minutes.
- Let the cookies cool for 5 minutes on the baking sheet before moving them to a cooling rack.
Notes
- This recipe has only been tested with Bob’s Red Mill 1:1 Gluten Free flour.
- Vegan white chocolate chips can be added to these cookies (1/3 cup) to take them over the top!
- Ensure all ingredients are gluten free if required.
- Cookies will keep in a covered container on the counter for 3 to 5 days or in the freezer for up to 3 months.
- Nutritional values are a rough estimate.
Nutrition Facts
- Total number of serves: 36
- Calories: 111kcal
- Carbohydrates: 17.7g
- Protein: 0.5g
- Fat: 4.4g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 87.5mg
- Potassium: 7.6mg
- Fiber: 0.3g
- Sugar: 9.7g
