Happy Memorial Day! I am completely exhausted after moving, but enjoying the nice weather. While I miss the gathering aspect that this holiday usually brings, I’m actually quite happy we can’t go anywhere because boy do I need a night to relax at home.
Because I’m too wiped to even think, I’m keeping this blog post short and getting right to the cookies. The only thing I need to say is regarding whole wheat flour: if you don’t have whole wheat, you may need to use slightly more all-purpose. Whole wheat flour is much more absorbent than AP, and swapping it out may leave you with a slightly soupy dough. The dough itself is stickier than most cookie doughs, but it should by no means be wet/unable to hold its shape. If it seems too wet, just sprinkle in more flour gradually!
And oh yeah, don’t skip the almond extract. It’s the key to making anything taste like birthday cake.
I hope you enjoy these delectable birthday cake cookies, and top them with extra icing! I could’ve made a homemade icing recipe for you, but let’s be honest…. store-bought cream-cheese frosting is where it’s at. Make these, eat these, make them again, and don’t forget to share your photos and tag me @theardentcook on Instagram!
6 tbsp salted room temp butter
1 cup sugar
½ cup sour cream
1.5 cups whole wheat flour
½ tsp baking powder
¼ tsp baking soda
1 tsp almond extract
1 tsp vanilla extract
¼ cup rainbow sprinkles, plus more for topping, if desired
Cream cheese frosting, for topping, if desired
- Preheat oven to 375 degrees Fahrenheit.
- In the bowl of a stand mixer, combine sugar, butter, vanilla, and almond extract and cream until fluffy, about 2 minutes.
- In a separate bowl, combine flour, baking powder, and baking soda.
- Add eggs and sour cream to the wet mixture and mix until just combined. Gradually pour in dry ingredients until the dough forms. Dough will be wetter and stickier than most cookie doughs- that’s perfect!
- Using a 1-inch cookie scoop or two spoons working together, scoop dough in balls onto two parchment-lined cookie sheets.
- Bake for 7-9 minutes until the cookies have puffed up and the edges are just barely golden brown. Allow to cool completely before moving to a plate or container.
- Store on the counter for up to 3 days, or in the fridge for up to a week. These cookies (and the dough) also freeze extremely well! For extra deliciousness, top these with cake frosting and extra sprinkles!