Birthday Cake Cookies
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Servings: 25
- Course: Dessert
You can have your cake (and eat it, too!) any day of the year with these cookies, complete with colorful sprinkles and an easy buttercream frosting.
Reynolds Kitchens Tip
Make-Ahead: Frosting can be stored in the refrigerator up to 48 hours. Before frosting cookies, let stand at room temperature for 30 minutes or until softened to a spreading consistency.
- Reynolds® Parchment Paper
- 1 15.25-ounce package white cake mix
- 2 eggs
- 1/3 cup canola oil
- 5 tablespoons multicolored sprinkles, divided
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 4 cups sifted powdered sugar
- 1/4 cup milk
Preheat oven to 350°F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
In a large bowl, combine cake mix, eggs, and oil. With an electric mixer, beat on medium speed until smooth (dough will be stiff). Fold in 3 tablespoons sprinkles. Drop dough by rounded teaspoons onto the prepared cookie sheet.
Bake for 7 to 8 minutes or until tops just start to brown. Cool on cookie sheets for 1 minute. Remove; cool completely on wire racks.
Meanwhile, for buttercream frosting, beat butter and vanilla until fluffy. Gradually add sifted powdered sugar alternately with milk, beating well after each addition. Beat in additional milk, if necessary, to make a spreading consistency.
Frost cookies with buttercream frosting and sprinkle with remaining 2 tablespoons sprinkles.
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