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® Tips
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.
Ingredients
- 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
Directions
Step 1
Preheat oven to 350°F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Frost cookies with buttercream frosting and sprinkle with remaining 2 tablespoons sprinkles.
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