On Monday, I woke up in a bad mood. We are experiencing a little heat wave down here in Southern California, and the thought of baking in a small house with no air conditioning literally made me want to die.
I knew the entire week would be one massive sweat session – and I was not looking forward to it. I was basically stomping my feet and pouting around the house like a small child all morning. But then, something happened.
Somehow, someone got a hold of my T-Swift inspired cakes, and published them on on glamour.com. Suddenly, my frustrations about my exsessive sweating in the kitchen were gone. It was going to be a good week after all.
And now, I get to share these Birthday Cake Cookies with you. I have probably said this before, but this time is for real. These are my favorite cookies EVER. Inspired by the talented baker Lauren Lowstan, these soft sugar cookies are amazing, but when you add the Birthday Cake Crumble…game over.
So even if it’s no one’s birthday – I highly suggest you get to the kitchen asap to make these. Even if it is hot and miserable outside – they are worth the struggle. I promise.
BIRTHDAY CAKE CRUMBLE COOKIES
- 1/2 cup sugar
- 1 1/2 tablespoons brown sugar
- 3/4 cup cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 1 tablespoon clear vanilla extract
- 2 tablespoons sprinkles
- 2 1/2 cups cake flour
- 1 cup all purpose flour
- 2 teaspoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/3 cup unsalted butter
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons imitation vanilla
- 1/4 cup sprinkles
For the crumbs:
- In a mixer fitted with a paddle attachment, combine sugars, flour, baking powder salt and sprinkles on low speed.
- Stream in canola oil and vanilla and turn the mixer to medium/high speed.
- Let the mixer run until the mixture turns into small clusters (about 2 minutes).
For the cookies:
- Preheat oven to 350 degrees and prepare a baking sheet with parchment.
- In a medium bowl, whisk together all dry ingredients and sprinkles. Set aside.
- In a stand mixer fitted with a paddle attachment, combine butter and sugar. Mix on high until light and fluffy.
- Add eggs and vanilla extracts.
- Add dry ingredients and mix until just combined.
- Using a a medium ice cream scoop, scoop dough balls onto baking sheet 3 to 4 inches apart.
- With the palm of your hand or the back of a large wooden spoon, flatten cookies.
- Lightly press about 1 tablespoon of crumbs on the top of each cookie.
- Bake for 10-12 minutes.
- Transfer to a wire rack to cool.