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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.


  • 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


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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