Stuffed Birthday Cake Cookies (Edit recipe)

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Stuffed birthday cake cookies are a festive, sweet treat for any occasion. Soft and chewy cookie dough studded with sprinkles is stuffed with super simple buttercream for a fun surprise.

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PREP TIME

30 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 16

Ingredients

Filling

56 gram Unsalted Butter, at room temperature (4 tablespoons)
120 gram Powdered Sugar, (1 cup)
0.5 tsp Pure Vanilla Extract
1 pinch Salt

Funfetti Cookies

350 gram All Purpose Flour, (2 1/2 cups)
1 tsp Baking Soda
0.5 tsp Salt
170 gram Unsalted Butter, (3/4 cup)
220 gram Granulated White Sugar, (1 cup)
55 gram Light Brown Sugar, (1/4 cup)
2 tsp Pure Vanilla Extract
1 whole Egg
80 gram Sprinkles, (1/2 cup)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium bowl, using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, powdered sugar, vanilla, and salt on medium-high speed until smooth and creamy, about 2 minutes.
Drop teaspoonfuls onto a parchment-lined plate and place the filling into the freezer for 5 minutes.
Remove the filling from the freezer and roll each teaspoonful into a ball. Place the frosting into the refrigerator while preparing the cookie dough.
Preheat oven to 375°F/190°C. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
With a mixer, beat the butter on medium speed until completely smooth and creamy. Add the sugars and mix on medium speed until light and fluffy, about 2-3 minutes.
Mix in the egg until combined, and scrape down the sides and bottom of the bowl. Add the vanilla and mix until combined.
With the mixer on low speed, slowly add the flour mixture until combined and there are no dry spots of flour. Add sprinkles and mix until just combined. Do not over-mix.
Using a 2-tablespoon scoop, portion out the cookie dough and roll each into a ball. Using your thumb, make an indent into one cookie dough ball.
Remove the frosting from the refrigerator and place one frosting ball inside the indentation. Cover with another cookie dough ball and mold the two portions of dough around the filling. Repeat with remaining cookie dough and filling.
Place stuffed cookie dough 3 inches apart from each other on the prepared baking sheet pans. Bake for 8-10 minutes or until the edges are lightly golden brown and the centers are still soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Make-Ahead: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. You can make the buttercream filling up to 1 week in advance. Store in an airtight container in the refrigerator. Freezing: Unbaked cookies filled with buttercream can be stored in the freezer for up to 3 months. Allow cookies to sit at room temperature for 30 minutes before baking as directed.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	226
Fat:	11 g
Carbohydrates:	28 g
Protein:	6 g
Cholesterol:	29 g
Sodium:	172 mg
Fiber:	0 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated per serving.