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Birthday Cake Sugar Cookies

These Birthday Cake Sugar Cookies combine the flavors of sugar cookies and Funfetti birthday cake candy canes into one delicious, cream cheese frosted cookie. They're delicious cookies that are perfect for any time of year.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 13 minutes
Servings 40 Cookies

Ingredients

For the Cookies:

  • 2 Sticks Butter - softened
  • 1 cup Sugar
  • 1 Tablespoon Vanilla Extract
  • 1 Egg
  • 3 cups All Purpose Flour
  • 1 Tablespoon Baking Powder
  • 8 Funfetti Candy Canes - crushed - see link

For the Frosting:

  • 1 stick Butter - softened
  • 8 ounces Cream Cheese - softened
  • 1/2 teaspoon Vanilla Extract
  • 2 Tablespoons Heavy Cream
  • 1  32 ounce bag Powdered Sugar
  • 1 bottle Nonpareils - multi colored - to top
  • Crushed Candy Canes to top

Instructions

  • In the mixing bowl of a stand mixer, using the Whisk attachment, add the Butter, Sugar, Vanilla, and Egg, and blend until light and fluffy.
  • In a separate bowl, add the Flour, and Baking Powder, and stir well to blend. Add the Flour a little at a time and mix on low to blend, until all the Flour is added.  Add the crushed Candy Canes, and mix well. 
  •  Remove the Whisk attachment, and use the paddle.  Continue to blend the Cookie dough until it's completely blended and a smooth ball starts to form. 
  • Scrape down the mixing bowl as needed. Divide the Cookie Dough in half, and remove one of the halves from the mixing bowl.
  • Place 2 or 3 drops of the Pink Food Coloring Gel on the Dough in the mixing bowl, and mix on low to blend the color into the dough.  Add a couple more drops of  Food Coloring Gel if the Pink is not bright enough. 
  • When the dough is all pink, remove from the mixing bowl, and place the other half of the dough back in the mixing bowl, and drop 2 or 3 drops of the Blue Food Coloring Gel into the dough, and mix.  Add more Blue Food Coloring Gel if needed, and mix until all the dough is blue. 
  • Line two cookie sheets with Parchment paper, and roll the cookie dough into small balls, about 1 inch balls, and place the balls on the Parchment paper. Bake at 350 degrees for about 15 minutes, or just until the cookies start to turn a light golden brown around the edges.  About half way through baking the cookies, check the oven, and the cookies may have started to crack a little.  Take a flat bottom glass, dip it in Sugar before lightly applying to each cookie - smash the cookies very gently, and slightly, making them a little flatter, and spread out a little more.  This will give the cookies the crinkle look.
  • When the cookies are done, remove from the oven to a wire rack to cool completely.  While cookies are cooling, make the Frosting.
  • In the mixing bowl of a stand mixer, add the softened Butter, and Cream Cheese, and blend to combine. Add the Vanilla, and Heavy Cream, and mix.   Add the Powdered Sugar a little at a time, blending after each addition, until the Frosting is smooth and fluffy. 
  • Place frosting in a pastry bag with the large Star Tip.  Pipe the Frosting onto the cookies, using a swirling motion, and bring it up to a point.  Sprinkle the Nonpareils and crushed Candy Cane pieces on the top of each cookie.   Allow the Frosting to set or firm up a bit, about 30 minutes.   Serve, and Enjoy!