cookies · Desserts

Buttery Birthday Cake Cookies

Buttery Birthday Cake Cookies | Rumbly in my Tumbly

Here’s a shock for all of you.  My husband is married to me (obviously).  I love to bake.  I can make him almost anything he wants for his birthday dessert.  But do you know what he wants every. single year?

He wants boxed funfetti cake mix cake with rainbow chip frosting, baked in a 9×13 pan. (He’s very picky about the pan, he likes the cake part to be “thin.”

Buttery Birthday Cake Cookies | Rumbly in my Tumbly
Enjoy the view of my handsome baby boy eating breakfast in the background.

I’m all for rainbow chip frosting, but it definitely wouldn’t be what I’d pick if I could pick, say, creme brulee or homade pie.

Buttery Birthday Cake Cookies | Rumbly in my Tumbly

I’ve seen many recipes for these birthday cake cookies over the last few years, and I always bookmark them because I think they sound like something my honey would like, but I haven’t gotten around to making them yet.

Buttery Birthday Cake Cookies | Rumbly in my Tumbly

Until today.  I made a couple changes, mainly using butter instead of vegetable oil, because, you know me, I love me some butter.  But the original recipe calls for veg oil if you want to substitute.

I have to say, these are very, very good.  Buttery, moist, and very addictive.  I think I can say with confidence that they will be husband-approved.

Enjoy!

Recipe Adapted from Angela’s Adventures

Ingredients:
1 15.25oz box of white, or yellow cake mix + 3 tablespoons of sprinkles (of your choice.) Alternatively, you could just use a box of funfetti cake mix.
2 eggs
1/3 cup of melted butter
1/3 cup of powdered sugar
4 tablespoons sprinkles

Directions:
Preheat the oven to 375°.

Mix together the cake mix/sprinkles, eggs, and melted butter until there are no more lumps of cake mix.  In a separate bowl, mix together the powdered sugar and remaining sprinkles.

Roll the dough into 1 1/2 inch balls.  Roll each ball into the powdered sugar/sprinkle mixture and place on a baking sheet lined with parchment paper.  Flatten just slightly.

Bake for 7 minutes, being very careful not to overbake.  As soon as the bottom edges are just turning golden, remove them from the oven.  You do not want the tops to be browning at all. They will cook a bit more on the cookie sheet.

Cool completely before serving.  Stick them in the fridge in an airtight container, and they get even better. Soft and fudgy.

Enjoy!

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