Birthday Cake Oreo Stuffed Cookies With Frosting

• ½ cup/125g butter (salted or unsalted – if using salted, omit salt): Adds richness and moisture to the cookies. I usually use salted.
• ¾ cup/150g dark brown sugar: Provides a deep, molasses-like sweetness.
• ½ cup/100g white granulated sugar: Adds sweetness and helps with the cookie’s texture.
• 1 medium/large egg + 1 egg yolk: Adds structure and richness.
• 1 tbsp milk: Helps to moisten the dough.
• 1 tsp vanilla: Adds flavor.
• 1.5 tsp cake batter flavor (I use Loranns): Infuses the cookies with that classic birthday cake taste. See suggestions in FAQs below if you can’t find cake batter flavor.
• 1 and 2/3 cups/200g all-purpose flour: The main structure of the cookie.
• ¾ cup/100g cake flour: Makes the cookies tender.
• 1.5 tsp baking powder: Helps the cookies rise.
• 1.5 tsp cornstarch: Keeps the cookies soft.
• ½ tsp salt, if using unsalted butter: Enhances all the flavors.
• ¼ cup sprinkles: Adds that birthday cake feeling
• 8 Birthday Cake Oreos: Adds a delicious birthday cake flavor and crunch in the cookie!
• Vanilla buttercream – recipe below and extra sprinkles for topping

• 1 cup butter – salted or unsalted (if using salted, omit pinch of salt): Adds richness and creaminess.
• 3 cups powdered/icing sugar: Adds sweetness and structure.
• ½ tsp cake batter flavor: Enhances the birthday cake taste.
• Pinch of salt if using unsalted butter: Balances the sweetness.
• 2 tablespoons heavy cream: Adds smoothness to the frosting.

• Mixing bowls
• Stand Mixer, Electric mixer or hand whisk
• Electric mixer or hand whisk
• Measuring cups and spoons
• Baking sheets – I love using the airbake ones when making cookies. They’re a game changer for perfect cookies every time!
• Parchment paper
• Cookie scoop or spoon
• Piping bag or zip-top bag
• Round Piping Tip, I used a 1A Wilton Tip
• Kitchen Scale
• Wire Racks for Cooling

1. Line your baking sheets with parchment paper.
2. Cream the butter and sugars together in a large bowl until light and fluffy.
3. Add the egg, egg yolk, milk, vanilla, and cake batter flavor to the butter mixture and mix until well combined.
4. In a separate bowl, whisk together the all-purpose flour, cake flour, baking powder, cornstarch, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the sprinkles.
7. Scoop out the dough using a cookie scoop or spoon and weigh it on the kitchen scale, if using, until they weigh about 140 grams each before stuffing. They will weigh about 155 grams or 5.5 oz after stuffing. If not using a kitchen scale, divide evenly into 8 dough balls.
8. Using your thumb, make a hole in the centre of each cookie and place a Birthday Cake Oreo in the center of each dough ball, then cover it back up completely with dough.
9. Place the dough balls on the prepared baking sheets.
10. Refrigerate the dough balls overnight or for at least an hour to prevent spreading. I recommend overnight to really allow the flavours to meld together and prevent any spreading.
11. Bake for 12 minutes or until the edges are set and the centers are still slightly soft.
12. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
13. For the buttercream, cream the butter in a bowl until light and fluffy. Gradually add the powdered sugar, cake batter flavor, salt (if using unsalted butter), and heavy cream. Beat until smooth.
14. Pipe the vanilla buttercream on top of each cookie using a piping bag or zip-top bag and sprinkle with colorful sprinkles.

Easy Chocolate Cake with Cookies & Cream Filling

The Best Cookies and Cream Filling Recipe for Cakes, Cookies, and Cupcakes

Yes, you can substitute with regular Oreos, but the birthday cake flavor will be different.

Absolutely! You can freeze the dough balls and bake them straight from the freezer. Just add a couple of extra minutes to the baking time.

Store them in an airtight container at room temperature for up to a week.

Make sure to chill the dough thoroughly before baking and check your oven temperature to ensure it’s accurate.

If you can’t find cake batter flavor, don’t worry! You can still make delicious Funfetti Birthday Cake Stuffed Cookies. Here are a few alternatives:

You can find cake batter flavor at most major grocery stores, restaurant or cake decorating suppliers or online retailers like Amazon. Popular brands like McCormick and Lorann offer cake batter flavor, which you can find in the baking aisle or online.

• Chill the Dough: Refrigerate the dough balls for at least an hour before baking to prevent spreading and ensure a thicker, chewier cookie.
• Measure Ingredients Accurately: Use a kitchen scale to measure your ingredients in grams for the best results. If you don’t have a scale, be sure to spoon and level your flour to avoid overpacking.
• Cool Temperature Butter: Make sure your butter is slightly above room temperature before creaming with the sugars. This will help incorporate air into the dough, making the cookies light and fluffy, but not spread.
• Don’t Overmix: When adding the dry ingredients to the wet ingredients, mix until just combined. Overmixing can result in tough cookies.
• Bake on Parchment Paper: Line your baking sheets with parchment paper to prevent sticking and ensure even baking.
• Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature. An inaccurate oven can lead to under or overbaked cookies.
• Watch the Bake Time: Bake the cookies until the edges are set, and the centers are still slightly soft. The cookies will continue to cook on the baking sheet after you take them out of the oven.
• Cool Completely: Allow the cookies to cool completely before piping the buttercream. This will prevent the buttercream from melting and making a mess.

Kinder Nutella Stuffed Kinder Bueno Cookies

Easy Hot Chocolate Marshmallow Fluff Stuffed Cookies

Tag me & follow on Instagram @thesprinkledcakery