THESE are the kind of cookie that you just won’t want to stop eating. They’ve got a leg up on your average sugar cooke thanks to some white chocolate and almond meal and their texture is outrageous. Perfectly chewy yet dense and satisfying. You’ll notice that this cookie dough contains some corn syrup as well as vegetable oil. Both keep these cookies nice and soft with a slightly fudgey center.
As I mention in the video, feel free to leave out the almond OR replace the almond flour with a nut flour of your choice. Either way, these cookies will become one of your new favorites GUARANTEED!
Birthday Cake Cookies
Dan: Dan
Ingredients
- 3 cups all purpose flour (355 grams)
- ⅓ cup finely ground almond meal (30 grams)
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup unsalted butter (226 grams,) slightly softened
- 1¼ cups white sugar (250 grams)
- ¼ cup light brown sugar (55 grams)
- 1 large egg
- 1 egg yolk
- 2 tablespoons light corn syrup
- 1 tablespoon pure vanilla extract
- 1 tablespoon vegetable oil
- ¼ cup rainbow sprinkles, plus additional for finishing
- ¼ cup white chocolate chips/coating chocolate, melted
Instructions
- In a medium mixing bowl combine the flour, almond meal, salt, baking powder and baking soda. Whisk to combine and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugars until smooth and fluffy, 3-4 minutes.
- Scrape your bowl and beater then add the egg and egg yolk and beat on medium speed for 1 minute until fluffy.
- Add the corn syrup, vanilla extract and vegetable oil and beat until combined.
- Add the dry ingredients all at once and blend on low to combine.
- Scrape your bowl and beater then add the sprinkles, blending on low just until evenly distributed.
- Scoop 2 tablespoon portions of the cookie dough out onto a lined baking sheet.
- Cover the dough and chill for at least one hour or up to overnight.
- When ready to bake, preheat your oven to 350* F and arrange the cookies onto a parchment lined baking sheet, giving them a few inches to spread.
- Flatten each dough portion slightly, then bake for 13-15 minutes, until the edges just become golden brown.
- Allow the cookies to cool completely and then drizzle them with the white chocolate.
- Sprinkles with additional rainbow sprinkles before the chocolate sets.
- Enjoy every last bite!
what could I do if I dont want to use corn syrup?
HI Sara! You could use honey or golden syrup. Also feel free to leave it out and replace with 2 teaspoons water.
Enjoy!
Dan
Ok, so I tried making these cookies and they were ABSOLUTELY INSANELY DELICIOUS! So I made more for friends and family, and everyone went crazy with them.
Perfect recipe!
Hi Zoe! Yes- I’m so glad to here that they were enjoyed!!
Happy Baking~Dan