Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons clear vanilla extract (for that nostalgic cake taste)
- 1/2 teaspoon almond extract
- 2 3/4 cups all-purpose flour
- 1 tablespoon cornstarch (the secret to chewiness)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup rainbow sprinkles (jimmies work best)
- For the Filling: 4 oz cream cheese (chilled), 1/2 cup powdered sugar, and 1/4 cup extra sprinkles
Instructions
- Step 1: Prepare the Sprinkle Filling In a small bowl, beat the chilled cream cheese and powdered sugar until smooth. Fold in the extra 1/4 cup of sprinkles. Scoop small teaspoons of the mixture onto a parchment-lined tray and freeze them for at least 20 minutes. This ensures the center stays intact during the stuffing process.
- Step 2: Cream Butter and Sugars In a large stand mixer, cream together the softened butter, granulated sugar, and brown sugar on medium-high speed. Continue mixing for about 3 minutes until the mixture looks pale and fluffy. This aeration is key to a light, soft cookie texture.
- Step 3: Incorporate Wet Ingredients Add the egg, vanilla extract, and almond extract to the butter mixture. Beat again for another minute. The clear vanilla and almond extracts are what provide that specific “birthday cake” flavor profile that sets these apart from standard sugar cookies.
- Step 4: Mix in Dry Ingredients In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Turn the mixer to low and gradually add the dry ingredients to the wet mixture. Mix until just combined, then gently fold in the 1/2 cup of rainbow sprinkles by hand so they do not break or bleed into the dough.
- Step 5: Stuff and Shape Take about 2 tablespoons of cookie dough and flatten it in your palm. Place one frozen cream cheese sprinkle ball in the center. Carefully wrap the dough around the filling, pinching the edges to seal it completely. Roll it into a smooth ball and place it on a prepared baking sheet.
- Step 6: Bake and Cool Bake the cookies at 350°F (175°C) for 10 to 12 minutes. The edges should be just barely golden, while the centers still look slightly soft. Let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack. This “carry-over” cooking time ensures the centers stay chewy and the filling sets perfectly.
- Cook Time: 42 minutes