Description
These Double Chocolate Birthday Cookies are a fudgy, sprinkle-studded celebration in every bite! Rich with Dutch cocoa, soft and chewy in texture, and crowned with a luscious chocolate frosting, they’re basically mini birthday cakes in cookie form. Perfect for parties, gifting, or when you’re just in the mood to celebrate something sweet—trust me, these are impossible to resist! #BirthdayCookies #DoubleChocolate #SprinkleJoy
Ingredients
Scale
Cookies
- 8 tbsp (113g) unsalted butter, room temperature
- ½ cup (96g) granulated sugar
- ⅓ cup (64g) light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ⅓ cup (35g) Dutch-process cocoa powder
- 1¼ cup (150g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup rainbow sprinkles
Frosting
- 6 tbsp (85g) unsalted butter, room temperature
- ½ tsp vanilla extract
- 1½ cup (180g) powdered sugar
- ⅓ cup (35g) Dutch-process cocoa powder
- Pinch of salt
- 2–3 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Sift in cocoa powder, flour, baking soda, baking powder, and salt. Mix until just combined.
- Fold in rainbow sprinkles. Scoop dough onto baking sheet in rounded tablespoons.
- Bake for 8–10 minutes. Let cool completely on a wire rack.
- For the frosting, beat butter and vanilla until creamy.
- Add powdered sugar, cocoa powder, and salt; beat until combined.
- Add heavy cream one tablespoon at a time until frosting is smooth and spreadable.
- Frost cooled cookies and top with extra sprinkles if desired.
Notes
- Use gel-based food coloring in the frosting for themed birthdays!
- Chill dough for 30 minutes for thicker cookies.
- Swap rainbow sprinkles for chocolate chips or crushed candy for fun variations.
- Store cookies in an airtight container for up to 3 days, or freeze unfrosted for longer storage.
- Frosting can be made ahead and refrigerated for up to a week—just bring to room temp and re-whip.
Nutrition
- Serving Size: 1 cookie (with frosting)
- Calories: 185
- Sugar: 18g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg