Birthday Cake Cookies
A soft, bakery-style cookie inspired by the nostalgic flavor of classic birthday cake. Tender centers, lightly crisp edges, and just enough sweetness to feel celebratory without being over the top. Sprinkles: optional, but highly encouraged.
FORAGE BAKER'S NOTES
Flour Matters. Gluten-free flour blends—and even traditional wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale whenever possible.
If measuring by volume, gently scoop Heritage Baker's Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser cookie, while spooning may under-measure.
Sweeteners Matter Too. Sweeteners significantly affect texture and spread. For best results, we recommend Homestead Sweetener or traditional sugar.
Homestead Sweetener: 140g per cup (1:1 sugar replacement by volume)
Granulated Sugar: 200g per cup
Substitutions may affect softness, spread, and overall texture.
WORKING THE DOUGH
Freshly mixed dough spreads more readily than rested dough. Rested dough spreads less, while chilled dough produces taller, thicker cookies. We recommend baking a single test cookie before baking the full batch.
If cookies spread too much, add 1 tablespoon additional flour.
If cookies do not spread enough, add a small amount of softened butter or 1–2 teaspoons of liquid.
The more add-ins used, the less the cookies will spread.
INGREDIENTS
- Makes approximately 10 large cookies
- 2½ cups (313g) Heritage Baker's Flour
- 1¼ cups (175g) Homestead Sweetener
- ½ cup (112g) butter, softened or melted
- 3 tablespoons (45g) sour cream
- 3 tablespoons (45g) heavy cream
- 2 large eggs (100g)
- 1–2 teaspoons almond extract
- 1–2 teaspoons vanilla extract
- Sprinkles, optional
INSTRUCTIONS
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together Heritage Baker's Flour and Homestead Sweetener.
- In a separate bowl, whisk together butter, eggs, sour cream, heavy cream, vanilla extract, and almond extract until smooth.
- Combine the wet and dry ingredients and mix until a soft dough forms.
- Allow the dough to rest on the counter or in the refrigerator until firm enough to handle.
- Scoop portions of dough onto a lined or lightly greased baking sheet.
- Roll into balls if the dough is firm enough. If chilled, gently flatten the tops slightly before baking.
- Note: The thickness of the cream and sour cream will affect spread. Add an additional tablespoon of cream if you prefer a flatter cookie.
- Bake for 13–15 minutes, until set around the edges with soft centers.
- Allow cookies to cool slightly before serving.
FROM THE FORAGE KITCHEN
Made with Heritage Baker's Flour and Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
