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Ingredients:
Refrigerated
1 Egg
Condiments
1 1/2 tsp Vanilla bean spread
Baking & Spices
1 1/2 cup All purpose flour
1 tsp Baking powder
1/3 cup Granulated sugar
19 tbsp Powdered sugar
1/4 tsp Salt
2 tbsp Sprinkles, white
2 tsp Vanilla
Dairy
11/16 cup Butter
4 oz Cream cheese
3 tablespoon butter
INSTRUCTIONS
Make the birthday cake cookies
Preheat the oven to 350F then line a baking sheet with parchement paper and set it aside.
Cream the butter, granulated sugar, and powdered sugar together until smooth and creamy.
½ cup butter, ⅓ cup granulated sugar, 3 tablespoon powdered sugar
Whisk in the egg, vanilla bean paste, and vanilla extract and until combined.
1 egg, 1 teaspoon vanilla bean paste, 1 teaspoon vanilla extract
Mix in the flour, baking powder, and salt until the flour mixture disappears. Don't overmix your dough. Then using a large cookie scooper scoop out 6 equally sized cookie dough balls, place them on the prepared baking sheet, and gently flatten them to about ¾ inch in thickness.
1 & ½ cup all purpose flour, ¼ teaspoon salt, 1 teaspoon baking powder
Bake the cookies in the oven for 11 minutes, then let them cool down on the baking sheet for 10-15 minutes before transferring to a cooling rack to cool down fully.
Make the vanilla bean frosting
In a stand mixer bowl or a large bowl, cream the butter and cream cheese together until smooth and fluffy.
Add in the powdered sugar, vanilla bean paste, and vanilla extract, and whip for 3-5 minutes or until fluffy. If the frosting seems soft, chill it in the fridge or freezer for a few minutes then whip again.
1 teaspoon vanilla extract, 1 cup powdered sugar, ½ teaspoon vanilla bean paste
Place the frosting in a piping bag with a large round piping tip or in a ziplock bag with the tip cut off and frost each cooled-down cookie. Top with sprinkles and enjoy!