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Hi Bold Bakers!
I am a self proclaimed cookie connoisseur, well I have eaten my fair share of cookies over the years so I gave myself that title. I know I’m not alone in saying that Oreo Cookies are some of my favorites so to me it made perfect sense to take some of my favorite store-bought cookies and not only make them from scratch, but make them GIANT!
A Birthday Cake Oreo is exactly how you would imagine it! It’s a party of vanilla and sprinkles in your mouth. Even though I was only introduced to Birthday Cake Oreo Cookies recently I have made up for lost time by enjoying many of them since. Just imagine the best vanilla cookie you ever had x 2 + sprinkles = deliciousness. That is math that I can get on board with.
The dough freezes perfectly so they can be baked off later. Double up and have reserves to “Bake in case of emergency.”
The cookie dough is such a small amount you can mix it by hand without the need for a mixer.
In addition to my Birthday Cake OREO, you can find recipes for my Original Chocolate & Red Velvet OREO Cookies!
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GIANT Single-Serving Birthday Cake OREO Cookies Recipe
Ingredients
- 1 Cup ( 5oz /150g) cups all-purpose flour
- ½ teaspoon baking soda
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- ¾ ( 6 oz /170g) cups sugar
- 5 Tablespoons (73g /2 ⅝ oz) cold butter
- 3 Tablespoons. large egg*
- 1 teaspoon vanilla extract
Buttercream Frosting recipe - 3 Tablespoons sprinkles
Instructions
- In a bowl, thoroughly mix the flour, baking soda and powder, salt, and sugar.
- Add the butter and with a fork (or your fingers) rub it in until it resembles fine breadcrumbs. (you can also do this step in a food processor)
- Add the egg and continue mixing until dough comes together in a mass. You will have to use your fingers to bring it together
- Evenly divide the dough in half and place on a parchment paper-lined baking sheet. Place approximately 5 inches apart, the cookies will spread while baking. Slightly flatten the dough to 3inch wide.
- Bake for 15-17 minutes AT 350oF (180oC). Set baking sheets on a rack to cool.
- Once cooled sandwich your cookies together with buttercream frosting mixed with sprinkles
- Enjoy your cookies immediately. Store in an airtight container for up to 2 days
Recipe Notes
I bake it for 15 minutes and it was soo crumbly, what did i do wrong? And it was too sweet for me
Dear gemma can we make this recipe into little cookies instead of one big one?
I just made this and it was so good! Thank you for this recipe!
I loooove the vanilla cookies in this recipe!! But 1 question, is there any difference in term of the cookie texture if i use the best ever choc. Chip cookies recipe?? I want to make a big batch or this vanilla cookies ????????.. Tq
Hi!
Can i make this in toaster oven? Oh please?
Hey Gemma,
Can I replace the baking powder with soda as I can’t make it when I do not have cream of Tatar? Thank you in advance.
Hi Gemma,
I just started baking with my new oven and I accidently burnt my first batch of another cookie recipe (one or two was okay).. i have been watching your channel for atleast a year now so i wanted try my hand at your cookies again this weekend.
So, can I use self-rising flour and leave out the baking soda and powder?
Love from India
Hi Gemma, I just found you and your recipes and I am addicted!For that recipe, could I substitute baking soda with baking powder? I don’t have baking soda at the moment… Thank you!
Hi Gemma,
Your cookie photos look really really yummy so I need to bake them up ASAP! But the thing is I’m confused with the weight conversions. I normally stick to, for example,
1 cup flour = 125g and
1 cup cocoa powder = 90g.
Since your 1 cup flour = 150g, I’m wondering if I should stick to your indicated weight measurements in gram (1 cup flour = 150g) or the measurements I normally use.
This also clarifies the proper weight measurements I’m supposed to use in your other recipe https://www.biggerbolderbaking.com/homemade-oreo-cookies/
Thank you very much xx
Hi, Gemma,
I tried to make this. It turned out fine until I put the egg in. I had trouble mixing in the dough, but, I read the recipe again and realised it was three table spoons, so, if I added the whole egg would that be the problem?
Charis.