Cookies

GIANT Single-Serving Birthday Cake Oreo Cookies

4.6 from 10 votes
Learn how to make GIANT Single-Serving Birthday Cake OREO Cookies and two more Homemade OREO Cookie recipes!
Giant Homemade Birthday Cake Oreo Cookies from scratch and better than store bought. Now you can make your favorite Oreo Cookies in no time at home.

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.

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The dough freezes perfectly so they can be baked off later. Double up and have reserves to “Bake in case of emergency.”

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The cookie dough is such a small amount you can mix it by hand without the need for a mixer.

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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

4.6 from 10 votes
Learn how to make GIANT Single-Serving Birthday Cake OREO Cookies and two more Homemade OREO Cookie recipes!
Author: Gemma Stafford
Servings: 1 -2
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Learn how to make GIANT Single-Serving Birthday Cake OREO Cookies and two more Homemade OREO Cookie recipes!
Author: Gemma Stafford
Servings: 1 -2

Ingredients

  • 1 Cup ( 5oz /150g) cups all-purpose flour
  • ½ teaspoon baking soda
  • teaspoon baking powder
  • 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

You can replace the eggs with equal amounts of applesauce/puree . Note you might not get the exact same result as mine.

 

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Comments & Reviews

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Millie
Guest
Millie
5 months ago

Hi Gemma,

I would like to make a huge birthday cake cookie, so I would like to bake off 1 recipe as one large cookie (rather than split it up into two 3 inch balls to bake). Would I flatten it out into about a 5 inch ball of dough? How long should I bake it for? I hope my questions made sense!

Thanks,
Millie

RachelDoan
Member
RachelDoan
1 year ago

I just made this and it was so good! Thank you for this recipe!

Member
Eera Jjang
1 year ago

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

Member
Roseanne Alcala
1 year ago

Hi!
Can i make this in toaster oven? Oh please?

Hannah.C
Member
Hannah.C
2 years ago

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.

Maanasi
Guest
Maanasi
2 years ago

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

IOANNA
Guest
IOANNA
3 years ago

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!

Pear
Guest
Pear
3 years ago

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

Julie
Guest
Julie
3 years ago

i dont exactly get the egg part, one large egg… please help!

Mary
Guest
Mary
3 years ago

Thanks

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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