When it comes to birthday treats, I love something that feels festive and easy—and these Birthday Cake Kiss Cookiescheck both boxes. They’re soft, sweet, loaded with sprinkles, and topped with a Birthday Cake-flavored Hershey’s Kiss. I mean, come on. What’s not to love?
I first made these for a friend’s birthday brunch because I didn’t feel like doing a full cake. They were a hit before I even had a chance to set them down—people literally grabbed them off the cooling rack. And now? I make them for birthdays, showers, bake sales, or whenever I need a little bite-sized happiness in cookie form.
Why These Cookies Work
These aren’t just pretty—they’re legit delicious. Here’s why they’re a winner:
- Soft, chewy sugar cookie base with birthday cake flavor
- No chilling required—ready in about 30 minutes start to finish
- Loaded with sprinkles for max fun factor
- That melty chocolate Kiss center = chef’s kiss (pun intended)
They’re simple enough to bake with kids but cute enough for a party table. Win-win.
What You’ll Need
(Makes about 24 cookies | Prep Time: 10 minutes | Bake Time: 10 minutes)
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup rainbow sprinkles (jimmies work best—they hold up in baking)
- 24 Hershey’s Birthday Cake Kisses (unwrapped)
How I Make Birthday Cake Kiss Cookies (Step-by-Step)
1. Preheat the Oven
I set my oven to 350°F and line two baking sheets with parchment paper. This helps the cookies bake evenly and release cleanly.
2. Cream the Butter and Sugars
In a large bowl, I use a hand mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 2–3 minutes.
3. Add the Egg and Vanilla
I crack in the egg and pour in the vanilla, then beat again until everything’s smooth and fully incorporated.
4. Mix the Dry Ingredients
In a separate bowl, I whisk together the flour, baking soda, and salt. Then I gradually add it to the wet mixture, beating on low until a soft dough forms.
5. Stir in the Sprinkles
This is the fun part—I fold in the rainbow sprinkles by hand so they don’t break up too much. The dough will look like a birthday party in a bowl.
6. Scoop and Bake
Using a cookie scoop or spoon, I drop tablespoon-sized balls of dough onto the lined baking sheets, spacing them about 2 inches apart. Then I bake them for 8–10 minutes, just until the edges are set and the centers are still soft.
7. Add the Kisses
Right after I take the cookies out of the oven, I press a Hershey’s Kiss into the center of each one. They’ll get soft and melty on the bottom but stay intact on top—perfect for that classic cookie look.
8. Let Cool and Set
I let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling. The Kisses will firm up again in about 30 minutes.
My Tips for the Best Birthday Cake Kiss Cookies
- Use room-temp butter for easier creaming and better texture
- Don’t overbake—you want the centers soft and chewy
- Unwrap the Kisses ahead of time so you’re ready to press them in while the cookies are warm
- Go heavy on the sprinkles—more is more when it comes to birthday vibes
- Store in a single layer so the Kisses don’t get smooshed
Fun Variations to Try
Once you’ve made the classic version, here are a few twists I’ve played with:
- Switch up the Kisses: Try white chocolate, milk chocolate, or even peppermint Kisses for a different flavor
- Add 1/4 tsp almond extract for extra cake batter flavor
- Mix in confetti chips or white chocolate chips for more texture
- Roll the dough in colored sugar before baking for sparkle on the outside
- Make mini versions with mini cookie scoops and mini Kisses (yes, they exist!)
When I Serve These Cookies
These cookies are perfect for:
- Birthday parties (obviously)
- School events or bake sales
- Baby or bridal showers—they look super cute on a dessert table
- Care packages or cookie tins—they travel well and stay soft
- Random Wednesdays when I just need a sweet little win
They’re also great for kids to help with—rolling the dough, adding sprinkles, unwrapping Kisses—it’s all hands-on and low mess.
FAQs About Kiss Cookies
Q: Can I freeze them?
A: Yes! Freeze the dough balls before baking, or freeze the baked cookies once the chocolate has fully set. Let them thaw at room temp before serving.
Q: Do I have to use Birthday Cake Kisses?
A: Not at all. Use any Kiss flavor you love—classic chocolate, caramel, or even cookies & cream.
Q: Can I make these gluten-free?
A: Yes, just sub in a 1:1 gluten-free flour blend. Texture may vary slightly, but they’ll still taste great.
Q: How long do they last?
A: In an airtight container, they stay soft and fresh for about 4–5 days (if they even last that long).
Final Thoughts
These Birthday Cake Kiss Cookies are one of those recipes that just makes people happy. They’re soft, colorful, and have that perfect blend of cookie and chocolate in every bite. Whether you’re celebrating something big or just want to make the everyday feel a little more special, these cookies deliver.
So stock up on sprinkles and unwrap those Kisses—your new favorite party cookie is ready to bake.
The Sprinkle-Filled Kiss Cookies I Bring to Every Celebration
Ingredients
- 2 cup (1 stick) unsalted butter
- 2 cup granulated sugar
- 2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoon baking soda
- 4 teaspoon salt
- 2 cup rainbow sprinkles (jimmies work best—they hold up in baking)
- 4 teaspoon almond extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the vanilla extract and almond extract, mixing well.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the rainbow sprinkles.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and immediately press a Birthday Cake Hershey’s Kiss into the center of each cookie.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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