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Birthday Cake Pop Tart Sugar Cookies

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These Birthday Cake Pop Tart Sugar Cookies combine soft, buttery sugar cookie dough with a creamy birthday cake filling, gooey icing, and plenty of rainbow sprinkles for a nostalgic, funfetti-inspired treat. Perfect for birthdays, parties, or whenever you need a little extra joy, these cookies are easy to make and loved by kids and adults alike.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1/3 cup (50g) rainbow sprinkles (jimmies style)
  • 3 tablespoons (24g) boxed yellow cake mix (dry, for filling)
  • 2 teaspoons whole milk or heavy cream (for filling)
  • 1 teaspoon butter, melted (for filling)
  • 1 tablespoon rainbow sprinkles (for filling)
  • 1/2 cup (60g) powdered sugar (for icing)
  • 1–2 tablespoons milk or cream (for icing)
  • 1/4 teaspoon vanilla extract (for icing)
  • Extra rainbow sprinkles (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter and granulated sugar until light and fluffy (about 2-3 minutes).
  4. Scrape down the sides, then add egg, vanilla extract, and almond extract (if using). Beat until smooth.
  5. Gradually add the dry ingredients, mixing on low until just combined.
  6. Fold in rainbow sprinkles gently with a spatula.
  7. In a small bowl, combine dry yellow cake mix, milk or cream, and melted butter for the filling. Stir until creamy and smooth. Fold in sprinkles. The filling should be thick but spreadable.
  8. Use a small cookie scoop (about 1.5 tablespoons) to portion dough. Flatten each dough ball in your palm, make a small well in the center, and spoon about 1/2 teaspoon of the cake filling into the well. Pinch the dough around the filling to enclose it, roll gently into a ball, and place on the prepared baking sheet. Repeat with remaining dough, spacing cookies about 2 inches apart.
  9. Bake for 10-12 minutes, or until edges are just barely golden and tops are set. Cookies will look slightly underdone in the center.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the icing, mix powdered sugar with 1-2 tablespoons milk or cream and vanilla extract until smooth and pourable.
  12. Drizzle icing over cooled cookies and immediately top with extra rainbow sprinkles. Let icing set for 10-15 minutes before serving.

Notes

If dough is sticky, chill for 10 minutes before shaping. Seal dough well around filling to prevent leaks. Use jimmies-style sprinkles to avoid color bleeding. For extra Pop Tart vibes, shape cookies into rectangles and crimp edges with a fork. Cookies can be made gluten-free or dairy-free with appropriate substitutions. Store in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: birthday cake cookies, pop tart cookies, funfetti sugar cookies, sprinkle cookies, kids birthday dessert, easy sugar cookies, party cookies, nostalgic cookies, homemade pop tart cookies, funfetti recipe

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