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Birthday Cake Pop Tart Sugar Cookies – Easy Funfetti Recipe

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These Birthday Cake Pop Tart Sugar Cookies combine the nostalgia of classic sugar cookies, the gooey filling of pop tarts, and the festive fun of birthday cake sprinkles. With crisp edges, soft centers, and a creamy, sprinkle-studded filling, they’re a playful, crowd-pleasing treat perfect for any celebration.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 cup (226g) unsalted butter, softened
  • 1 large egg, room temperature
  • 2 teaspoons (10ml) pure vanilla extract
  • 1/2 teaspoon (2ml) almond extract (optional)
  • 1 teaspoon (4g) baking powder
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (65g) rainbow sprinkles (jimmies recommended)
  • For the Filling:
  • 2 ounces (56g) cream cheese, softened
  • 1/2 cup (60g) powdered sugar
  • 1/2 teaspoon (2ml) vanilla extract
  • 1 tablespoon (8g) rainbow sprinkles
  • 1 teaspoon (5ml) milk (any type)
  • Pinch of salt
  • For the Frosting (Optional):
  • 1/2 cup (60g) powdered sugar
  • 2–3 teaspoons (10-15ml) milk
  • 1/4 teaspoon (1ml) vanilla extract
  • Extra sprinkles for decoration

Instructions

  1. Prep the Filling: In a small bowl, mix cream cheese, powdered sugar, vanilla extract, sprinkles, milk, and a pinch of salt until smooth and fluffy (1-2 minutes). If too stiff, add a drop more milk. Refrigerate while making dough.
  2. Make the Sugar Cookie Dough: In a large bowl, beat butter and granulated sugar with an electric mixer on medium speed until light and fluffy (2-3 minutes).
  3. Add egg, vanilla extract, and almond extract (if using). Mix until fully combined, scraping sides as needed.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Add dry ingredients to wet mixture in two additions, mixing on low just until incorporated. Do not overmix.
  6. Fold in rainbow sprinkles with a spatula. Dough should be soft but not sticky. If too sticky, add 1-2 tablespoons extra flour.
  7. Shape and Fill the Cookies: Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
  8. Portion out 2 tablespoons dough per cookie. Flatten each ball gently in your palm (about 1/2 inch thick).
  9. Place 1 teaspoon of filling in the center of half the dough rounds.
  10. Top each filled round with another flattened piece of dough. Pinch and seal edges to fully enclose filling.
  11. Place cookies 2 inches apart on prepared baking sheet.
  12. Bake in preheated oven for 12-14 minutes, until edges are just golden and centers look set. Do not overbake.
  13. Remove from oven and cool on pan for 5 minutes, then transfer to wire rack to cool completely.
  14. Optional Frosting: Mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies and top with extra sprinkles.

Notes

For thicker cookies, chill shaped dough rounds for 15-30 minutes before baking. Seal edges well to prevent filling from leaking. Use jimmies for sprinkles to avoid color bleeding. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and vegan butter/cream cheese. Store in an airtight container for up to 4 days or freeze unfrosted cookies for up to 2 months.

Nutrition

Keywords: birthday cake cookies, pop tart cookies, funfetti sugar cookies, sprinkle cookies, party dessert, easy sugar cookies, kid-friendly cookies, filled cookies, celebration cookies, homemade pop tart cookies

Find it online: https://realityeats.com/birthday-cake-pop-tart-sugar-cookies-easy-funfetti-recipe/