Birthday Cake Cookies
- Dec 10, 2025
- 2 min read
Updated: Apr 4
A soft, bakery-style cookie inspired by the nostalgic flavor of classic birthday cake.
Forage Baker's Notes
Flour matters. Gluten-free flour blends—and even wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results.
If you don’t yet own a scale, gently scoop Heritage Baker’s Flour Blend into a measuring cup and level with a knife. This method yields approximately 125g per cup.
Packing the cup can result in too much flour and a denser cookie.
Spooning flour into the cup may under-measure.
Sweeteners matter too. Sweeteners vary just as much and can significantly affect cookie texture. For best results, we recommend Homestead Sweetener or traditional sugar.
While substitutions are possible, results may vary—some alternative sweeteners can make cookies overly soft or more dry and crumbly.
Homestead Sweetener: 1:1 sugar replacement by volume, 140g per cup
Granulated sugar: 200g per cup
Working the Dough
Immediately after mixing will spread more. Rested dough spreads less, and dough baked cold will produce taller, thicker cookies. Most bakers develop a preference over time.
We recommend baking a single test cookie before baking the full batch. If cookies spread too much, add 1 tablespoon of additional flour. If they don’t spread enough, add a small amount of soft butter or 1–2 teaspoons of liquid.
The more add-ins (nuts, candies, chocolate, etc.), the less the cookies will spread.
Recipe
Makes: about 10 big, soft cookies
Ingredients
2½ cups Heritage Baker’s Flour (313g)
1¼ cups Homestead Sweetener (175g) see Baker’s Note for substitutions
½ cup butter, soft or melted (112g)
3 tablespoons sour cream (45g)
3 tablespoons heavy cream (45g)
2 large eggs (100g)
1–2 teaspoons almond extract
1–2 teaspoons vanilla extract
Sprinkles, optional
Directions
Preheat oven to 350°F (175°C).
In a medium bowl, whisk together the flour and sweetener.
In a separate bowl, whisk together the butter, eggs, sour cream, heavy cream, and extracts until smooth.
Combine the wet and dry ingredients and mix until a soft dough forms. Allow dough to rest on the counter or in the refrigerator until firm enough to handle.
Scoop portions of dough onto a greased or lined baking sheet. Roll into balls if the dough is firm enough; if chilled, gently press the tops slightly.Note: The thickness of the cream and sour cream will affect spread. Add an extra tablespoon of cream if you prefer a flatter cookie.
Bake for 13–15 minutes, until set with soft centers.
Allow cookies to cool slightly before serving.
From the Forage Kitchen Made with our gluten-free Heritage Baker’s Flour and zero sugar Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
