Happy Birthday Cookie

5 from 5 votes

This Happy Birthday Cookie is an absolute dream! Not only is it a giant cookie, but it has a soft and chewy inside with crispy edges. It's loaded with chocolate chips and rainbow sprinkles; a party in every bite! If that wasn't enough, it is gluten free, eggless, nut free and can easily be made dairy free (vegan)!

Prep Time15

Cook Time23

Freeze Time15

Total Time53

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 293kcal

Author: Lee

Ingredients

¼ cup plus 3 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
¼ teaspoon baking soda
1 pinch kosher salt
1 rounded tablespoon cornstarch mixed with 1.5 tablespoons of water
2 tablespoons unsalted butter or vegan baking stick, room temperature
¼ cup plus 1 tablespoon dark brown sugar , packed
1 tablespoon milk
¼ teaspoon pure vanilla extract
¼ cup chocolate chips (keep 1 tablespoon separate)
3 tablespoons rainbow sprinkles (keep 1 tablespoon separate)

US Customary - Metric

Instructions

In a large bowl, whisk together the ¼ cup plus 3 tablespoons multipurpose gluten free flour, the ¼ teaspoon baking soda and the 1 pinch of kosher salt. Set aside.
In a small bowl, using a spoon, mix together the 1 rounded tablespoon cornstarch and 1.5 tablespoons water until thin and watery. It will be thick and tacky at first. Set aside.
In the large bowl of an electric mixer or using a hand held mixer, beat the 2 tablespoons unsalted butter or vegan baking stick and the ¼ cup plus 1 tablespoon dark brown sugar until soft and creamy. About 2-3 minutes.
With the mixer on low speed, beat in only 1 tablespoon of the cornstarch water mixture. Discard the rest. Then beat in the 1 tablespoon milk and ¼ teaspoon pure vanilla extract. The mixture will look chunky and that’s normal.
Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
Once combined, scrape down the sides of the bowl with a spatula and using the spatula, fold in the 3 tablespoons of chocolate chips and the 2 tablespoons of rainbow sprinkles.
Pop the bowl of dough in the freezer for 15 minutes.
In the meantime, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
Take the bowl of dough out of the freezer and shape the dough into a ball.
Place 1 tablespoon of chocolate chips on a plate and place 1 tablespoon of rainbow sprinkles on another plate.
Dip the top of the dough ball first in the rainbow sprinkles and then in the chocolate chips. Gently press down to make sure they stick.
Bake the cookie (sprinkle and chip side up) in the middle rack for 20-25 minutes until golden brown.
Immediately reshape the cookie back into a circle using a spatula. Let the cookie cool on the baking sheet for 5 minutes before moving the cookie to a cooling rack. If you don't wait the 5 min, the cookie will break apart.

Video

Notes

Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, a non-dairy milk, vegan chocolate chips and vegan sprinkles.

All Purpose Flour: I cannot test this due to celiac disease, but use packed ¼ cup plus 3 tablespoons of AP flour (73.5 grams). Eliminate the milk. Still chill the dough.

Storing: Keep extra cookie in an airtight container or zip top bag at room temperature for up to 2 days. Heat in microwave a few seconds before serving if you want it warm. Be careful not to burn your mouth.

Freezing: To freeze already baked cookie, place cookie on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookie is completely frozen. Once frozen, you can store it stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. Heat in microwave a few seconds before serving if you want it warm. Be careful not to burn your mouth.

Freezing Raw Dough: Form the dough into the ball. Place dough on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the dough ball is completely frozen. Once frozen, store in a zip top bag for 1 month. When ready to use, bake at the same temperature for 25-30 minutes instead of 20-25.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition