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)!
In a large bowl, whisk together the gluten free flour, the baking soda and the kosher salt. Set aside.
In the large bowl of an electric mixer or using a hand held mixer, beat the softened butter or vegan baking stick and the dark brown sugar until soft and creamy. About 2-3 minutes.
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
With the mixer on low speed, beat in only 1 tablespoon of the cornstarch water mixture. Discard the rest. Then beat in the milk and vanilla. The mixture will look chunky and that’s ok.
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 one side 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.
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.
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Notes
Chilling: You must freeze the dough for 15 minutes. If you don't, the cookie will spread in the oven.Storing: This cookie is best consumed the first day. If you have extra, store in an airtight container at room temp for up to one day. Warm in the microwave for a few seconds before serving.Freezing: The dough can be kept frozen for up to 30 days. Thaw in the fridge overnight. If in the fridge, no need to freeze the dough as the recipe states before baking.