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Nutrition Facts
Serving Size 63 g
(Approx. 28 Servings)
Amount Per Serving
Calories 270 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 9 g 45%
Trans Fat 0.5 g
Cholesterol 60 mg 20%
Sodium 350 mg 15%
Total Carbohydrate 31 g 10%
Dietary Fiber 0 g 4%
Sugars 16 g
Protein 3 g
Vitamin A 8% • Iron 6%
Vitamin C 0% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Birthday Cake Cookies

Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Serves
28  People

Ingredients

Recipe makes 28 Servings

4 1/4 cup(s) all purpose flour
1 Tbsp Carnation Original Malted Milk Powder
2 1/2 Tsp kosher or sea salt, not iodized table salt
2 Tsp baking powder
2 Tsp baking soda
16 Oz unsalted butter, softened at room temperature
2 cup(s) granulated sugar
4 large eggs
1 Tbsp lemon juice, fresh squeezed
1/4 cup(s) vanilla extract
1/4 cup(s) sprinkles, rainbow non pareils, plus more as needed
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Instructions

1
Preheat oven to 300ºF.
2
In a bowl, mix together flour, malted milk powder, salt, baking powder and baking soda. Set aside.
3
In a stand mixer with paddle attachment, cream together butter and sugar, scraping down sides as needed until mixture is very creamy and fluffy.
4
While butter and sugar cream, place eggs, lemon juice and vanilla extract into a small bowl.
5
Add egg mixture slowly one egg at a time and allow it to incorporate into batter before each addition egg.
6
When adding lemon juice and vanilla extract with eggs to butter mixture you will most likely see separation of fat, don't worry it will blend back together.
7
Turn mixer up to high to help re-emulsify butter and egg mixture for about 20 to 30 seconds.
8
Turn mixer down to low and slowly add flour mixture 1/3 cup at a time allowing it to absorb between each addition.
9
Once all flour is incorporated, add sprinkles and turn mixer on high for about 10 to 15 seconds.
10
Set up two cookie sheets lined with parchment paper using a 2 oz. scoop, place 12 cookies evenly spaced per pan.
11
Place both pans into oven and bake for 15 minutes. Then rotate pans and move lower pan to higher rack and higher pan to lower rack.
12
Cook for an additional 15 minutes. Remove pans from oven and allow to cool completely before eating. Repeat process with any additional remaining cookie dough.
13
Chef's Note: Very important as you are mixing everything in a stand mixer to scrape down sides frequently throughout entire process.
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