Funfetti Birthday Cake Cookies Recipe

A thick, chunky vanilla funfetti cookie with Nomo Birthday Cake chocolate chunks and funfetti rainbow sprinkle frosting!

These cookies are thick and chewy with plenty of rainbow funfetti sprinkles, chocolate chunks and vanilla sprinkle filled frosting! Nomo birthday cake chocolate is one of my favourites, as who doesn't like sprinkles in their chocolate bar!

This recipe makes six large cookies. They will stay fresh for around a week in an airtight container or you can freeze them for longer.

Makes 6 large cookies

Cookie ingredients;

240g plain flour

100g soft brown sugar

90g white granulated or caster sugar

4g baking powder

2g baking soda

1/2 tsp vanilla powder

90g vegan block butter

40g cold water

80g bake-stable rainbow sprinkles

1 Nomo Birthday Cake chocolate bar (127g)

Frosting ingredients;

200g icing sugar

1/4 tsp vanilla powder

80g vegan block butter

30g rainbow sprinkles

1-2 tsp plant milk

You will also need; a mixing bowl, baking tray, baking paper, spoon, knife, electric hand mixer or large spoon, piping bag - optional, piping nozzle - optional

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How to make your cookies;

1. Pre heat the oven to 180°c

2. Line your baking tin with baking paper, this will make sure your cookies do not stick

3. Make your cookie dough by adding the vegan butter, brown sugar and white sugar into your mixing bowl and stirring until it is light, fluffy and combined

4. Add the flour, baking powder, baking soda, vanilla powder and cold water and mix again to make a thick dough

5. Set aside six squares from the Nomo chocolate bar, then cut up the rest into chunks

6. Add your chocolate chunks and sprinkles into the bowl and knead the dough with your hands to combine everything

7. Scoop the dough into six even balls. Each dough ball should weigh around 120-130g

8. Place the cookie dough balls on the baking paper lined tray. Make sure to space them out

9. Put the baking tray with the cookie balls on into the fridge for around 30 minutes to chill.  This is optional, but will help keep your cookies thicker and stop the dough from spreading as much in the oven

10. Bake the cookies for around 12 minutes at 180c until lightly golden

11. Remove from the oven and bang the tray firmly on the worktop.  This helps release any trapped air bubbles and makes the cookies have a lovely chewy centre

12. Leave the cookies on the tray to cool as the cookies will be soft to touch while they are hot

13. As the cookies cool, make your frosting. Add the vegan butter into a bowl and whip using an electric hand mixer. You can do this by hand but it's a real arm work out!

14. Add the icing sugar, sprinkles and vanilla powder and mix again until everything is thoroughly combined

15. If your frosting feels too stiff, add the plant milk 1 tsp at a time until you have a thick, fluffy frosting

16. Once the cookies are completely cool, add your frosting. You can either just dollop a spoonful of frosting onto each cookie or use a piping bag to pipe a large swirl on top

17. Place one square of Nomo birthday cake chocolate on top of the frosting on each cookie and sprinkle over some extra rainbow sprinkles

18. Eat and enjoy!

Tips & Tricks!

• I used a block style vegan butter to make my cookies. You can use a spreadable butter will make the dough wetter, so you'll need to add a little less water. I used Flora unsalted block butter.

• You need to use a bake-stable type of rainbow sprinkle, if not the colours will disappear as they bake. I used the vegan bake stable sprinkles from 'Get Baked'; https://amzn.to/49M0nsa

• Nomo Birthday Cake chocolate is absolutely delicious and you definitely need to try it, but these cookies would also be delicious with plain chocolate chunks as well; https://amzn.to/4qNK7gt

• My vanilla powder is always from Vanilla Mart; https://amzn.to/3NKcmOq

• If your cookies spread a little too much in the oven, while they are still hot, use a large circle cookie cutter to scoot them around the edge and bring them back into a nice circle shape