They say it’s your birthday
We’re gonna have a good time
I’m glad it’s your birthday
Cause I made a birthday cookie cake for ya!
Ok, so maybe I can’t write great lyrics like The Beatles, but hey, I tried. If my version has left a sour taste in your mouth (which I’m sure it has), here’s the real Beatles Birthday song incase you feel like listening.
The birthday we are celebrating is for none other than Mel from Glutrition, who recently got her party hat and gluten free birthday cake on (oh yeah!)
I wanted to create something sweet and unique for her. I recently found the gluten free coloured sprinkles I had been long searching for, so I knew I wanted to incorporate these somehow. Then I remembered a birthday cake cookie recipe I saw in a past issue of Chatelaine magazine. Since my BFF (chocolate) and I are currently on a much needed break, I decided I would try these out, and whip up a batch of gluten free vanilla bean cookies for her, with colourful sprinkles.
Needless to say, I went a little crazy starting to over think things (as I typically do). I wanted to make these a bit more interesting. I didn’t just want to spread some icing on a cookie, top it off with sprinkles and say: Ta-da! Here’s a birthday cookie for you! And then it hit me – how cute would it be to make cookies resembling little birthday cakes!
I was like a kid in a candy shop! Filling them with icing, layering the ‘cake’ pieces, and then topping them off with icing and birthday sprinkles – so fun! These definitely were adorable, and they looked very cute beside Mel’s penguin cake.
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Happy Birthday Mel! Hope you enjoyed yourself…and the cookies.
Here is the recipe …enjoy!
Ingredients
- 2 ½ cups gluten-free all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup dairy free buttery spread, room temperature (or butter if dairy free version not required)
- ¾ cup granulated white sugar
- 1 egg
- 1 1/2 tbsp vanilla bean paste
- ½ cup icing sugar
- 1 tbsp almond milk
- Coloured sprinkles for decorating
Method
- Combine flour, baking powder and salt in bowl and set aside.
- In bowl of mixer, beat dairy free spread with sugar until fluffy. Beat in egg and vanilla.
- Gradually beat in flour until combined and dough begins to form a ball.
- Divide dough in half. Roll each half into a 2” wide log and wrap in wax paper, twisting ends shut. Chill for 30 min to 1 hour.
- Preheat oven to 350°F. Spray baking sheets with cooking spray and set aside.
- Slice cookies into ½” rounds. For full cookie cakes, leave round as is. For sliced cookie cakes, cut opposite sides of the circle slightly, to form a triangle.
- Place on sheets 1” apart and bake in oven for 10-12 min (or until cookies are golden), switching the sheets halfway through.
- Remove from oven and let cool on sheet for 1 min before transferring to wire racks to cool completely before icing.
- Whisk together icing sugar with milk until smooth.
- Place icing into a plastic sandwich bag with corner cut-off (remember to make only a small cut). Pipe a thin coat of icing onto a triangle, then top with a second triangle, sandwiching them together.
- Cover top cookie with another coat of icing and top off with coloured sprinkles.
Notes
Once baked and cooled, you may have to trim the cookies back to a nice triangle shape, as they do spread slightly during baking. The scrapes I had leftover from cutting out the triangle shape, was just rolled back into a log and cut again.
Thanks for stopping by! Comments are always welcomed and encouraged.
Eva
