Have you ever wondered how to get that iconic funfetti birthday cake flavour? Here’s the secret: almond extract! The combination of vanilla extract and almond extract gives these sweet cookie sticks the delicious birthday cake flavour we all love, and you can’t forget about the sprinkles! These Baking Therapy birthday cake cookie sticks are made with simple ingredients you probably already have in your pantry and come together in less than 30 minutes. They’re the perfect whimsical sweet treat you need to add to your afternoon tea or coffee.
Related: Chocolate Tahini Sesame Cookies
ingredients
directions
Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer with the paddle attachment, add the flour, icing sugar, salt and butter. Mix on medium speed for 1-2 minutes until the butter is evenly distributed. Add the heavy cream, vanilla extract and almond extract. Mix on low until the dough begins to form, then add in 1 tablespoon of sprinkles.
Loosely shape the dough into a square and roll out between two sheets of parchment paper into a rectangle about ¼-inch thick. Use a bench scraper to help shape it into a rectangle.
Trim the four sides with a knife to create straight edges then slice into 1 cm thick strips, you should have about 12-14 strips.
Transfer to the prepared baking sheet, about 1-inch apart and place in the freezer for 15-20 minutes to chill. In the meantime, preheat the oven to 350°F.
Bake for 12-16 minutes until the edges just start to become golden. Let cool for 5 minutes before transferring to wire rack to cool completely.
In a microwave-safe bowl, add the chocolate melts and coconut oil. Heat in 30 second intervals, stirring well. Make sure not to over heat.
Dip the cooled cookie sticks in the melted chocolate, add the sprinkles and place back on parchment.
Pop the cookie sticks in the freezer for 10 minutes to quickly set the chocolate before serving. Enjoy!
