Oreo Birthday Cake Cookies
These Oreo birthday cake cookies are full on celebration in dessert form. Soft Oreo cookies get stopped with a fluffy birthday cake buttercream, bringing together rich chocolatey crunch and classic cake batter sweetness in every bite. They’re festive, nostalgic, and basically made for birthdays, parties, or any day that deserves a little extra fun (sprinkles highly encouraged)!
Decorate Them Your Way
When it comes to frosting these cookies, there are no rules. Swirl it on with a piping bag and tip for a bakery style look, use a plastic bag with the corner snipped for something quick and easy, or just slab it on with a spoon and call it a day. However you decide to frost them, you’ve got full creative freedom, though we topped ours with sprinkles and Oreo bites for that extra birthday cake moment!
Why I Measure in Grams
…and you might want to, too
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, and perfect for celebrations!
Once you have all of the ingredients ready to go, you’re officially set up for Oreo Birthday Cake Cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the most delicious cookies possible!
Oreo Birthday Cake Cookies
Ingredients
- 1 cup butter
- ⅓ cup granulated sugar
- ¾ cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1 tbsp molasses
- 1 3/4 cups all-purpose flour
- ½ cup cocoa powder
- 10 Oreo cookies (just cookie part!)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup butter
- ¼ cup Oreo filling (from 10 cookies used in dough!)
- 3 cups powdered sugar
- 4 tbsp heavy cream
- 1 tsp cake batter extract (can substitute with 1/4 tsp almond extract + 3/4 tsp vanilla extract)
- ½ tsp vanilla extract
- 1 tbsp cream cheese
- 5 oreos crushed
Method
- Preheat the oven to 350°F (convection) and line a baking sheet with parchment paper.
- In a stand mixer (or using a hand mixer), beat the room-temperature butter for 3–5 minutes, until pale and off-white.
- Add the granulated sugar and brown sugar. Beat for about 2 minutes, until the mixture is light and fluffy.
- Mix in the egg until fully incorporated.
- Add the vanilla extract and molasses and mix until smooth.
- Add the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and crushed Oreo cookies.
- Mix on low speed (or fold by hand with a spatula) just until a thick dough forms.
- Scoop ⅓-cup portions of dough and place one cookie on the baking sheet.
- Bake this test cookie first to check spread and oven temperature.
- After the test cookie, place remaining dough balls on the baking sheet, spacing evenly (about 6 cookies per tray).
- Gently flatten the dough balls slightly, if desired.
- Bake for 11–13 minutes, until the edges are set and the centers remain soft.
- Immediately after baking, use a round bowl or cup to gently swirl around each cookie for clean, circular edges.
- Let cookies rest on the baking sheet for about 10 minutes before transferring.
- Beat the butter and Oreo filling together until light and off-white.
- Gradually add the powdered sugar until fully incorporated.
- Add the heavy cream and extracts, then whip until light and fluffy.
- Optional: Gently fold the frosting with a spatula to release air bubbles before piping.
- Frost the cooled cookies and finish with sprinkles and mini Oreo cake balls.
- To make Oreo cake balls: mix 1 tablespoon cream cheese with ¼ cup crushed Oreos until smooth.
- Store cookies in the refrigerator for up to 10 days, or at room temperature for up to 1 week.
These cookies are so good when I tried them!!!! Thank you so much the the recipe!!!
Thank you, so glad you liked them!
Can I make them in a oven without the convection setting?
So excited to make these!
What can I use instead of molasses
Honey, agave, or maple syrup
what could i use inseted of oreo filling for the iceing
You can leave it out and just make a simple buttercream! The filling of the oreo is very similar to a thick buttercream, so it shouldn’t make much of a difference!
– Livia 🙂