I’ve always loved no‑bake cookies. I’ve made pumpkin spice no‑bake cookies and banana bread no‑bake cookies, and now I’ve taken the idea a step further for a festive treat. In honor of birthday week, meet…
Soft & Chewy No Bake Birthday Cake Cookies
If you’re wondering about the birthday excitement, welcome to birthday week — a series of easy, celebratory desserts! I’ve made ice cream cupcakes, dessert dip, cake batter cream cheese, and now these cookies, all inspired by confetti birthday cake flavors.
These little no‑bake bites are packed with brown sugar, oats, cake mix, and — of course — sprinkles. While there isn’t a cake‑batter pudding mix to grab the exact flavor, a package of confetti cake mix adds that unmistakable birthday cake character. I used leftover confetti cake mix from a cake batter cream cheese recipe to build the flavor into these cookies.
Soft & Chewy No Bake Birthday Cake Cookies
Yield: 0 About 50 cookies
Description
A birthday isn’t complete without cake. These soft and chewy no‑bake birthday cake cookies deliver that cake flavor without turning on the oven — perfect for quick celebrations or when you want a nostalgic, sweet bite.
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 3/4 cup butter
- 2/3 cup milk
- 1/2 teaspoon vanilla extract
- 1 cup confetti cake mix
- 3 1/2 cups quick cooking oats
- Sprinkles (optional but highly recommended)
Instructions
- In a large pot, combine the granulated sugar, light brown sugar, butter, and milk. Bring the mixture to a rolling boil over medium heat.
- Once boiling, allow it to boil for 2 minutes while stirring constantly to prevent scorching.
- Remove the pot from the heat and stir in the vanilla extract.
- Stir in the confetti cake mix until evenly incorporated, then add the quick cooking oats and mix thoroughly.
- Let the mixture rest for about 5 minutes so it thickens slightly and becomes easier to drop.
- Drop spoonfuls onto a parchment‑lined tray. If desired, press a few sprinkles on top of each cookie. Allow cookies to set completely before serving.
Notes
I used almond milk in place of dairy milk; you can substitute any milk you prefer. I scoop these with a small cookie scoop — changing the scoop size will affect how many cookies you end up with.
These no‑bake cookies are soft and chewy — even more so than versions that use a pudding mix — so don’t expect a crunchy shell. They stay tender and cake‑like in the best way possible.
You can never have too many sprinkles… now let them eat cake!
- Birthday Cake Dip
- Cake Batter Cream Cheese
- Birthday Cake Ice Cream Floats