Kirbie's Cravings

Single Serving Birthday Cake Cookie

photo of a Birthday Cake Cookie with a glass of milk

This recipe is perfect for those days when you just want one cookie.

I made one deliciously big and festive cookie today. It’s crispy around the edges, soft on the inside, and full of brightly colored sprinkles that remind me of birthday cakes.
photo of a cookie broken in half
I was looking at my list of recent posts earlier today and realized I didn’t have a single sweet recipe post this week! I don’t think that’s ever happened before. And so I had to get one in before the week was over. So I quickly whipped up this giant cookie.
close-up photo of a cookie
It came out perfectly on the first try. Round, big, with sprinkles galore. I couldn’t wait to bite in. There’s something so thrilling about having a single giant cookie to yourself. Or if you are in the mood for sharing, it’s big enough for two!

photo of a cookie on a plate with a glass of milk

You might like my Nutella Cookie for One, too!

Single Serving Giant Birthday Cake Sprinkles Cookie

Servings: 1
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
This recipe is perfect for those days when you just want one cookie.


  • 1 tbsp unsalted butter melted
  • 3 tbsp all purpose flour
  • 2 tbsp granulated white sugar
  • 1/4 tsp baking powder
  • 1 tbsp whisked egg
  • 1 tbsp sprinkles


  • Preheat oven to 350°F. In a small bowl, combine all ingredients except sprinkles and mix until a smooth batter forms. Stir in half of the sprinkles. 
  • Carefully scoop the dough onto a baking sheet lined with parchment paper (remember to leave plenty of room from the edges of the baking sheet as the cookie spread a lot during baking). Dough will be very sticky. Try your best to get it as one lump onto the baking sheet. Then wash your hands, do a quick dry, and then shape the cookie. With your hands clean and slightly moistened it should be much easier to shape the cookie to resemble a round disc. Slowly add the remaining sprinkles on top.
  • Bake for about 10 minutes, or until edges turn a golden brown and the middle is set but still soft. Let cookie cool for a few minutes before attempting to remove from cookie sheet. Cookie is best eaten while warm.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

12 comments on “Single Serving Birthday Cake Cookie”

  1. Looks delicious! Do you know how many calories this is?

  2. How large is this cookie? What size/thickness did you spread dough?

    • it makes one large cookie. I don’t have the exact dimensions unfortunately, but I think it’s a little more than 4 inches in diameter. You don’t really need to spread the dough that much. You just want to make it round and smooth so the final cookie is round and it will spread on its own while cooking.

  3. I took oreos instead of sprinkels and i filled the cookie with nutella!

  4. So cute! I love the cookie and all of the sprinkles. I’ve made those giant pizza-sized cookies before, too (thought never posted about it). This is good thought if you just want a little bit for yourself.

    • I’ve seen giant single cookie posts before but I never made one until now. Before I thought, it seems like a waste of electricity to make a single cookie, but now I see the appeal. It’s so perfect. It’s fast, easy, and I don’t have a million cookies left over to tempt me.

  5. i used to love getting these at the bakery when i was a kid. it really brings me back. i have to bookmark this recipe!

  6. Instead of 1 tbsp of whisked egg, do you think it would work to use 1 tbsp of greek yogurt or even smashed avocado?

    • I think you’ll need the egg as a binding agent. The yogurt and avo would make it moist but there’s nothing to hold the cookie together. I’ve been able to make eggless cookies before but only when there’s something else in there acting as a binding agent like Nuteall or PB.