1-First Step: Cream the butter and sugars In a large bowl, cream 1 cup unsalted butter, 1/2 cup granulated sugar, and 3/4 cup brown sugar until the mixture looks light and fluffy. This step usually takes a few minutes with a hand mixer or stand mixer. The goal is to add air into the butter, which helps the cookies bake up soft.

2-Second Step: Add the eggs and extracts Add 2 large eggs, 1 1/2 teaspoons vanilla extract, and 1/2 teaspoon almond extract to the bowl. Beat again until the mixture looks smooth and fluffy. The vanilla gives that familiar birthday cake taste, while the almond extract adds a subtle bakery note that makes the flavor feel more special.

3-Third Step: Mix the dry ingredients In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 3/4 teaspoon salt, and 3/4 teaspoon baking soda. Whisking helps spread the baking soda and salt through the flour so the cookies bake evenly. Be careful not to pack the flour into the measuring cup. A kitchen scale works best, but the spoon-and-level method also works well.

4-Fourth Step: Combine wet and dry ingredients Stir the dry mixture into the butter mixture until just combined. At this point, stop mixing as soon as no dry streaks remain. Overmixing can make the cookies tougher, and this dough works best when it is handled gently.

5-Fifth Step: Fold in the mix-ins Add 12 ounces white chocolate chips and 1/2 cup rainbow sprinkles. Stir until just combined. The dough should look colorful and thick, with the chips spread evenly throughout. If you stir too much, the sprinkles can break apart and tint the dough more than you want.

6-Sixth Step: Chill the dough Cover the bowl and chill the dough for at least 1 hour. The resting time helps the flavors blend together and keeps the cookies from spreading too much in the oven. If you skip this step, the cookies may bake thinner than you want. Chilling also makes the dough easier to scoop.

7-Seventh Step: Prep the oven and pan Preheat the oven to 350°F and line a baking sheet with parchment paper. Parchment paper matters because it helps prevent sticking and gives the cookies a better chance to hold their shape. Do not grease the pan, since that can cause extra spreading.

8-Eighth Step: Scoop and bake Scoop the dough into 1.5-inch balls and place them 2 inches apart on the prepared sheet. Bake for 10 to 12 minutes, or until the edges look lightly browned and the centers still look a bit soft. That soft center is what keeps Birthday Cake Cookies chewy instead of dry.

9-Ninth Step: Cool before serving Let the cookies rest on the baking sheet for a few minutes, then move them to a wire rack to cool fully. Cooling on a rack helps air move around the cookies so the bottoms do not turn soggy. Once cooled, they are ready to serve with milk, coffee, or a party dessert tray.