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Recipe for birthday cake cookie stuffed with strawberry ganache
1 3/4 cup (224 grams) all-purpose flour
1/2 tsp (2 grams) baking soda
1/4 tsp (1 gram) salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (208 grams) granulated white sugar
1 large egg (57 grams), at room temperature
1 tsp (4 grams) pure vanilla extract
1/4 tsp (1 gram) pure almond extract
3/4 cup (216 grams) rainbow sprinkles
Additional 1 cup (288 grams) of rainbow sprinkles to top on the cookie
For Strawberry Ganache
3/4 cup (75 grams) strawberry chocolate
1/2 cup (115 grams) heavy cream
In medium bowl, whisk together flour, baking soda and salt. Set bowl aside.
In bowl to standing mixer, use the paddle attachment to combine butter and sugars together. Mix on medium speed for 2-3 minutes until texture is fluffy and light in color.
Reduce mixer speed to low, add in egg, vanilla extract, and almond extract; adding in each ingredient after each one is fully incorporated.
Add in flour, until just combined.
Once dough is ready, scoop out 1/2 cup (about 160 grams) of cookie dough. Roll it in to a ball and use the palms of your hands to flatten it to about 1 cm thick. Place about 1 1/2 tablespoon (15 grams) of strawberry chocolate ganache (see recipe below).
Take another 1/2 cup (about 160 grams) of cookie dough and roll it into a ball and flatten it with the palms of your hands. Place it over the ganache.
Pinch together the top and bottom edges of the cookie dough and smooth it out to ensure the edges are sealed to avoid the ganache from leaking while baking.
Turn the cookie over into a bowl of sprinkles to top the cookie all over with sprinkles.
Place the finished cookies in the freezer for at least 30 minutes or even overnight before baking.
When ready to bake, preheat oven to 350F (177C) degrees, and bake two cookies at a time on separate ends of the baking sheet for 25-28 minutes, until edges are golden-brown.
For the Strawberry Chocolate Ganache:
In a small saucepan, on medium-low heat, place heavy cream and stir with whisk.
Once the heavy cream starts to shimmer, turn off the heat and pour in chocolate chips.
Whisk until the chocolate chips have melted and the mixture is smooth.
Original of the video here