Happy birthday to you,
happy birthday to you,
happy birthday dear [WHOEVER], happy birthday to you!

Prep Time: 50 minutes

Bake Time: 11 minutes/batch    

Yield: 24 cookies


2 1/4 C unbleached, all purpose flour

1t Kosher salt

1t baking soda

1 C packed light brown sugar

1/2 C sugar

1/2 C unsalted butter (room temperature)

1/2 C shortening (room temperature)

8oz whipped cream cheese (room temperature)

1t almond extract

2 eggs

8oz Wilton Bright White Candy Melts Candy, vanilla flavor, chopped

4oz colored sprinkles (1T for batter, the remainder for cookie tops)


  • Preheat oven to 375.
  • Combine flour, salt and baking soda in a medium sized bowl; set aside.
  • In a large bowl, combine butter, shortening, whipped cream cheese, sugars and almond extract; beat until creamy.
  • Add eggs to creamy mixture and continue beating until incorporated.
  • Gradually add dry ingredients into creamy mixture until well mixed and cookie dough forms.
  • Fold in chopped Candy Melts Candy and 1T of colored sprinkles.
  • Cover dough with a damp cloth and refrigerate for 30 minutes. 
  • While the dough is chilling, pour the remaining colored sprinkles onto a plate; set aside.
  • Line cookie sheet with parchment paper; set aside.
  • When dough has chilled, spoon out 1T of dough for each cookie and gently form into round(ish) balls.
  • Dip each cookie ball tip in the plated colored sprinkles and place onto cookie sheet.
  • Bake for 10 minutes.
  • Let cookies cool on cookie sheet on a flat surface for 5 minutes and then transfer to cooling rack to finish cooling. 
  • Sing Happy Birthday, and enjoy!