Birthday Cake Cookies (nut-free)

Creme de Lacombe Birthday Cake Cookies (Nut-free)

Having a nut allergy often makes it difficult to eat fun things. But if you bake yourself, you can eat practically whatever you want.

I’m not a gifted baker, but I have been obsessed with Kelsey Lacombe’s blog and Instagram full of colourful cakes and cookies lately. Creme de Lacombe is a feast for the eyes, check her out! Her photos make me hungry every day. Sadly, finding cookies like the ones she posts in a store would be hard for me to eat given my nut allergy. So making my own is often the only choice. For a get together I had I decided to try to re-create her awesomeness.

I modified her Birthday Cake Cookie Sandwiches to ensure they were Ashley-friendly (meaning nut-free). The first picture below are Creme de Lacombe’s masterpieces – I know seeing my version next to hers makes it seem like a craft fail – but I’m still happy with how mine turned out.

Birthday Cake Cookies

Please note I was going to make the cake sandwiches…but on my first attempt I was unable to make perfectly round cookies. With practice hopefully I’ll master it. But although they are not perfectly round they still tasted great and had magical sprinkles.

I modified a few of her ingredients and simplified the recipe (didn’t do the sandwiches) due to my diet and allergies, but I don’t think it made a difference in taste. They were also pretty easy to make- I’ll just make them smaller next time.

Recipe courtesy of Creme de Lacombe

Ingredients
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar (plus more for tops of cookies)
  • 1 egg
  • 1 tsp. vanilla
  • 3/4 cup all-purpose flour
  • 3/4 cup white cake mix – I used Betty Crocker white cake mix – it was safe
  • 1 tsp. baking soda
  • 1/2 tbsp. corn starch
  • 1/2 tsp. salt
  • 1/2 cup sprinkles – I made sure mine were nut-free
  • 1/2 cup mini white chocolate chips – I used Chippits – they are amazing and I can eat them!
Directions
  1. Preheat oven to 350°F.
  2. In a medium bowl, whisk together all dry ingredients.
  3. Using a handheld or stand mixer (I used a stand mixer) fitted with a paddle attachment, beat the butter and sugar until smooth and creamy. Add the egg and vanilla.
  4. Slowly add dry ingredients to wet ingredients, incorporating a little at a time until combined.
  5. Stir in 1/4 cup of white chocolate Chippets chips and 1/4 cup of sprinkles.
  6. Using a small cookie scoop, evenly distribute balls of cookie dough onto cookie sheet.  Next time I will make my scoops smaller!Raw Birthday Cookie Dough
  7. Sprinkle some of the extra sugar, sprinkles and white chocolate chips on top of the balls of dough.
  8. Flatten each ball with the bottom of a glass or measuring cup.
  9. Bake for 10 minutes.
  10. Let cool on wire cookie rack.

Birthday Cookies cooling on wire cookie rack

Tip: If using one cookie sheet, make sure you let it cool in between batches of cookies. If you scoop the dough onto the hot cookie sheet, the cookies will start cooking before they get into the oven!
I am going to practice my baking so that I can make the sandwich version next time. Even though they weren’t perfect, they tasted great and that’s all that matters. It is the inside not the outside that is crucial!
I hope Creme de Lacombe isn’t too horrified with my version of her cookie 🙂 What do you think of my baking attempt?

Birthday Cake Cookies

Published by

Bright Shadows

DIY, Fashion, Allergy Life. Toronto jewelry designer, blogger & starving artist at heart.

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