Birthday Cake Passover Cookies

Celebrate Passover! These Birthday Cake Passover cookies are so good that you’d never know they are made with cake meals instead of flour. Light and fluffy, loaded with colorful sprinkles, and dipped in white chocolate, they should be eaten year-round!

These are one of my family’s favorite Passover desserts; we make them yearly for the seder. People are usually skeptical when they hear they are made without flour. But with one bite of these incredible cookies, they change their minds and even ask for the recipe! Plus, they are made in one mixing bowl for easy clean-up!

What Makes These Different?

These Birthday Cake Passover Cookies taste different from your traditional buttery cookie. Using cake meals instead of flour, they taste much like a scone and are lighter and fluffier than your regular cookie. The white chocolate on the outside gives them just the right amount of sweetness!

What Kinds of Desserts Can You Eat On Passover?

During the Passover holiday, only unleavened bread and baked goods are eaten, so only matzah meal or cake meal are used. Yeast and baking powder are not used during Passover, as they cause bread to rise. Instead, recipes use alternatives like whipped eggs for leavening.

Can You Bake with Flour on Passover?

During Passover, traditional wheat flour (made from grains like wheat, barley, rye, oats, and spelt) is not used because it can ferment and rise, which is prohibited during the holiday. Instead, Passover baking typically involves alternative flours such as matzah meal and almond flour.

Ingredients in Birthday Cake Passover Cookies

• 4 Eggs
• 1.5 cups Sugar + 1/4 cup (for rolling)
• 1 cup vegetable oil – keeps the cookies moist
• 2 cups Cake Meal – I use Manischewitz brand
• 4 tbsp Potato Starch – Improves crispness, resulting in a more delicate texture. Manischewitz also has a great one
• 1 bottle of rainbow sprinkles – I use Watkins
• Cinnamon – mix with the sugar to roll the cookies in before baking
• 1-2 cups of white chocolate – I use Lindt

Instructions

• In the bowl of a stand mixer, beat eggs with 1.5 cups of the sugar until creamy. Ensure they are combined well, and the eggs are fully incorporated into the sugar.
• Add oil, cake meal, and potato starch and mix until light and fluffy. The cookie batter will feel sticky at this point but will firm up after it’s refrigerated.
• Fold in the sprinkles – don’t overmix
• Refrigerate dough for 1-2 hours – make sure the dough is stiff and you can roll it in your hands without it sticking to your fingers.
• Mix cinnamon and sugar in a separate bowl.
• Using about 2 tbsp of cookie dough, roll into a smooth ball. Then, roll into the cinnamon and sugar mixture until coated on all sides, and place on a parchment paper-lined baking sheet.
• Bake 350 degrees until lightly brown (about 12-15 minutes). Remove and cool on a wire rack for 15 minutes.
• Add the white chocolate to a bowl and microwave for 30-second intervals, stirring in between each.
• Dip half of each cookie into the chocolate, shaking off any excess chocolate, and place onto parchment paper.
• Allow at least 30 minutes to dry or freeze for 15 minutes so they dry quicker.

What cannot be eaten during Passover?

During Passover, you cannot eat any foods containing leavened grains like wheat, barley, rye, or oats, and they are spelled “chametz.” This means you can’t eat bread, pasta, most baked goods, beer, and many processed foods unless labeled “kosher for Passover.”. 

Storing Birthday Cake Passover Cookies

Passover cookies will last 4-5 days at room temperature in an airtight container. Stored in a ziplock bag, they will stay good in the freezer for 1 month.