Ingredients

1 ½ cups (339g) unsalted butter, softened

1 ¼ cups (250g) granulated sugar

¼ cup (50g) packed light brown sugar

2 large eggs

2 teaspoons cake batter extract

3 teaspoons baking powder

1 teaspoon salt

4 cups (492g) all-purpose flour

1 cup sprinkles

For the frosting:

1 cup (226g) unsalted butter, softened

5 cups (575g) powdered sugar

½ teaspoon cake batter extract (or vanilla extract)

¼ teaspoon salt

2–4 tablespoons heavy whipping cream

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper or silicone mats.

Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

Step 3: Add the eggs one at a time, mixing well after each addition. Then stir in the cake batter extract for that signature flavor.

Step 4: Combine the baking powder and salt with the flour. Gradually add this dry mixture to the wet ingredients, mixing until smooth and well incorporated.

Step 5: Gently fold in the sprinkles, making sure they are evenly distributed without melting the colors.

Step 6: Using a spoon or cookie scoop, form 2 to 3 tablespoon-sized balls of dough. Place them on your prepared sheets and flatten slightly with your hand or a spatula.

Step 7: Bake the cookies for 13–16 minutes if small, or 18–20 minutes if larger, until the edges turn a light golden color.

Step 8: Allow the cookies to cool completely on wire racks before frosting.

Step 9: To prepare the frosting, beat softened butter until smooth. Gradually add powdered sugar and continue beating.

Step 10: Mix in the cake batter extract and salt. Add heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.

Step 11: Spread or pipe the frosting generously onto the cooled cookies and sprinkle extra jimmies on top for a festive finish.

Tips & Variations

Use jimmies-style sprinkles rather than nonpareils or sanding sugar to prevent color bleeding during mixing and baking.

If using salted butter, reduce the added salt in the dough and omit the salt in the frosting to balance flavors.

Freeze the cookie dough balls, baked cookies, or frosted cookies for up to 3 months to enjoy later.

If cake batter extract isn’t available, substitute with a mix of vanilla and butter extracts for a similar taste.

Storage

Store frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze them, wrapped tightly, for up to 3 months. Thaw frozen cookies at room temperature before serving. Reheat unfrosted cookies slightly for a soft, fresh-baked texture.

FAQs

Can I use regular vanilla extract instead of cake batter extract?

Yes, you can substitute cake batter extract with a combination of vanilla and butter extracts to achieve a similar flavor profile, though it won’t be exactly the same. Adjust quantities to taste.

Why should I use jimmies sprinkles instead of other types?

Jimmies sprinkles hold their shape better during mixing and baking, preventing color bleeding. Other sprinkles like nonpareils or sanding sugar can melt and cause colors to run in the dough.