Description
These Cake Batter Cookies are a delightful treat that combines the nostalgic flavor of cake batter with the satisfying texture of a classic cookie. Featuring a soft, buttery dough filled with colorful sprinkles and topped with a creamy frosting, they are perfect for celebrations or whenever you crave a fun, sweet snack. Easy to bake and decorated with extra sprinkles, these cookies bring a festive touch to any occasion.
Ingredients
Scale
Cookies:
- 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
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
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper or silicone baking mats for a non-stick surface.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light, pale, and fluffy, which usually takes about 3-4 minutes with a mixer on medium speed.
- Add Eggs and Extract: Incorporate the eggs one at a time, beating well after each addition. Then mix in the cake batter extract thoroughly to infuse the dough with its signature flavor.
- Combine Dry Ingredients: Add baking powder and salt into the mixture and stir to combine evenly. Gradually add the all-purpose flour, mixing slowly until a smooth dough forms without overmixing.
- Fold in Sprinkles: Gently fold in the sprinkles so they are evenly distributed throughout the dough, taking care not to overwork the dough to prevent the colors from bleeding.
- Scoop and Shape: Scoop 2 or 3 tablespoon-sized balls of dough onto the prepared baking sheets, spacing them sufficiently. Flatten each ball gently with your hand or the back of a spoon to encourage even baking.
- Bake: Bake in the preheated oven for 13–16 minutes for smaller cookies or 18–20 minutes for larger ones, until the edges just begin to turn golden brown.
- Cool: Remove the cookies from the oven and allow them to cool completely on wire racks to firm up and prepare for frosting.
- Make Frosting: Beat the softened butter until smooth and creamy. Gradually add powdered sugar, mixing well to create a fluffy frosting.
- Flavor and Adjust Frosting: Stir in the cake batter or vanilla extract and salt. Add 2 to 4 tablespoons of heavy whipping cream to reach your desired consistency, whether thicker for piping or softer for spreading.
- Frost and Decorate: Once the cookies have fully cooled, spread or pipe the frosting on top and sprinkle with extra sprinkles for a colorful finish.
Notes
- Use jimmies-style sprinkles instead of nonpareils to avoid color bleeding during baking.
- If using salted butter, reduce the added salt in the cookie dough by half and omit salt from the frosting to balance flavors.
- Dough balls, baked cookies, and frosted cookies can be frozen for up to 3 months when stored properly in airtight containers.
- If cake batter extract isn’t available, substitute with a mix of vanilla and butter extracts to mimic the flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cake batter cookies, sprinkles cookies, frosted cookies, funfetti cookies, party cookies, American dessert
