Introduction

Cake Batter Cookies are a delightful treat that captures the fun and flavor of classic bakery creations. Soft, colorful, and bursting with sprinkles, these cookies bring a festive touch to any occasion. Plus, they’re easy to make at home with a rich cake batter flavor that’s simply irresistible.

A close-up of a soft round cookie with colorful small red, green, and white candy pieces baked inside the cookie dough. On top, there is a thick layer of creamy white frosting piped in a rose pattern, with the frosting having a smooth texture and swirled in circles. Sprinkles in red, green, and white are scattered on the frosting and some spill onto the white marbled surface beneath. The cookie edges show light cracks and a slightly golden hue. Photo taken with an iphone --ar 4:5 --v 7

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 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 baking mats.

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

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

Step 4: Combine baking powder and salt, then mix into the wet ingredients. Gradually add the flour, mixing until the dough is smooth and well combined.

Step 5: Gently fold in the sprinkles until evenly distributed throughout the dough.

Step 6: Scoop 2 to 3 tablespoon-sized balls of dough onto the prepared cookie sheets, spacing them apart. Flatten each ball gently with your hand or a spatula.

Step 7: Bake for 13–16 minutes for smaller cookies or 18–20 minutes for larger ones, until the edges turn golden brown.

Step 8: Remove from oven and let cookies cool completely on wire racks before frosting.

Step 9: To make the frosting, beat softened butter until smooth. Gradually add powdered sugar, mixing continuously.

Step 10: Stir in cake batter extract and salt. Add heavy cream one tablespoon at a time until your desired frosting consistency is reached.

Step 11: Spread frosting on the cooled cookies and garnish with extra sprinkles for a festive touch.

Tips & Variations

Use jimmies-style sprinkles to prevent color bleeding into the dough and frosting.

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

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

Substitute cake batter extract with a blend of vanilla and butter extracts if you can’t find it locally.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the cookie dough and skip the salt in the frosting to avoid a salty flavor.

What if I don’t have cake batter extract?

You can substitute with a combination of vanilla and butter extracts to mimic the cake batter taste if cake batter extract is unavailable.

Dessert

Cake Batter Cookies Copycat Recipe