Description
These Cake Batter Cookies are a delightful homemade treat that perfectly mimics the beloved bakery favorite. Soft, colorful, and bursting with sweet vanilla cake batter flavor, these cookies feature a tender crumb, festive sprinkles, and a creamy frosting that makes them irresistible for any celebration or sweet craving.
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 (preferably jimmies-style)
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 your oven to 350°F (177°C) and line two cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which should take about 3-5 minutes. This creates the base for your cookies’ tender texture.
- Add Eggs and Extract: Add the eggs one at a time to the creamed sugar mixture, beating well after each addition. Then mix in the cake batter extract to infuse the dough with that signature sweet flavor.
- Incorporate Baking Powder, Salt, and Flour: Mix in the baking powder and salt, then gradually add the all-purpose flour while mixing just until smooth and well combined. Avoid overmixing to keep the cookies tender.
- Fold in Sprinkles: Gently fold the sprinkles into the dough to evenly distribute color and fun without breaking them down, keeping the cookies vibrant and festive.
- Shape the Cookies: Using a cookie scoop or spoon, drop 2 or 3 tablespoon-sized balls of dough onto the prepared cookie sheets, spacing them well apart. Flatten each ball gently with your fingers or the back of a spoon for even baking.
- Bake: Bake the cookies in the preheated oven for 13–16 minutes for smaller cookies or 18–20 minutes for larger ones, until the edges turn a beautiful golden color, indicating doneness.
- Cool: Remove the cookies from the oven and let them cool completely on wire racks to set their shape and prepare for frosting.
- Prepare the Frosting: In a clean bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, mixing slowly to prevent a sugar cloud, then blend in the cake batter extract and salt. Add 2 to 4 tablespoons of heavy whipping cream to achieve your desired consistency.
- Frost the Cookies: Once the cookies are fully cooled, spread or pipe the frosting generously on top. Optionally, garnish with extra sprinkles for a colorful finishing touch.
Notes
- Use jimmies-style sprinkles to prevent color bleeding during baking.
- If substituting with salted butter, reduce or omit the added salt in the cookie dough and frosting to balance flavors.
- You can freeze cookie dough balls, baked cookies, or frosted cookies for up to 3 months for convenience.
- If cake batter extract is unavailable, combine vanilla and butter extracts as a substitute to imitate the flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cake batter cookies, colorful cookies, sprinkle cookies, frosted cookies, sweet treats, homemade cookies, bakery copycat
