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Cake batter cookies are my go to treat when I want the delight of cake and the convenience of cookies all in one bite. These are perfect for birthdays or holidays because you can customize the sprinkle colors and make every batch feel special.
The first time I made these cake batter cookies was for my daughter’s birthday and we ended up making them again for Christmas with red and green sprinkles. Now my family asks for them every holiday.
Ingredients
- Unsalted butter: Softened butter ensures the cookies are tender and rich. Choose high quality butter for better flavor.
- Granulated sugar: Provides sweetness and helps the cookies spread.
- Light brown sugar: Adds chewiness and a touch of caramel flavor. I always pack it tightly for consistent results.
- Large eggs: Binds the dough and adds structure. Use room temperature eggs for the best mix.
- Cake batter extract: Brings that signature birthday cake taste. When shopping look for a cake batter extract with real vanilla for depth.
- Baking powder: Makes the cookies rise and stay fluffy.
- Salt: Enhances flavor and balances the sweetness. Use fine sea salt for even distribution.
- All purpose flour: Gives the cookies their structure. For a perfect texture gently spoon flour into your measuring cup and level it off.
- Holiday sprinkles: Adds color and a festive touch. Choose sprinkles with a waxy coating so the colors do not bleed in the dough.
- Powdered sugar: For the frosting smooth texture. Sift if yours is clumpy.
- Heavy whipping cream: Ensures the frosting is creamy and fluffy.
- Frosting extract: Either cake batter or vanilla extract brings more cake flavor to the topping.
Step-by-Step Instructions
- Prepare the Baking Sheets:
- Line two cookie sheets with parchment paper or silicone baking mats. This prevents sticking and browning.
- Cream the Butter and Sugars:
- In a large bowl or stand mixer beat the softened butter on low speed with both sugars until light and fluffy. This process helps create air pockets that give the cookies a soft crumb.
- Add Eggs and Extract:
- Mix in the eggs one at a time and pour in the cake batter extract. Beat on medium speed until fully combined and the mixture is creamy and pale.
- Incorporate Dry Ingredients:
- Add baking powder and salt then slowly add the flour about one cup at a time scraping the sides of the bowl so there are no dry spots. Mix only until the flour is just incorporated to keep the dough tender.
- Fold in Sprinkles:
- Pour sprinkles into the dough and gently mix until they are evenly dispersed. Overmixing can break the sprinkles and muddy the color.
- Portion and Shape Cookies:
- Use a cookie scoop to make balls of about two or three tablespoons each. Place them on the prepared cookie sheets and space several inches apart. Press each gently with a glass to flatten into rounds.
- Bake:
- Place cookies in the oven at 350 degrees Fahrenheit. For two tablespoon size bake between thirteen and sixteen minutes. For larger cookies bake up to twenty minutes. The cookies should be a light gold at the edges and set on top.
- Cool and Frost:
- Allow the cookies to cool completely on the trays. For frosting beat butter until smooth then slowly add powdered sugar followed by cake batter extract and a pinch of salt. Mix in cream until frosting is light and fluffy.
- Decorate:
- Using a piping bag or a knife frost the cookies. Add more sprinkles for holiday flair or a birthday look.
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My personal favorite is adding a hint of almond extract to the frosting for a nostalgic bakery taste. This was the first recipe my little niece helped me decorate and she was so proud to take them home to her family.
Storage Tips
Once decorated store the cookies in an airtight container at room temperature for up to three days. For longer storage freeze unfrosted cookies or even freeze the cookie dough balls for future baking. When freezing frosted cookies layer them between parchment or wax paper to keep the frosting pristine.
Ingredient Substitutions
If you can not find cake batter extract mix equal parts vanilla and butter extracts. For dairy free options try a high fat vegan butter. Any type of sprinkle works as long as it does not bleed color. In the frosting you can swap heavy cream for whole milk but heavy cream produces the fluffiest texture.
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Serving Suggestions
Set these cookies out on a big platter for parties or gatherings. Add festive sprinkles that match your event theme from birthdays to baby showers. I love serving them with milk or even crumbled over ice cream for a fun dessert.
Cultural or Historical Context
Birthday cake flavor exploded in popularity in the last decade as nostalgic treats gained ground. These cookies capture the playful sweetness of boxed cake mix without needing to bake a whole cake. They bridge the gap between traditional sugar cookies and celebration cakes offering something for everyone.
Recipe FAQs
- → How do I achieve the classic cake flavor?
The key is using cake batter extract, but combining vanilla and butter extracts works in a pinch for a similar taste.
- → Can I use different types of sprinkles?
Absolutely! Feel free to use any color sprinkles you like to match the celebration or holiday.
- → How do I keep these cookies soft?
Store them in an airtight container at room temperature. Properly cooling before storing helps preserve their texture.
- → Can the dough or baked cookies be frozen?
Yes, both unbaked dough balls and baked cookies (frosted or unfrosted) freeze well. Thaw before baking or serving.
- → What’s the secret to thick, bakery-style frosting?
Beat softened butter until light and add powdered sugar gradually, adjusting heavy cream for a fluffy, spreadable consistency.
- → Do I need a stand mixer?
No, a hand mixer works fine, but a stand mixer makes the process easier, especially for the thicker dough and frosting.