Cake Batter Cookies Sprinkles (Print Version)

Soft, chewy cookies with cake flavor, creamy frosting, and festive sprinkles—perfect for celebrations or holidays.

# Ingredients:

→ Cookies

01 - 1 ½ cups (339g) unsalted butter, softened
02 - 1 ¼ cups (250g) granulated sugar
03 - ¼ cup (50g) packed light brown sugar
04 - 2 large eggs
05 - 2 teaspoons cake batter extract
06 - 3 teaspoons baking powder
07 - 1 teaspoon salt
08 - 4 cups (492g) all-purpose flour
09 - 1 cup holiday sprinkles

→ Frosting

10 - 1 cup (226g) unsalted butter, softened
11 - 5 cups (575g) powdered sugar
12 - ½ teaspoon cake batter extract or vanilla extract
13 - ¼ teaspoon salt
14 - 2-4 tablespoons heavy whipping cream

# Steps:

01 - Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
02 - Place softened butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is fluffy.
03 - Mix in eggs and cake batter extract on medium speed until combined.
04 - Mix in baking powder and salt, then slowly mix in flour until the batter is smooth and comes together. Scrape the sides of the bowl during mixing.
05 - Slowly mix in sprinkles until evenly distributed.
06 - Scoop 2-3 tablespoon-sized balls of dough onto the cookie sheet, spacing them 3-4 inches apart. Gently flatten with the bottom of a drinking glass.
07 - Bake for 13-16 minutes for 2-tablespoon size or 18-20 minutes for 3-tablespoon size, until edges are lightly golden and tops are no longer glossy. Let cool completely before frosting.
08 - Beat butter in a stand or hand mixer until smooth. Slowly mix in powdered sugar until crumbly. Add salt, extract, and 2 tablespoons heavy cream. Mix until smooth and fluffy, adding more cream as needed for desired consistency.
09 - Frost cooled cookies as desired. Use a pastry bag with a round tip for a spiral frosting pattern if preferred.
10 - Store cookies in an airtight container for up to 3 days or freeze for up to 3 months.

# Notes and Tips:

01 - If using salted butter, reduce added salt in the cookie dough to 1/2 teaspoon and omit from frosting.
02 - Can't find cake batter extract? Use a combination of vanilla and butter extracts for a similar flavor.
03 - Use any color sprinkles to suit the occasion.
04 - Freeze cookie dough balls, unfrosted cookies, or frosted cookies following detailed guidelines in the recipe.

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