Christmas Cake Batter Cookies Recipe

Introduction

These Christmas Cake Batter Cookies bring the festive spirit to your kitchen with their soft texture and vibrant holiday sprinkles. Enhanced with cake batter extract and a creamy frosting, they are perfect for sharing or gifting during the season.

Ingredients

• 3 teaspoons baking powder
• 1 teaspoon salt
• 4 cups (492g) all-purpose flour
• 1 ½ cups (339g) unsalted butter, softened (for dough)
• 1 ¼ cups (250g) granulated sugar
• ¼ cup (50g) packed light brown sugar
• 2 large eggs
• 2 teaspoons cake batter extract
• 1 cup holiday sprinkles
• 1 cup (226g) unsalted butter, softened (for frosting)
• 5 cups (575g) powdered sugar
• ½ teaspoon cake batter extract (for frosting)
• ¼ teaspoon salt (for frosting)
• 2-4 tablespoons heavy cream

Instructions

1. Step 1: Preheat the oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat for baking.
2. Step 2: In a medium bowl, whisk together baking powder, salt, and all-purpose flour. Set this dry mixture aside.
3. Step 3: Place the softened butter for the dough into the bowl of a stand mixer fitted with the paddle attachment. Add granulated and brown sugars, mixing on low speed until fluffy.
4. Step 4: Mix in the eggs and 2 teaspoons of cake batter extract on medium speed until fully combined.
5. Step 5: Gradually add the flour mixture, mixing just until the batter is smooth and comes together. Scrape the bowl sides as needed.
6. Step 6: Gently fold in the holiday sprinkles, ensuring even distribution throughout the dough.
7. Step 7: Line another cookie sheet with a silicone baking mat or parchment paper. Scoop 2 or 3 tablespoon-sized balls of dough onto the sheet, spacing them 3 to 4 inches apart. Press each ball gently with the bottom of a glass to flatten slightly.
8. Step 8: Bake the cookies for 13-16 minutes if using 2-tablespoon scoops, or 18-20 minutes if using 3 tablespoons. The edges should turn a light golden color and tops will lose their glossy look.
9. Step 9: Let the cookies cool completely before frosting.
10. Step 10: To make the frosting, beat the softened butter until smooth in a large bowl. Slowly add powdered sugar until crumbly, then mix in salt and ½ teaspoon cake batter extract.
11. Step 11: Add 2 tablespoons of heavy cream and mix until smooth and fluffy. Adjust with additional cream if needed to reach your desired consistency.
12. Step 12: Frost the cooled cookies generously and top with extra holiday sprinkles. For a decorative touch like Crumbl, use a pastry bag fitted with a round tip and pipe a spiral of frosting on each cookie.
13. Step 13: Store the frosted cookies in an airtight container for up to 3 days.

Tips & Variations

• Use a silicone spatula to gently fold in sprinkles to prevent color bleeding in the dough.
• For a dairy-free option, substitute butter with a plant-based alternative and use coconut cream instead of heavy cream in the frosting.
• Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm holiday flavor twist.
• If you don’t have cake batter extract, vanilla extract with a pinch of almond extract can be a good substitute.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If the cookies are frosted, refrigerate to keep the frosting fresh and bring them back to room temperature before serving for the best texture. You can also freeze the unfrosted cookies for up to 2 months; thaw fully before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of cake batter extract?

Yes, regular vanilla extract can be used as a substitute, though the cookies will have a more classic flavor. Adding a small amount of almond extract can help mimic the cake batter taste.

How do I keep the sprinkles from bleeding color in the dough?

Fold the sprinkles in gently and avoid overmixing the dough after adding them. Using good-quality sprinkles specifically designed for baking also helps minimize color bleed.

Christmas Cake Batter Cookies Recipe

Print Recipe

★★★★★

4.7 from 59 reviews

These festive Christmas Cake Batter Cookies are soft, buttery, and bursting with colorful holiday sprinkles. The cookies are enhanced with cake batter extract for a delightful birthday cake-inspired flavor, topped with a luscious cake batter-flavored frosting. Perfect for holiday parties or gifting, these cookies bring joy and sweetness to any celebration.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 16-20 minutes
• Total Time: 40 minutes
• Yield: Approximately 24–30 cookies depending on dough size 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 teaspoons baking powder
• 1 teaspoon salt
• 4 cups (492g) all-purpose flour

Cookie Dough

• 1 ½ cups (339g) unsalted butter, softened
• 1 ¼ cup (250g) granulated sugar
• ¼ cup (50g) packed light brown sugar
• 2 large eggs
• 2 teaspoons cake batter extract
• 1 cup holiday sprinkles

Frosting

• 1 cup (226g) unsalted butter, softened
• 5 cups (575g) powdered sugar
• ½ teaspoon cake batter extract
• ¼ teaspoon salt
• 2–4 tablespoons heavy cream

Instructions

1. Preheat Oven and Prepare Bakeware: Preheat your oven to 350°F (177°C) and line a second cookie sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the baking powder, salt, and all-purpose flour until evenly combined. Set this mixture aside for later use.
3. Cream Butter and Sugars: Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment. Add granulated sugar and brown sugar, then mix on low speed until the mixture becomes fluffy and light.
4. Add Eggs and Extract: Mix in the eggs one at a time, then add the cake batter extract. Continue mixing on medium speed until all ingredients are fully incorporated.
5. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until the dough is smooth and comes together, scraping down the sides of the bowl as needed.
6. Fold in Sprinkles: Slowly mix in the holiday sprinkles to distribute them evenly throughout the dough.
7. Shape Cookies: Line a cookie sheet with parchment paper or a silicone baking mat. Scoop balls of dough measuring 2 to 3 tablespoons each onto the sheet, spacing them 3 to 4 inches apart. Gently flatten each dough ball using the bottom of a drinking glass.
8. Bake: Bake the cookies for 13-16 minutes if using 2-tablespoon dough balls, or 18-20 minutes for 3-tablespoon dough balls. The edges should turn a light golden color and the tops will lose their glossy appearance.
9. Cool: Remove the cookies from the oven and allow them to cool completely on a wire rack before frosting.
10. Prepare Frosting: In a large bowl, beat the softened butter with a stand or hand mixer until smooth. Gradually mix in the powdered sugar until the mixture becomes crumbly. Add salt and cake batter extract, then stir in 2 tablespoons of heavy cream and mix until fluffy. Add additional heavy cream as needed to achieve desired frosting consistency.
11. Frost and Decorate: Spread or pipe the frosting onto the cooled cookies. For a professional look like Crumbl, use a pastry bag fitted with a round tip and swirl the frosting in a spiral pattern. Top with additional sprinkles if desired.
12. Store: Keep the frosted cookies in an airtight container for up to 3 days to maintain freshness.

Notes

• Do not overmix the dough once flour is added to ensure tender cookies.
• Using cake batter extract is key to achieving the signature flavor; if unavailable, use a vanilla extract as a substitute.
• Chilling the dough before baking can prevent excessive spreading, though this recipe does not require chilling.
• Adjust the heavy cream in the frosting to get your preferred thickness.
• Cookies can be stored in an airtight container at room temperature for up to 3 days; avoid refrigeration to maintain softness.

Keywords: Christmas cookies, cake batter cookies, holiday sprinkles, frosting, festive desserts, Christmas baking, holiday treats, cake batter extract, soft cookies