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Christmas Cake Batter Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/christmas-cake-batter-cookies-recipe/