Description
Transform your favorite birthday-cake flavors into soft, sugary cookies that you can deck out with any seasonal sprinkles—perfect year-round or for Christmas Cake Batter Cookies!
Ingredients
Scale
Cookies
- 1½ cups (340 g) unsalted butter, softened
- 1¼ cups (250 g) granulated sugar
- ¼ cup (50 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp cake-batter extract (or substitute vanilla + butter extract—see notes)
- 3 tsp baking powder
- 1 tsp fine salt
- 4 cups (490 g) all-purpose flour
- 1 cup colorful sprinkles (choose holiday hues or any mix you love)
Frosting
- 1 cup (225 g) unsalted butter, softened
- 5 cups (575 g) powdered sugar, sifted
- ½ tsp cake-batter extract (or vanilla extract)
- ¼ tsp fine salt
- 2–4 Tbsp heavy cream
Instructions
- Heat & Prep: Preheat to 350 °F (175 °C). Line baking sheets with parchment or silicone mats.
- Cream Butter & Sugars: In a stand mixer (or large bowl with a hand mixer), beat the butter with both sugars on low until light and fluffy, about 2 minutes. Scrape down the bowl.
- Add Eggs & Flavor: Mix in the eggs one at a time, then stir in the cake-batter extract until just combined.
- Incorporate Leaveners: Sprinkle in the baking powder and salt, mixing on low.
- Stir in Flour & Sprinkles: Gradually add flour, mixing until the dough just comes together. Fold in sprinkles gently—don’t overmix.
- Shape Cookies: Scoop heaping 2–3 Tbsp dough balls onto prepared sheets, spacing 3–4″ apart. Lightly press each mound with a nonstick-sprayed glass to flatten.
- Bake:
- For 2 Tbsp cookies: 13–16 min
- For 3 Tbsp cookies: 18–20 min
- Edges should just turn golden; centers will lose their sheen. Cool fully on racks before frosting.
- Make Frosting: Beat the butter until smooth. Gradually add powdered sugar, salt, and extract until crumbly. Pour in 2 Tbsp cream and whip until fluffy, adding more cream as needed for spreadable consistency.
- Decorate: Pipe or spread frosting onto cooled cookies. Sprinkle extra jimmies on top. To mimic Crumbl style, use a round‐tip pastry bag and spiral each cookie.
- Storage: Keep in an airtight container at room temperature for up to 3 days. For longer storage, freeze as outlined below.
Notes
Notes & Freezing Tips
- Salted Butter Swap: Omit the salt in the dough and reduce frosting salt to ⅛ tsp.
- Extract Substitute: If you lack cake-batter extract, blend 1½ tsp vanilla with ½ tsp butter extract.
- Color Play: Use white, red & green sprinkles for a Christmas Cake Cookies Recipe vibe.
- Freeze Dough: Flash-freeze unbaked balls on a sheet, then stash in bags. Thaw before baking.
- Freeze Cookies:
- Unfrosted: Pack in airtight bags.
- Frosted: Freeze single-layer, then stack with parchment between. Let thaw at room temp.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
Nutrition
- Serving Size: 1cookie
- Calories: 246kcal
- Sugar: 25g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 34g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 38mg