Description
This Christmas Cake Batter Cookies recipe is a delightful holiday treat that captures the festive spirit with its soft texture, festive sprinkles, and sweet cake batter flavor. Perfect for holiday gatherings or gifting, these copycat cookies are inspired by popular bakery favorites and topped with creamy cake batter frosting and more sprinkles for added fun.
Ingredients
Scale
Cookie Dough
- 3 teaspoons baking powder
- 1 teaspoon salt
- 4 cups (492g) all-purpose flour
- 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
- Preheat Oven: Preheat your oven to 350°F and line two cookie sheets with parchment paper or silicone baking mats to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the baking powder, salt, and all-purpose flour until evenly combined. Set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on low speed until the mixture is fluffy.
- Add Eggs and Extract: Mix in the eggs and cake batter extract on medium speed until fully combined.
- Combine Flour Mixture: Gradually add the flour mixture to the wet ingredients, mixing just until the dough becomes smooth and comes together, scraping down the sides of the bowl as needed.
- Fold in Sprinkles: Gently fold in the holiday sprinkles until evenly distributed throughout the dough.
- Shape and Flatten Dough: Scoop 2 or 3 tablespoon-sized balls of dough onto the prepared cookie sheet, spacing them 3 to 4 inches apart. Press each dough ball gently with the bottom of a drinking glass to flatten slightly.
- Bake Cookies: Bake for 16 minutes if using 2-tablespoon dough balls, or 20 minutes if using 3-tablespoon dough balls. The edges should be lightly golden and tops no longer glossy.
- Cool Cookies: Remove cookies from oven and allow them to cool completely on the baking sheet before frosting.
- Make Frosting: Using a stand or hand mixer, beat the softened butter in a large bowl until smooth. Gradually add powdered sugar until the mixture becomes crumbly. Add salt, cake batter extract, and 2 tablespoons heavy cream, then beat until smooth and fluffy, adding more cream as needed to reach desired consistency.
- Frost and Decorate: Frost the cooled cookies as desired. For a professional look, use a pastry bag with a round tip to pipe the frosting in a spiral. Top with additional sprinkles for a festive finish.
- Store: Store cookies in an airtight container for up to 3 days or freeze for up to 3 months.
Notes
- This recipe is a perfect copycat version of popular Christmas cake batter cookies, ideal for holiday baking.
- Use cake batter extract to give the cookies their signature flavor; vanilla extract can be used as a substitute but will alter the flavor slightly.
- Pressing dough balls before baking helps the cookies spread evenly for a consistent texture.
- Adjust frosting consistency by varying the amount of heavy cream to suit your preference for spreading or piping.
- For longer storage, freeze unfrosted cookies and frost after thawing for best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 246 kcal
- Sugar: 25 g
- Sodium: 75 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 34 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 38 mg
