Introduction

Soft, chewy, and loaded with festive sprinkles, these Cake Batter Christmas Cookies are a holiday favorite. Combining the sweet flavor of cake batter with a classic cookie base, they’re topped with fluffy cake batter frosting and extra sprinkles for a magical touch. Perfect for holiday parties, cookie swaps, or leaving out for Santa!

Three cookies lie stacked in a white tray lined with brown paper, each cookie showing a thick base with colorful sprinkles baked into the dough in green, red, and white. On top of each cookie is a smooth layer of white frosting applied in a circular swirl, sprinkled evenly with tiny green, red, and white sprinkles. The cookies have a soft, slightly cracked texture and a golden yellow color, with the frosting standing out brightly against the cookie base. The tray rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/3 cups flour
1 1/4 cups boxed white cake mix
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon cake batter extract
1 cup white chocolate chips
1/2 cup Christmas sprinkles, plus more for topping

For the frosting:

1 cup butter, softened
4 cups powdered sugar
1 teaspoon cake batter extract

Instructions

Step 1: In a large bowl, whisk together the flour, cake mix, salt, and baking soda. Set aside.
Step 2: In another bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
Step 3: Add the egg, vanilla extract, and cake batter extract to the butter mixture, then mix until well combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to form the dough.
Step 5: Fold in the white chocolate chips and Christmas sprinkles gently.
Step 6: Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours. This step helps the cookies bake thick and chewy.
Step 7: When ready to bake, preheat your oven to 350°F. Line cookie sheets with parchment paper.
Step 8: Scoop about 2 ½ tablespoons of dough per cookie, shaping each into a ball slightly taller than wide, and place them on the cookie sheets.
Step 9: Bake for 13–15 minutes, until the edges are lightly golden, but the centers remain soft for the perfect chewy texture.
Step 10: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 11: To make the frosting, beat the softened butter with an electric mixer until fluffy. Mix in the cake batter extract.
Step 12: Gradually add the powdered sugar, whipping until the frosting is light and fluffy.
Step 13: Pipe or spread the frosting onto the cooled cookies, then top with extra Christmas sprinkles. Serve and enjoy!

Tips & Variations

Chill the dough before baking to prevent spreading and ensure thick, chewy cookies.
Remove cookies from the oven when edges are set but centers still look soft to maintain chewiness.
Use room temperature butter for better creaming and fluffier frosting.
Frost cookies only when completely cool to avoid sliding frosting.
Add a pinch of sprinkles on top of dough balls before baking for extra festive appearance.
Substitute cake mix with Funfetti, white, or chocolate cake mix for flavor variations.
If you don’t have cake batter extract, try almond or peppermint extract, or add extra vanilla.
Swap white chocolate chips for semi-sweet, milk, or dark chocolate chips as desired.
Try cream cheese frosting or classic vanilla buttercream as alternatives to cake batter frosting.
Use different themed sprinkles for other holidays or occasions to customize the look.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days to keep them soft. If refrigerated, bring cookies back to room temperature before serving for best texture. You can also freeze unfrosted cookie dough balls for up to 3 months; thaw and bake as directed. Frosting is best added after thawing and cooling the cookies. To reheat, warm cookies gently in the microwave for 10-15 seconds if desired.

How to Serve

A close-up view of a stack of three large cookies laid flat in a metal tray lined with light brown parchment paper on a white marbled surface. Each cookie has a soft, golden-yellow base speckled with small bits of red and green, indicating sprinkles inside the dough. On top of each cookie is a thick layer of creamy white frosting, swirled in a smooth circular pattern. The frosting is decorated with small, colorful sprinkles in red, green, and white scattered evenly across the surface. The cookies are stacked with slight overlap, showing their round shape and textured edges clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes! Feel free to swap the white cake mix for Funfetti, chocolate, or even yellow cake mix to customize the flavor of your cookies.

What if I don’t have cake batter extract?

You can substitute with almond or peppermint extract for a holiday twist, or simply double the amount of vanilla extract for a delicious flavor boost.