Cake Batter Christmas Cookies Recipe
Soft, chewy, and loaded with festive sprinkles, these Cake Batter Christmas Cookies are a holiday favorite! Made with a blend of flour and boxed white cake mix for that classic cake batter flavor, they are studded with white chocolate chips and Christmas sprinkles, then topped with a fluffy cake batter frosting and extra sprinkles. Perfect for holiday parties, cookie swaps, or leaving out for Santa, these cookies deliver a delightful chewy texture and a fun, colorful look.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes plus 2 hours chilling time
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 1/3 cups all-purpose flour
- 1 1/4 cups boxed white cake mix
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients and Mix-ins
- 3/4 cup butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cake batter extract
- 1 cup white chocolate chips
- 1/2 cup Christmas sprinkles, plus extra for topping
Frosting
- 1 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon cake batter extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, boxed white cake mix, salt, and baking soda. Set aside.
- Cream Butter and Sugars: In another bowl, using an electric mixer, beat the softened butter with the granulated sugar and brown sugar until the mixture is light, fluffy, and well combined.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and cake batter extract until fully incorporated and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Mix-ins: Gently fold the white chocolate chips and Christmas sprinkles into the dough evenly.
- Chill the Dough: Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 2 hours. This step is crucial to prevent spreading and helps achieve thick, chewy cookies.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper.
- Shape Dough Balls: Scoop approximately 2 ½ tablespoons of dough per cookie and shape each into a ball slightly taller than wide. Optionally, add extra sprinkles on top of the dough balls for more festive appearance.
- Bake: Place the dough balls on the prepared cookie sheets and bake for 13–15 minutes, or until the edges are lightly golden but the centers remain soft. This ensures the perfect chewy texture.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting: While the cookies cool, beat the softened butter in a bowl with an electric mixer until fluffy. Then, mix in the cake batter extract. Gradually add the powdered sugar, continuing to whip until the frosting becomes light and fluffy.
- Decorate: Pipe or spread the frosting onto the cooled cookies, then top with extra Christmas sprinkles for a festive finish. Serve and enjoy!
Notes
- Chilling the dough is essential to prevent excessive spreading and maintain thickness and chewiness.
- Remove the cookies from the oven when edges are set but centers remain soft; they will set as they cool.
- Use butter at room temperature for smooth creaming and light, airy frosting.
- Wait for the cookies to be completely cooled before frosting to prevent sliding.
- For extra festivity, add a sprinkle of sprinkles on top of each dough ball before baking.
Keywords: Cake Batter Cookies, Christmas Cookies, Holiday Cookies, Soft Cookies, Chewy Cookies, Festive Cookies, White Chocolate Chip Cookies, Sprinkles Cookies
