Introduction

Celebrate the holiday season with these festive Christmas Cake Batter Cookies. Soft, buttery, and packed with colorful sprinkles, they bring the joyful flavor of cake batter into a delightful cookie form. Perfect for sharing or gifting!

A close-up view of a round, soft sugar cookie with visible red and green specks inside, topped with a thick swirl of smooth, creamy white frosting. The frosting is decorated with scattered red, green, and white sprinkles evenly spread on top. The cookie rests on a white marbled surface, and parts of similar cookies are visible blurred in the background. The texture of the cookie looks slightly crumbly while the frosting appears light and airy. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 teaspoons baking powder
1 teaspoon salt
4 cups (492g) all-purpose flour
1 ½ cups (339g) unsalted butter, softened
1 ¼ cups (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

Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: In a medium bowl, whisk together the baking powder, salt, and all-purpose flour. Set this mixture aside.
Step 3: Using a stand mixer fitted with the paddle attachment, cream the softened butter with granulated and brown sugars on low speed until fluffy.
Step 4: Add the eggs and cake batter extract to the butter mixture and beat on medium speed until combined.
Step 5: Gradually add the flour mixture to the wet ingredients, mixing just until the dough comes together and is smooth. Remember to scrape down the sides of the bowl as needed.
Step 6: Gently fold in the holiday sprinkles until evenly distributed.
Step 7: Scoop dough using 2 or 3 tablespoon portions onto the prepared baking sheet, spacing them about 3 to 4 inches apart. Flatten each cookie gently with the bottom of a drinking glass.
Step 8: Bake the cookies for 13–16 minutes if using 2-tablespoon portions, or 18–20 minutes for 3-tablespoon portions. The edges should be light golden and the tops no longer glossy.
Step 9: Let the cookies cool completely before frosting.
Step 10: To prepare the frosting, beat the softened butter until smooth. Gradually add powdered sugar until crumbly, then mix in salt and cake batter extract.
Step 11: Add 2 tablespoons of heavy cream and beat until the frosting is smooth and fluffy. Add more cream as needed to reach your desired consistency.
Step 12: 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 extra sprinkles for a festive touch.

Tips & Variations

To enhance the cake batter flavor, try adding a little vanilla or almond extract along with the cake batter extract.
If you can’t find cake batter extract, substitute with vanilla extract and a touch of butter flavoring.
Use gluten-free flour blend to make these cookies gluten-free without compromising texture.
Swap holiday sprinkles for chocolate chips or nuts for a different twist.
For softer cookies, slightly underbake and let them cool on the baking sheet before transferring.

Storage

Store the frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to 3 months; thaw at room temperature before serving. If frozen unfrosted, frost after defrosting for best results.

How to Serve

The image shows a close-up of a cookie with two layers, placed on a white marbled surface. The bottom layer is a round, golden-brown cookie with visible red and green specks baked inside. The top layer is a smooth, thick swirl of white frosting, neatly piped in a circular pattern on the cookie. On top of the frosting are scattered red, green, and white sprinkles, adding bright festive color and texture to the cookie. The background has more cookies similarly decorated but slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days before baking. Let it come to room temperature slightly before scooping and baking.

How do I prevent the sprinkles from bleeding color?

Use high-quality, non-bleeding sprinkles designed for baking. Adding them gently into the dough and not overmixing helps keep their colors vibrant.