Christmas Cake Batter Cookies Recipe
Delight in these festive Christmas Cake Batter Cookies, a soft and delicious treat bursting with the nostalgic flavor of cake batter and colorful holiday sprinkles. Perfectly tender and slightly buttery, these cookies are topped with a creamy cake batter frosting that adds an extra layer of sweetness and celebration to your holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 24-30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookies:
- 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
- Preheat and prepare baking sheets: Preheat your oven to 350°F (177°C). Line one or two cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the baking powder, salt, and all-purpose flour until well combined. Set this mixture aside.
- Cream butter and sugars: Using a stand mixer fitted with the paddle attachment, place the softened unsalted butter, granulated sugar, and light brown sugar in the bowl. Mix on low speed until the mixture is fluffy and light in color, about 2-3 minutes.
- Add eggs and extract: Add the eggs and cake batter extract to the butter and sugar mixture. Mix on medium speed until fully combined and smooth.
- Incorporate dry ingredients: Gradually add the flour mixture into the wet ingredients while mixing on low speed. Continue until just combined and the dough is smooth. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
- Fold in sprinkles: Slowly mix in the holiday sprinkles, distributing them evenly without overmixing to prevent color bleeding.
- Shape cookies: Scoop 2 to 3 tablespoon-sized balls of dough and place them on the prepared baking sheets about 3 to 4 inches apart. Press each ball gently with the bottom of a drinking glass to flatten slightly.
- Bake cookies: Bake 13-16 minutes for 2-tablespoon-sized cookies or 18-20 minutes for 3-tablespoon-sized cookies. The edges should be lightly golden, and the tops will lose their glossy appearance.
- Cool: Remove cookies from the oven and allow them to cool completely on the baking sheet before frosting.
- Make frosting: In a large bowl, beat the softened butter with a stand or hand mixer until smooth. Gradually add powdered sugar and beat until crumbly. Add salt and cake batter extract, mixing well. Pour in 2 tablespoons of heavy cream and continue mixing until the frosting is smooth and fluffy. Add more cream, 1 tablespoon at a time, if needed for desired consistency.
- Frost and decorate: Frost the cooled cookies as desired. For a Crumbl-style look, use a pastry bag fitted with a round tip to pipe spiral frosting on top. Sprinkle more holiday sprinkles on top for decoration.
- Store: Keep the frosted cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Notes
- Make sure the butter is softened but not melted for proper creaming with sugars.
- Pressing the dough with the bottom of a glass helps cookies bake evenly and creates a uniform shape.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- The frosting consistency can be adjusted by adding more or less heavy cream.
- Cookies can be frozen unfrosted or frosted; thaw before serving.
- Use good-quality cake batter extract for the best flavor.
- For colorful, non-bleeding sprinkles, fold gently to maintain vibrant colors.
Keywords: Christmas Cookies, Cake Batter Cookies, Holiday Cookies, Frosted Cookies, Sprinkles Cookies, Festive Dessert
