Ingredients

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

3 teaspoons baking powder

1 teaspoon salt

4 cups (492g) all-purpose flour

1 cup sprinkles (preferably jimmies-style)

For the Frosting:

1 cup (226g) unsalted butter, softened

5 cups (575g) powdered sugar

½ teaspoon cake batter extract (or vanilla extract)

¼ teaspoon salt

2–4 tablespoons heavy whipping cream

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper or silicone baking mats.

Step 2: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.

Step 3: Beat in the eggs one at a time, then mix in the cake batter extract.

Step 4: Add the baking powder and salt, then gradually incorporate the all-purpose flour until the dough is smooth.

Step 5: Gently fold in the sprinkles, making sure they are evenly distributed without overmixing.

Step 6: Scoop 2 to 3 tablespoon-sized balls of dough onto the prepared cookie sheets and flatten each ball slightly.

Step 7: Bake for 13–16 minutes for smaller cookies or 18–20 minutes for larger ones, until the edges turn golden brown.

Step 8: Remove from oven and let the cookies cool completely on wire racks before frosting.

Step 9: To prepare the frosting, beat the softened butter until smooth. Gradually add the powdered sugar while continuing to beat.

Step 10: Mix in the cake batter extract and salt. Add heavy whipping cream one tablespoon at a time until you achieve your desired frosting consistency.

Step 11: Spread or pipe the frosting onto the cooled cookies and garnish with extra sprinkles, if desired.

Tips & Variations

Use jimmies-style sprinkles to prevent color bleeding during baking.

If using salted butter, reduce the added salt in the dough and omit the salt in the frosting.

Freeze dough balls, baked cookies, or frosted cookies for up to 3 months for convenient treats anytime.

Substitute cake batter extract with a mix of vanilla and butter extracts if you cannot find it.

Storage

Store cooled and frosted cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in sealed containers or freezer bags for up to 3 months. Allow frozen cookies to thaw at room temperature before serving. To reheat, warm briefly in a low-temperature oven to refresh softness.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but be sure to reduce or omit the additional salt in the recipe to avoid overly salty cookies.

What if I don’t have cake batter extract?

You can substitute it with a combination of vanilla and butter extracts to mimic the flavor. Use equal parts to replace the cake batter extract amount.