Description
These Cake Batter Cookies Copycat are soft, colorful cookies bursting with sprinkles and coated with a creamy cake batter-flavored frosting. Perfect for dessert lovers who enjoy a fun twist on classic sugar cookies, they combine the nostalgic taste of cake batter with the satisfying texture of cookies. Ideal for celebrations, parties, or a sweet treat any day.
Ingredients
Scale
Cookies:
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This process incorporates air to achieve a tender cookie texture.
- Add Eggs and Extract: Beat in the eggs one at a time to the butter mixture, ensuring each is fully incorporated before adding the next. Then, mix in the cake batter extract to infuse the cookie dough with that signature flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the baking powder and salt. Gradually add these dry ingredients to the wet mixture, mixing continuously while gradually incorporating the all-purpose flour until a smooth dough forms.
- Fold in Sprinkles: Gently fold the sprinkles into the dough, taking care not to crush them, until they are evenly distributed throughout the cookie dough, creating bursts of color and sweetness.
- Shape and Flatten Dough: Using a cookie scoop or tablespoon, portion out 2 to 3 tablespoon-sized balls of dough onto the prepared cookie sheets. Lightly flatten each dough ball to promote even baking.
- Bake Cookies: Bake the cookies in the preheated oven for 13 to 16 minutes for smaller cookies or 18 to 20 minutes for larger ones, or until the edges are golden brown but the centers remain soft.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on wire racks. This step ensures the cookies firm up and are ready for frosting.
- Prepare Frosting: In a clean bowl, beat the softened butter until smooth. Slowly add the powdered sugar, blending continuously to avoid lumps and reach a creamy consistency.
- Add Flavor and Adjust Texture: Mix in the cake batter extract (or vanilla extract) and salt into the frosting. Gradually add 2 to 4 tablespoons of heavy whipping cream until the frosting reaches your desired spreadable texture.
- Frost and Decorate: Spread or pipe the frosting onto the cooled cookies and sprinkle additional sprinkles on top if desired for extra color and fun.
Notes
- Use jimmies-style sprinkles to prevent color bleeding in the dough and frosting.
- If using salted butter, reduce the added salt in the dough accordingly and omit salt in the frosting to maintain balanced seasoning.
- Cookie dough balls, baked cookies, or frosted cookies can be frozen for up to 3 months for convenience.
- If cake batter extract is unavailable, substitute with a combination of vanilla and butter extracts to mimic the flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cake batter cookies, copycat cookies, funfetti cookies, sprinkles cookies, vanilla frosting, soft cookies, party cookies
